Crispy Yangbaechu Jeon (Cabbage Pancake) with Seafood
A crispy and crunchy cabbage pancake pan-fried with egg and mixed seafood without adding water.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This light cabbage pancake uses eggs instead of water to cut down on flour in the batter. The crunchy texture of shredded cabbage pairs with the aroma of large green onion and chewy seafood, making it great as a light snack or anju with makgeolli.
- Servings
- about 2–3 servingsOriginal: 2 pancakes, 22 cm across
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Cabbage300 g
- Carrot1/5
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Mixed seafood1 cup
Batter
- Korean pancake mix (buchim-garu) (or frying mix (twigim-garu))1/2 cup
- Egg2
- Salt1 tsp
- Ground black peppera little
- Using just ham or squid works fine, and canned tuna is great too.
Steps
Prepare the ingredients
This is half a small head of cabbage. Prepare 1/2 stalk of large green onion, 1/5 carrot, 2 Cheongyang chili peppers, and 1 cup of mixed seafood.
Using just ham or squid works fine, and canned tuna is great too.
Slice the ingredients
Shred the cabbage not too thinly so it keeps its crunchy texture, and julienne the carrot.
Slice the large green onion into long diagonal pieces, and finely chop the Cheongyang chili peppers.
Make the batter
Put all the ingredients into a bowl...
Add 1/2 cup Korean pancake mix, 2 eggs, 1 tsp salt, and a little ground black pepper, then mix together.
The 2 eggs alone provide enough moisture to form the batter, so skip the water or add just a tiny bit as needed after checking the batter consistency.
Pan-fry
Heat the pan over high heat, swirl in cooking oil, and spoon in the batter.
You should hear a lively sizzle so the pancake turns out crispy rather than soggy.
Lower the heat to medium and pan-fry both sides until golden brown.
After flipping, add more oil and swirl the pan so the pancake gets evenly coated in oil as it cooks.
Finish
Adding large green onion gives the cabbage pancake a wonderfully sweet, fragrant flavor.
The slightly crunchy yet tender bite of the cabbage is truly delicious.
I didn't salt the batter, so I enjoyed it as is, but try serving it with chogan-jang (vinegar soy dipping sauce).
It is also fantastic served okonomiyaki-style, topped with bonito flakes and drizzled with sauce.
Ppunwife's tips
- Adding eggs lets you cut down on pancake mix and makes a proper batter without adding any water.
- Shred the cabbage not too thinly so it keeps its crunchy texture, and julienne the carrot.
- Heat the pan over high heat, swirl in cooking oil, and spoon in the batter. You should hear a lively sizzle so the pancake turns out crispy rather than soggy.
- After flipping, add more oil and swirl the pan so the pancake gets evenly coated in oil as it cooks.
FAQ
Do I need to add water to the batter?
The eggs provide enough moisture, so you don't need to add water. It is best to check the batter consistency and add just a tiny bit only if necessary.
Can I use other ingredients instead of mixed seafood?
Instead of mixed seafood, you can make it with ham, squid alone, or canned tuna—they all work very well.
Is there a trick to making the pancake crispy?
Heat the pan over high heat, add oil, and ladle in the batter so it makes a lively sizzle. Then lower to medium heat, add a bit more oil after flipping, and fry until golden brown to get it crispy.
What sauce goes well with the finished cabbage pancake?
You can serve it with chogan-jang (vinegar soy sauce), or top it with bonito flakes and drizzle with mayonnaise or other sauces to enjoy it okonomiyaki-style.
