Vegetable pancake

A take on the Korean pajeon, this version has sliced cabbage added to the batter for an extra vege component. Easy and quick to make, the pancake is great as an appetiser or side dish in a bigger banquet.

Vegetable pancake Credit: Kitti Gould

• serves

  2

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 200 g cabbage, sliced (about ⅛ head)
• 1 tsp salt, plus extra to season
• 3 spring onions, cut into 3 cm pieces
• ½ large carrot, grated
• 80 g chopped kimchi
• rice bran oil, for pan frying

Batter

• 80 g plain flour
• 35 g rice flour
• 3 g baking powder
• 15 g cornflour
• ¼ tsp turmeric powder
• 1 tbsp kimchi juice

Dipping sauce

• ½ small shallot, finely diced
• 1 green chili, deseeded and finely chopped
• 1½ tbsp light soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp sugar
• 1 tsp sesame oil

Resting time: 10 minutes

Instructions

1. Place the cabbage and salt in a large bowl and crush the cabbage really well with your hands. Allow it to sit for at least 10 minutes.
2. Meanwhile, for the batter, place the dry ingredients into a large bowl and stir to combine. Add 160 ml water and the kimchi juice, season to taste and whisk until smooth.
3. Rinse the cabbage under cold water and squeeze out all the water. Add to the bowl of batter along with the spring onion, grated carrot and the chopped kimchi and stir to combine well.
4. For the dipping sauce, place all the ingredients into a small bowl and set aside.
5. Heat a small non-stick frying pan over medium high heat. Add 2 tbsp rice bran oil and when the pan is hot, add a large scoop of the pancake batter. Cook for 2 - 3 minutes on each side until browned and crispy. Cook the remaining pancakes. Cut into pieces and serve with the dipping sauce.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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