Thick and Delicious Cabbage Pancake (Jeon): A Healthy Recipe Without Flour
Cabbage Pancake
Introducing a recipe for a thick and delicious cabbage pancake (Jeon) that can be made without flour. Using a 20cm pan is recommended for best results. This savory pancake highlights the natural sweetness of the vegetables and is a delightful dish for all ages.
Main Ingredients- 1/4 head of cabbage (approx. 200g)
- 1 potato (medium size)
- 2 eggs (large)
- 1/4 carrot
- 1/4 onion
- 2 Korean chili peppers (adjust to spice preference)
Seasoning- Pinch of salt
- Pinch of black pepper
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare all the ingredients for the cabbage pancake. Wash the cabbage thoroughly, remove the core, and thinly slice it into shreds. Finely shred the carrot and onion to a similar thickness. Mince the Korean chili peppers; removing the seeds will help control the spiciness, but you can leave them in if you prefer more heat.
Step 2
Peel and wash the potato. Grate it finely using a grater. It’s best to use the grated potato without squeezing out too much moisture, as this will make the pancake more tender.
Step 3
In a bowl, combine the shredded cabbage, carrot, onion, and the grated potato. Gently mix them together.
Step 4
Crack the 2 eggs into the vegetable mixture. Eggs act as a binder, holding all the ingredients together, and also add richness to the pancake.
Step 5
Add the minced Korean chili peppers. If you enjoy spicy food, feel free to add a bit more. If you’re making this for children or prefer less heat, omit them or substitute with milder peppers.
Step 6
Finally, season with a pinch of salt and pepper. Stir everything well until thoroughly combined to form the batter. If the batter seems too wet, add more vegetables. If it’s too dry, add a little more egg to reach the desired consistency.
Step 7
Heat a generous amount of oil in a lightly oiled pan (a 20cm pan is recommended) over medium-low heat. Spoon the batter into the pan, making it thick. Spread it evenly across the pan to ensure a consistent thickness. A thicker pancake will cook through nicely and have a satisfying texture.
Step 8
Once one side is golden brown and cooked, flip the pancake to cook the other side until golden brown and cooked through. Be mindful of the heat to prevent burning, flipping occasionally. Ensure the pancake is fully cooked before serving.
