Food World Cuisines East Asian Cuisines Korean Cuisine Korean Cabbage Pancakes Korean pancakes are crispy and chewy, and make for a great appetizer. By Ian Knauer Ian Knauer Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows Diary of a Foodie and Adventures with Ruth. Knauer went on to create and host his own PBS series, The Farm with Ian Knauer. Food & Wine's Editorial Guidelines Published on January 12, 2016 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Jake Sternquist / Food Styling by Holly Dreesman / Prop Styling by Lexi Juhl Active Time: 20 mins Total Time: 20 mins Yield: 4 Keep Screen Awake Ingredients 1 cup water 1 large egg 1/2 cup rice flour 1/2 cup all-purpose flour 2 cups finely shredded cabbage 2 scallions, thinly sliced Kosher salt Freshly ground black pepper 4 tablespoons vegetable oil 1 tablespoon finely chopped chives or scallion greens Kimchi for serving Soy sauce for serving Directions In a large bowl, whisk together the water and egg, then whisk in the rice flour, all-purpose flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir in the cabbage and scallions. (Batter will be loose.) In a 10-inch nonstick skillet heat 1 tablespoon of the oil over medium-high heat until hot. Make 1 pancake at a time: Add 1/2 cup of the batter, spreading the cabbage into a 6-inch circle. Cook pancake until the underside is golden, about 2 minutes, then flip with a large spatula and continue to cook until both sides are golden and the cabbage is tender, about 2 minutes more. Transfer the pancake to a cutting board and make 3 more pancakes in the same manner. Sprinkle the pancakes with the chives and serve the pancakes with kimchi and soy sauce. Originally appeared: January 2014 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.