Side Dishes

Cabbage Potato Pancake

Name: Cabbage Potato Pancake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g (1 potato) Potato; 150 g Cabbage; 15 g Carrot; 20 g Tofu; 30 g Pork; 5 g (1 pepper) Cheongyang chili pepper; 45 g (3 tbsp) Korean pancake mix (buchim-garu); 60 g (1 egg) Egg; 15 g (1 tbsp) Cooking oil; 15 g (1 tbsp) Orange juice; 2 g (½ tsp) Soy sauce; 10 g (2 tsp) Vinegar

양배추감자전

A crispy Korean jeon made with grated potato, shredded cabbage, pork and tofu, served with a citrusy orange-soy dipping sauce. Potatoes and cabbage are rich in potassium, and a fruit-juice ponzu replaces a salty soy dipping sauce.

🇰🇷 A twist on Pajeon — see the classic korean scallion pancake recipe →

📝 Step-by-Step Instructions

Grate the potato in a blender, shred the cabbage, and finely chop the pork, carrot, chili pepper and tofu.

Mix all the prepared ingredients with the pancake mix and egg to make a batter.

Heat oil in a pan, pour in the batter and pan-fry until golden on both sides. Serve with the sauce.

📊 Nutrition Facts (per serving)

148.9Calories (kcal)

14.7 gCarbs

7.7 gProtein

6.6 gFat

107.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.