Kim Dae-seok's Peanut Cabbage Pancake

Name: Kim Dae-seok's Peanut Cabbage Pancake
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: cabbage 1/8 head (about 250g); carrot 1/3 medium; green chili 1; egg 2; mirin 2 tablespoons; salt 1/3 tablespoon; tempura flour generously 5 tablespoons; roasted peanut powder 3 tablespoons; ice water 1/2 cup (about 100ml); vegetable oil as needed

A healthy cabbage pancake with excellent digestibility, enhanced with a rich, nutty flavor from peanut powder in the batter for maximum crispiness and savoriness.

20 min Difficulty Easy Salads & light meals

Main ingredients

cabbagecarrotgreen chilieggtempura flourpeanut

Ingredients needed 2 servings

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cabbage 1/8 head (about 250g)

carrot 1/3 medium

green chili 1

egg 2

mirin 2 tablespoons

salt 1/3 tablespoon

tempura flour generously 5 tablespoons

roasted peanut powder 3 tablespoons

ice water 1/2 cup (about 100ml)

vegetable oil as needed

Recipe

Slice the cabbage into pieces about 2–3mm thick—neither too thick nor too thin—and soak in cold water for 5 minutes. Then rinse thoroughly under running water and squeeze out all moisture completely.
Slice the carrot thinly and finely chop the green chili.
In a bowl, combine the drained cabbage, carrot, and green chili. Add 2 eggs, 2 tablespoons of mirin, and 1/3 tablespoon of salt. Mix gently.
Add 5 tablespoons of tempura flour and 2 tablespoons of finely ground peanut powder. Gradually pour in 1/2 cup of ice water while mixing, forming a batter that maintains a crisp texture.
Heat a pan with a generous amount of vegetable oil. Once hot, scoop out a portion of the batter and spread it evenly and slightly thick on the pan over medium heat.
When the bottom is about halfway cooked, sprinkle the remaining 1 tablespoon of roasted peanut powder evenly on top. Gently press down with a spatula to adhere it firmly.
Once the bottom turns golden brown, flip and cook the other side until crispy and fully done.

Soak sliced cabbage in water for 5 minutes, then drain and dry. Thinly slice the carrot and finely chop the green chili.
Mix the vegetables with 2 eggs, 2 tablespoons of mirin, 1/3 tablespoon of salt, 5 tablespoons of tempura flour, 2 tablespoons of peanut powder, and 1/2 cup of ice water until well combined.
Heat oil in a pan, add the batter, and cook. Sprinkle the remaining peanut powder on top and finish cooking both sides until crispy.

Cooking tips

Cabbage should be uniformly sliced to 2–3mm thickness to ensure a crispy exterior and tender interior when frying.
Adding mirin helps eliminate the eggy fishy taste, leaving only a clean, rich nuttiness.
Use cold ice water instead of regular water to suppress gluten formation in the tempura flour, resulting in a crispier texture.
Using peanut powder both in the batter and on the surface enhances the crunch and deepens the nutty flavor with each bite.

Recommended for

Those who want a satisfying late-night snack with reduced flour and plenty of vegetables for gentle digestion.
People looking to elevate a classic vegetable pancake with a rich, nutty twist for a unique treat.
Parents seeking healthy snacks for kids or anyone wanting a light, guilt-free beer pairing.

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Kim Dae-seok's Peanut Cabbage Pancake

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Ingredients needed 🛒2 servings