Korean Temple Food Week
Recipes

Side dishes

Pan-fried

Pan-frying

Cabbage Leaf Pancake, White Radish Pancake, Coriander Leaf Pancake

Ingredients

· 1 Head of Cabbage

· ½ White Radish

· 1 Head of Coriander

· 1C Flour

· 2T Rice Powder

· A pinch of salt

· 3T Perilla Oil

· 3T Soybean Oil

Directions

1

Cut the white radish into 1cm thickness and steam for a short amount of time.

2

Collect cabbage leaves, wash and soften the stem part of the leaves by beating with a wooden roller.

3

Meanwhile, soften the roots of the coriander leaves by beating with a wooden roller.

4

Make a nicely thick batter by mixing the flour, rice powder, a pinch of salt and water.

5

Coat the steamed white radish, cabbage leaves and coriander with the batter and cook using the cooking oil (perilla oil + soybean oil) on a heated pan. Flip the pancakes to cook both sides.

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