Korean-Style Cheesy Cabbage Pancake (Crispy Cheese Baechu Jeon)
A crispy, golden Korean-inspired pancake loaded with tender spring cabbage and melted mozzarella cheese. This savory delight features a perfectly crisp exterior with a soft, cheesy center that's perfect for spring entertaining.
Ingredients
- 300g spring cabbage, finely shredded
- 150g mozzarella cheese, shredded
- 100g all-purpose flour
- 2 large eggs
- 120ml cold water
- 3 spring onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3 tablespoons vegetable oil for frying
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
Instructions
In a large bowl, whisk together flour, eggs, cold water, sesame oil, salt, and white pepper until a smooth batter forms.
Add the shredded cabbage, spring onions, and minced garlic to the batter and mix until vegetables are evenly coated.
Fold in three-quarters of the shredded mozzarella cheese, reserving the rest for topping.
Heat 2 tablespoons vegetable oil in a large non-stick frying pan over medium heat until shimmering.
Pour half the batter into the pan and spread evenly to form a pancake about 20cm in diameter and 1cm thick.
Cook for 4-5 minutes until the bottom is golden brown and crispy, then carefully flip the pancake.
Sprinkle half the reserved mozzarella on top and cook for another 3-4 minutes until the bottom is crispy and cheese is melted.
Remove to a cutting board and repeat with remaining oil and batter.
Mix soy sauce and rice vinegar in a small bowl to create a dipping sauce.
Cut each pancake into wedges, sprinkle with sesame seeds, and serve immediately with the dipping sauce.
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