AI-generated imageQuick Korean-Style Cabbage and Egg Jeon (2 Servings)
A simple modern Korean home-style cabbage-and-egg pancake, sharing some similarities with Japanese okonomiyaki. This streamlined home version leaves out optional crab sticks and Japanese-style toppings.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and drain 140 g cabbage, shred it into 2–3 mm strips, and finely slice 20 g scallions.
- 02
Beat 3 eggs with 1 tbsp rice flour, about 1/8 tsp salt and a pinch of black pepper. Fold in the vegetables.
- 03
Heat a nonstick pan over medium heat with half the oil. Spread half the mixture into a thin round.
- 04
When edges set and the underside browns, flip and cook through over medium heat. The center must not remain runny; if available, verify a 71°C (160°F) center temperature.
- 05
Repeat with the remaining mixture and oil. Serve promptly; this simple version needs no added sauce.
Helpful source links
Before you cook
Contains eggs. Egg dishes should reach 71°C/160°F without a runny center. Wash cabbage and refrigerate leftovers within 2 hours.
Allergens: 달걀 / egg / 卵
Image & source credits
AI-generated image.
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