Korean Cabbage Pancake

Ingredients – Dough

  • 1 cup Warm Water
  • 2 tbsp Sugar
  • 2 tsp Active Dry Yeast
  • ½ tsp Salt
  • 1 tbsp Olive Oil
  • 2 cups Plain Flour

Directions – Dough

  • Add Warm Water, Sugar and Yeast into a mixing bowl. Stir until all combined.
  • Add Flour and Salt into the mixing bowl.
  • Stir until it becomes a dough (Note: Dough will be wet & sticky)
  • Cover the dough with cling wrap. Let it sit for 1 hour until the dough rise double in size

Ingredients – Fillings

  • 6 pcs Cabbage – Chopped
  • 5 pcs Mushrooms – Chopped
  • 1 Carrot – Chopped
  • ½ handful Vermicelli

Directions – Fillings

  • Boil the Vermicelli then drain off the water. Cut the Vermicelli into small strips
  • Put some chopped Garlic and Mushroom into the heated pan
  • Stir fry until the aroma is out
  • Add the Cabbage and cooked Vermicelli until cooked
  • Add Salt, Pepper and Sugar to taste while stir fry.

Final Directions

  • Release the dough from the mixing bowl. Briefly massage it to release some air
  • Grease your hands with oil so that the dough will not stick onto your hand
  • Heat up the frying pan with oil. (Oil must be very hot with bubbling bubbles)
  • Wrap the filling into the dough and pan fry for few minutes
  • Cool to eat with Chilli or Kimchi


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s