Cabbage Egg Jeon
HB-16671 · Hand-built original · Korean
A cabbage-packed pancake bound mostly with egg white, fried with a whole yolk nested in its center. The cabbage stays sweet and tender while the edges turn lacy and crisp.
KoreanBreakfastVegetarianGluten-freeDairy-free
Main ingredient: cabbage
Pairs well with: steamed rice, toast, kimchi, soy dipping sauce
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1/8 head cabbage
- 4 eggs
- a little carrot
- a little salt
- a little black pepper
- 1 tablespoon pancake mix (buchimgaru)
Method
- Julienne the cabbage thinly and rinse the shreds in water, then drain them well.
- Julienne the carrot into matching thin strips.
- Separate 3 of the eggs, keeping the whites in the mixing bowl and the yolks aside.
- Add the cabbage, carrot, egg whites, the remaining whole egg, salt, black pepper, and pancake mix to the bowl and mix into a loose batter.
- Spread the cabbage batter in a preheated pan and shape a round hollow in its center as it sets.
- Set an egg yolk in the hollow and fry the jeon until golden on the bottom.
- Flip the jeon carefully and fry the second side until the yolk is just set and the cabbage edges are crisp.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).