Crispy & Crunchy Cabbage Potato Pancake (feat. Bean Sprouts)
Experience the ultimate savory and crispiness with Cabbage Potato Pancakes enhanced with bean sprouts!
Introducing a magical recipe that anyone can easily make with common ingredients found at home. These Cabbage Potato Pancakes boast a crispy exterior and a moist interior, and the addition of bean sprouts provides an extra delightful crunch, making them a hit for all ages. I’ll guide you step-by-step with clear and friendly instructions, perfect even for beginner cooks!
Main Ingredients- Cabbage 150g (approx. 1/4 head)
- Large Potato 1 (approx. 200g)
- Bean Sprouts 1 handful (approx. 50g)
- Red Bell Pepper, a little (for color)
- Korean Green Chili Peppers 2
Cooking Instructions
Step 1
First, wash the potatoes thoroughly, peel them, and then julienne them as thinly as possible using a mandoline slicer. Slicing them thinly will make the pancake extra crispy.
Step 2
Rinse the julienned potatoes lightly in cold water to remove excess starch, then drain them well in a sieve. Leaving water can make the batter too watery.
Step 3
Wash the cabbage, remove the core, and julienne it finely, similar to the potatoes. Cutting it into manageable pieces will make it easier to cook.
Step 4
Remove the stems from the Korean green chili peppers, shake out the seeds, and mince them very finely. If you prefer more spice, you can leave some seeds in.
Step 5
The red bell pepper adds color and texture, but it’s optional if you don’t have it. Julienne the bell pepper and then cut it in half.
Step 6
Wash the bean sprouts under running water and drain them thoroughly in a sieve. The fresh taste and crunchy texture of bean sprouts will enrich the pancake’s flavor.
Step 7
In a large bowl, combine the 5 Tbsp of frying mix and 5 Tbsp of pancake mix. Pour in 300ml of water and whisk until you have a smooth batter with no lumps. For an even crispier texture, you can reduce the water slightly (by about 20-30ml) to make the batter a bit thicker. It’s best to make the batter just before adding the vegetables.
Step 8
Add the julienned potatoes, cabbage, bean sprouts, minced chili peppers, and sliced bell pepper to the batter. Gently mix everything together with chopsticks or a spatula until the vegetables are evenly coated with the batter. Be careful not to mix too vigorously, as this can mush the vegetables.
Step 9
Heat a pan over medium heat and generously add about 2-3 Tbsp of cooking oil. This ensures the pancake fries evenly and becomes crispy without burning. Ladle portions of the batter onto the hot pan and gently spread them with the back of a spoon to form round pancakes. Fry on medium-low heat until golden brown and crispy on one side, then flip and cook the other side until equally golden and crisp. Don’t worry if it seems like it might break; it holds together well, making it very easy to cook! If frying multiple pancakes at once, leave some space between them to prevent sticking.
Step 10
Serve the perfectly cooked Cabbage Potato Pancakes with your favorite dipping sauce, such as soy sauce mixed with a touch of vinegar, or a spicy mustard sauce. The combination of savory flavors and the satisfying crunch is absolutely delicious! Enjoy this simple yet special dish.
Step 11
Make this delicious Cabbage Potato Pancake recipe and enjoy a wonderful mealtime with your family and friends. You’ll be amazed by the incredible taste and texture that everyone will fall in love with!
