A delicious and easy-to-make Korean pancake featuring crab sticks, eggs, and cabbage, topped with chili oil for an extra kick.
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Chop the crab sticks and cabbage into small pieces.
In a mixing bowl, beat the eggs and add the ginger-garlic paste and salt.
Add the chopped crab sticks and cabbage to the egg mixture and stir well.
Heat a non-stick pan over medium heat and add a little oil.
Pour the crab stick mixture into the pan and spread it evenly.
Cook until the bottom is golden brown, then flip and cook the other side until golden.
Once cooked, remove from the pan and top with chili oil before serving.
For a crispier pancake, ensure the pan is hot before adding the mixture.
Feel free to add other vegetables like green onions or bell peppers for extra flavor.
Can I use fresh crab instead of crab sticks?
Yes, you can use fresh crab meat, but make sure to adjust the quantity according to your taste.
What can I serve with the pancakes?
These pancakes can be served with a dipping sauce or a side salad for a complete meal.
Can I make this recipe vegan?
You can substitute the eggs with a vegan egg replacer or mashed tofu, but the texture may vary.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Can I freeze the pancakes?
Yes, you can freeze the cooked pancakes. Just make sure to separate them with parchment paper.
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