Crispy Korean Vegetable Pancakes

Step by step

Method

1. 01

   Whisk the flour, cornstarch, and cold water into a smooth batter.

2. 02

   Fold in the cabbage, carrot, and onion until lightly coated.

3. 03

   Heat a little oil in a non-stick skillet over medium-high heat.

4. 04

   Spread one quarter of the mixture into a thin pancake.

5. 05

   Cook for 3 to 4 minutes per side until crisp and browned, then repeat.

6. 06

   Cut into wedges and serve with soy sauce.