Yangbaechu gamjajeon is a savory Korean pancake made from grated potato, shredded cabbage, and a bit of pork and tofu, all bound together with a light batter and pan-fried until golden and crisp at the edges. It’s a homey dish you’ll often find on Korean family tables as a side dish (banchan) or a light snack, especially on rainy days when the sound of sizzling jeon feels just right.
What makes this pancake special is the mix of textures — the potato adds a soft, slightly starchy base while the cabbage gives it crunch and sweetness. The addition of minced pork and tofu makes it a bit more filling than a typical vegetable pancake, and the spicy kick from cheongyang chili keeps things interesting. Served with a tangy orange-soy dipping sauce, it’s a simple recipe that turns humble ingredients into something really satisfying.
This is a great dish to make when you have half a head of cabbage and a stray potato sitting in your kitchen. It comes together quickly, doesn’t require any special equipment, and is easily doubled if you’re feeding a crowd.
Ingredients
- Potato 100g (1 potato)
- Cabbage 150g (1/2 head)
- Carrot 15g (1/10 carrot)
- Tofu 20g (1/20 block)
- Pork 30g
- Cheongyang chili pepper 5g (1 pepper)
- Frying mix (bujimgaru) 45g (3 tablespoons)
- Egg 60g (1 egg)
- Cooking oil 15g (1 tablespoon)
- Orange juice 15g (1 tablespoon)
- Soy sauce 2g (1/2 teaspoon)
- Vinegar 10g (2 teaspoons)
Instructions
- Grate the potato in a blender, cut the cabbage into thin strips, and finely mince the pork, carrot, cheongyang chili pepper, and tofu.
- Mix all the prepared ingredients together, then add the frying mix (bujimgaru) and egg to make a batter.
- Heat a pan, add oil, pour in the batter, and pan-fry; serve together with the dipping sauce.
Tips & Variations
Here are a few notes to help this recipe go smoothly outside Korea:
- Bujimgaru (Korean frying mix): This is a pre-seasoned flour blend sold at Korean grocery stores. If you can’t find it, substitute all-purpose flour mixed with a pinch of salt, though the flavor will be milder.
- Cheongyang chili pepper: These are small, very spicy green chilies. Serrano or a small hot green chili can work as a substitute if unavailable.
- Dipping sauce: The orange juice, soy sauce, and vinegar combine to make a light, tangy sauce — simply stir them together and serve alongside the pancake.
- Texture tip: Squeeze out excess liquid from the grated potato and shredded cabbage before mixing to keep the batter from becoming too watery, which helps the pancake crisp up nicely.
- Tofu: Firm or medium-firm tofu works best here; pat it dry before mincing to avoid extra moisture in the batter.
Nutrition
- Calories: 148.9 kcal
- Carbohydrates: 14.7 g
- Protein: 7.7 g
- Fat: 6.6 g
- Sodium: 107.1 mg