PADAKJEON (Crispy Chicken Pancake)
PADAKJEON (Crispy Chicken Pancake)
Ingredients
- 250 g chicken breast mince
- 100 g cabbage, finely shredded
- 150 g spring onions, thinly sliced
- 1 large egg
- 20 g plain flour
- 5 g cornflour
- 1 tablespoon gochugaru
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 g neutral oil
- as needed spring/green onions, sliced, for serving
- as needed hot sauce, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the chicken breast mince, finely shredded cabbage, thinly sliced spring onions, large egg, plain flour, cornflour, gochugaru, garlic powder, salt, and black pepper.
⏱️ 3 min
- 2
Mix all the ingredients thoroughly until the mixture becomes sticky and holds together well.
⏱️ 7 min
- 3
Heat a large non-stick frying pan over medium heat and add the neutral oil.
⏱️ 1 min
- 4
Once the pan is hot, press the chicken mixture firmly into the pan, forming one large, even pancake.
⏱️ 1 min
- 5
Cook the pancake for 8-10 minutes until the bottom is deeply golden and crispy.
⏱️ 9 min
- 6
Carefully flip the pancake using a large spatula.
⏱️ 1 min
- 7
Cook the second side for a further 6-8 minutes until it is also golden and cooked through.
⏱️ 7 min
- 8
Remove the pancake from the pan and let it rest for 2-3 minutes before serving.
⏱️ 3 min
- 9
Serve the PADAKJEON with additional sliced spring/green onions and hot sauce, if desired. You can cut it into wedges or enjoy it whole.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
PADAKJEON (Crispy Chicken Pancake)
- 250 g chicken breast mince
- 100 g cabbage, finely shredded
- 150 g spring onions, thinly sliced
- 1 large egg
- 20 g plain flour
- 5 g cornflour
- 1 tablespoon gochugaru
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 5 g neutral oil
- as needed spring/green onions, sliced, for serving
- as needed hot sauce, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the chicken breast mince, finely shredded cabbage, thinly sliced spring onions, large egg, plain flour, cornflour, gochugaru, garlic powder, salt, and black pepper.
⏱️ 3 min - 2
Mix all the ingredients thoroughly until the mixture becomes sticky and holds together well.
⏱️ 7 min - 3
Heat a large non-stick frying pan over medium heat and add the neutral oil.
⏱️ 1 min - 4
Once the pan is hot, press the chicken mixture firmly into the pan, forming one large, even pancake.
⏱️ 1 min - 5
Cook the pancake for 8-10 minutes until the bottom is deeply golden and crispy.
⏱️ 9 min - 6
Carefully flip the pancake using a large spatula.
⏱️ 1 min - 7
Cook the second side for a further 6-8 minutes until it is also golden and cooked through.
⏱️ 7 min - 8
Remove the pancake from the pan and let it rest for 2-3 minutes before serving.
⏱️ 3 min - 9
Serve the PADAKJEON with additional sliced spring/green onions and hot sauce, if desired. You can cut it into wedges or enjoy it whole.
⏱️ 1 min