STEP 1/8
First, marinate the cabbage in thick salt. I just need to breathe a little bit. If you're out of breath, wash it clean. And drain, please.
STEP 2/8
Add yellow food coloring to the dough and mix well.
STEP 3/8
It's a dead cabbage. You'd better drain it.
STEP 4/8
Add scallions to the thin dough with yellow food coloring. If you fry the green onions, it smells good and tastes good. There's pajeon, too.
STEP 5/8
Pick a small cabbage. You can use a big one depending on your preference. Small leaves are more savory. It's also known as the shorthand.
STEP 6/8
After applying the batter back and forth, put oil on a heated pan and fry it over medium-low heat with scallions
STEP 7/8
The yellowish color turns the cabbage pancake over, which goes well with the cabbage. You don't have to make it too crispy. Cabbage pancakes are eaten with a soft texture and the sweetness of cabbage.
STEP 8/8
It's a cabbage pancake with a pretty color with yellow food coloring. It was so savory and I liked it because it smelled like scallions. It's good as a side dish with makgeolli, but I think it'll be good as a late night snack.