The speaker shares a recipe for a Korean-style cabbage pancake. The ingredients include a head of cabbage, cilantro, green onions, garlic, a chili pepper, eggs, soy sauce, and flour. The speaker emphasizes the importance of not overmixing the ingredients and using a blender to distribute the eggs and flour evenly. The pancake is cooked in a small frying pan with a small amount of oil over low heat, covered with a lid for 4 minutes, then flipped and cooked for an additional 6-7 minutes. The speaker notes that the pancake should be cooked slowly and carefully to prevent burning. The finished pancake is served with a small amount of soy sauce and can be customized to individual tastes. The speaker encourages viewers to try the recipe, emphasizing its unique flavor and texture.
Here are the key facts extracted from the text:
1. The recipe is for a cabbage pancake, inspired by a Korean restaurant.
2. The ingredients include cabbage, cilantro, green onions, chili pepper, garlic, eggs, soy sauce, and flour.
3. The cook uses 3 eggs to bind the ingredients together.
4. The amount of cabbage used is about one-third of a head, depending on the size of the cabbage.
5. The cook adds 3 full spoons of soy sauce to the mixture.
6. The cook advises not to add salt, as the soy sauce provides enough saltiness.
7. The mixture is beaten with a blender to avoid lumps.
8. The cook heats a small amount of oil in a frying pan and adds the mixture.
9. The mixture is cooked under a lid for 4 minutes over low heat.
10. The edges of the pancake are bent to make it easier to flip.
11. The pancake is flipped and cooked for an additional 6-7 minutes over low heat.
12. The cook advises not to burn the edge of the pancake.
13. The pancake is ready when it is golden brown and crispy.
14. The cook suggests serving the pancake with a small amount of soy sauce on the side.