Need a quick, wholesome, and incredibly tasty dish? This cabbage and egg omelette has you covered! With just a handful of simple ingredients, it’s bursting with flavor and comes together in no time. Whether you’re craving a cozy snack or a light meal, this recipe is the real deal!
It all started with a simple question from one of my readers: “How do you make a cabbage and egg pancake?” Honestly, I wasn’t sure if they had a specific style in mind, but that question sent me down a fascinating culinary rabbit hole.
What Is a Cabbage and Egg Omelette?
Growing up in Korea, I don’t really recall eating much of what’s called a Korean cabbage pancake. However, a quick search revealed that some Koreans do make cabbage pancakes at home and call them Yangbaechujeon (양배추전). Interestingly, it’s quite similar to the Japanese-style cabbage pancake, Okonomiyaki.
That said, this recipe is more like a cabbage and egg omelette. At home, we’ve been loving it served up in two simple ways.
Option 1: Light, Simple, and Perfect for Breakfast
Keep it light and simple—perfect for a quick snack or breakfast. All you need are a few basic ingredients: cabbage, eggs, green onions, salt, and pepper. These are the kind of staples I always seem to have in my fridge and pantry. But somehow, when you mix them together, they create a dish that’s so comforting and satisfying.
The moment the mixture hits the hot pan, the kitchen fills with a warm, nutty aroma that’s just incredible. You’re going to love how humble yet delicious this dish is!
Option 2: A Quick and Easy Okonomiyaki Twist
Level it up into a super quick and easy version of Okonomiyaki, that Japanese savory pancake I absolutely adored when I lived in Japan.
All you have to do is make the cabbage and egg omelette, then drizzle on a bit of okonomi sauce and mayonnaise. For the cherry on top, you can sprinkle some seaweed flakes and dried shredded bonito flakes. That’s it—done! It instantly transforms into something a little more special without any extra effort. It’s satisfying and perfect for when you’re craving those bold, savory flavors.
Why This Cabbage and Egg Omelette Is a Home-Cooking Favorite
This cabbage omelette has now become one of my go-to dishes. It embodies the essence of home cooking—simple, versatile, and made with everyday ingredients.
Whether you’re into simple comfort food or craving bold, umami flavors, this dish has you covered. Will you stick with the straightforward, healthier option or go for the Okonomiyaki twist? Either way, I’m sure you’ll love it!
My Best Cooking Tips for Delicious Cabbage and Egg Omelette
Shred Cabbage Finely: Thinly shred the cabbage to ensure it cooks evenly and melds well with the eggs and other ingredients. The finer the strands, the better the texture. If you like, you might choose to use a cabbage shredder. Mine is from Daiso, and I got it in Korea for just $2! It works so well.
Customize Your Add-Ins: For a simple omelette, you can stick to cabbage, eggs, and green onions as the main ingredients. However, you can also experiment with proteins such as crab sticks, shrimp, bacon, or sausage to create a heartier dish.
Cook Perfectly: I tried a 26-inch cast iron skillet and a 24-inch non-stick pan, and the 24-inch non-stick pan worked best for creating two evenly sized omelettes. Use a hot, lightly greased pan to ensure a golden crust, and cook over medium heat once the omelette is set to avoid burning the outer layer before the center is cooked through.
Enhance with Toppings: For an Okonomiyaki twist, drizzle mayonnaise and okonomiyaki sauce over the top. Finish with a sprinkle of bonito flakes and seaweed (nori) strips to bring out an authentic Japanese flavor.
Serve Fresh: Serve the pancake hot and fresh for the best texture and flavor. However, it also reheats well. If you have leftovers in mind, avoid adding any toppings and sauce, as those won’t reheat well. The omelette itself, though, reheats nicely on the stove or in a microwave.
Ingredients
- 140g / 4.9 ounces cabbage, shredded
- 20g / 0.7 ounces green onions, thinly sliced
- 3 eggs, beaten
- 1 Tbsp rice flour
- 2 crab sticks (40g / 1.4 ounces), shredded, optional,
- Salt and ground black pepper, to taste
- Cooking oil
- Okonomiyaki sauce (or tonkatsu sauce or ketchup), optional
- Mayonnaise, optional
- Katsuobushi (dried bonito flakes), optional
- Dried seaweed, shredded, optional
How To Make
1. Combine the cabbage, green onions, egg, rice flour, and crab stick in a mixing bowl. Season with salt and pepper.
2. Heat a pan over medium-high heat. Once heated, add some cooking oil and spread it evenly.
3. Pour half of the cabbage mixture onto the pan. Once the omelette is set, reduce the heat to medium to prevent burning. When the edges are firm and the center is still slightly soft, carefully flip it over. Cook the other side until fully done, then transfer to a plate.
4. Repeat the process with the remaining cabbage mixture.
5. Enjoy the simple flavor of the cabbage omelette as is, or elevate it with a drizzle of okonomiyaki sauce and mayonnaise. Top with katsuobushi and seaweed for an easy okonomiyaki twist. Serve immediately.
Other Recipes You Might Like
If you enjoy the delicious flavor and satisfying texture of a cabbage omelette, you’ll likely love these Korean recipes too.
Love Korean food? Explore our site for more authentic Korean recipes including how to create a perfect Korean BBQ at home or other easy Korean recipes. Also, never miss a new recipe by subscribing to our newsletter, and join us in celebrating Korean cuisine!
Cabbage and Egg Omelette
Ingredients
- 140 g cabbage (4.9 ounces), shredded
- 20 g green onions (0.7 ounces), thinly sliced
- 3 eggs , beaten
- 1 Tbsp rice flour
- 2 crab sticks (40g / 1.4 ounces), shredded, optional
- salt , to taste
- ground black pepper , to taste
- cooking oil
- okonomiyaki sauce (or tonkatsu sauce or ketchup), optional
- mayonnaise , optional
- katsuobushi (dried bonito flakes), optional
- dried seaweed , shredded, optional
Instructions
- Combine the cabbage, green onions, egg, rice flour, and crab stick in a mixing bowl. Season with salt and pepper.
- Heat a pan over medium-high heat. Once heated, add some cooking oil and spread it evenly.
- Pour half of the cabbage mixture onto the pan. Once the omelette is set, reduce the heat to medium to prevent burning. When the edges are firm and the center is still slightly soft, carefully flip it over. Cook the other side until fully done, then transfer to a plate.
- Repeat the process with the remaining cabbage mixture.
- Enjoy the simple flavor of the cabbage omelette as is, or elevate it with a drizzle of okonomiyaki sauce and mayonnaise. Top with katsuobushi and seaweed for an easy okonomiyaki twist. Serve immediately.
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
