Prepare the Cabbage:
Start by finely shredding the cabbage into thin strips. You can use a sharp knife or a mandoline slicer for uniformity. After shredding, place the cabbage in a large mixing bowl.

Make the Batter:
In a separate bowl, whisk together the flour, rice flour (if using), egg, soy sauce, sesame oil, and black pepper. Add water a little at a time, mixing as you go, until the batter reaches a thick yet pourable consistency (like pancake batter). The cabbage will release some moisture, so don’t make the batter too runny at the start.

Mix Cabbage into the Batter:
Add the shredded cabbage to the batter. Toss the cabbage in the batter, making sure it’s well-coated. If desired, stir in minced garlic for an added flavor boost.

Heat the Pan:
Heat 1-2 tablespoons of vegetable oil in a large skillet or non-stick pan over medium heat. You’ll want the pan to be hot but not smoking.

Cook the Pancakes:
Using a spoon or your hands, drop spoonfuls of the cabbage batter into the skillet, flattening each spoonful into a small, round pancake shape. Cook each pancake for about 3-4 minutes on one side, until golden and crispy. Flip the pancake and cook for another 2-3 minutes on the other side until it becomes crisp and brown.

Drain and Serve:
Once cooked, transfer the pancakes to a paper towel-lined plate to drain any excess oil. Repeat until all the batter is used.

Optional Garnish:
Sprinkle the pancakes with sesame seeds and chopped green onions for extra flavor and texture.

Serve with Dipping Sauce:
These cabbage pancakes are best served hot with a dipping sauce. You can make a simple dipping sauce by mixing soy sauce, a little sesame oil, and a dash of vinegar, or add chili sauce for a spicy kick.