Crispy and Delicious Napa Cabbage Pancakes (Baechujeon)
Crispy and Delicious Napa Cabbage Pancakes (Baechujeon)
Easy and Delicious Napa Cabbage Pancake Recipe: Perfect for Winter Snacks, Late-Night Meals, and Drinks!
Introducing an incredibly simple recipe for making Napa cabbage pancakes using fresh, crisp baby napa cabbage. These pancakes are delightful to tear and share, offering a satisfying crunch and a wonderful flavor, making them an excellent choice for a healthy winter snack, a hearty late-night meal, or a perfect accompaniment to drinks. Enjoy these delicious baby napa cabbage pancakes that are crispy on the outside and tender on the inside!
Ingredients- 7 leaves of baby napa cabbage
- 180g pancake mix (buchim garu)
- 180ml water
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- Plenty of cooking oil
Cooking Instructions
Step 1
First, let’s prepare the batter for your delicious napa cabbage pancakes. A good ratio for pancake mix and water is 1:1. Combine 180g of pancake mix with 180ml of cold water. Aim for a batter that is slightly on the thinner side; this consistency is perfect for making the pancakes.
Step 2
Add 1 tablespoon of anchovy sauce to the batter to enhance the savory flavor and mix well. If you don’t have anchovy sauce, you can substitute it with soy sauce or fish sauce.
Step 3
Now, it’s time to prepare the star ingredient: the baby napa cabbage. Gently wash each of the 7 leaves of baby napa cabbage under running water. Make sure to clean them thoroughly to remove any dirt or debris.
Step 4
To ensure a pleasant, crisp texture, we need to prepare the thicker parts of the cabbage. Lay a cabbage leaf flat and use the back of your knife to gently tap along the thicker, bulbous ribs. This technique helps the cabbage cook evenly, preventing the thicker parts from remaining tough while the leaves get overcooked, and also helps the leaves lie flatter.
Step 5
Coat both sides of each prepared cabbage leaf evenly and thinly with the batter you made earlier. It’s important to apply a thin layer of batter; too much can make the pancake greasy.
Step 6
Now, let’s cook the napa cabbage pancakes to perfection! Heat control is key. Cooking on low heat for too long can cause the batter to absorb excessive oil, making the pancakes greasy. Instead, use medium heat. Add a generous amount of cooking oil to your pan, place the batter-coated cabbage leaves, and fry them until golden brown on both sides. Cooking them quickly over medium heat will result in wonderfully crispy edges and a tender interior.
Step 7
Once they are beautifully golden brown on both sides, your delicious napa cabbage pancakes are ready! Enjoy them immediately while warm to best appreciate their crispiness and savory flavor. You can also serve them with a side of soy dipping sauce, if desired.
