Crispy and Sweet Napa Cabbage Pancakes: A Winter Delicacy
Enjoy the Naturally Sweet Flavor of Napa Cabbage Pancakes with Every Bite!
Hello everyone! This is Lucky Daddy, here to guide you through easy and delicious recipes. Today, we’re making delightful pancakes using ‘Al-baechu’ (baby napa cabbage), which is at its best in winter with its vibrant yellow hue and naturally sweet taste. While you can make large cabbage pancakes, shredding it finely brings out a wonderful crispiness that’s truly irresistible. These simple yet satisfying pancakes are perfect as a snack or a delightful accompaniment to drinks. Shall we get started with this detailed guide? Let’s Go!
Pancake Ingredients
- 1/2 head of Al-baechu (baby napa cabbage, approx. 400g)
- Vegetable oil, for frying (generous amount)
Batter Ingredients
- 2 cups (approx. 200g) pancake mix (buchim garu)
- 2 cups (approx. 400ml) cold water
- 1 pinch of salt (approx. 1g)
Dipping Sauce Ingredients
- 1/2 Cheongyang pepper (seeds removed), thinly sliced diagonally
- 1/6 small onion, finely chopped or thinly sliced
- 2 Tbsp (30ml) soy sauce
- 1 Tbsp (15ml) cooking wine (mirin or similar)
- 1 Tbsp (15ml) vinegar
- 2 cups (approx. 200g) pancake mix (buchim garu)
- 2 cups (approx. 400ml) cold water
- 1 pinch of salt (approx. 1g)
Dipping Sauce Ingredients
- 1/2 Cheongyang pepper (seeds removed), thinly sliced diagonally
- 1/6 small onion, finely chopped or thinly sliced
- 2 Tbsp (30ml) soy sauce
- 1 Tbsp (15ml) cooking wine (mirin or similar)
- 1 Tbsp (15ml) vinegar
Cooking Instructions
Step 1
First, gather all the ingredients needed to make about two batches of Al-baechu pancakes. Having your fresh cabbage and measured seasonings ready will make the cooking process much smoother.
Step 2
Wash the Al-baechu thoroughly, drain it well, and then shred it into strips about 1 cm wide. Cutting it too thinly might reduce the crispiness, so aim for a moderate thickness.
Step 3
Prepare the vegetables for the dipping sauce. Thinly slice the Cheongyang pepper diagonally after removing the seeds. Finely chop or thinly slice the onion. If you enjoy spiciness, feel free to add more chili pepper, or omit the seeds entirely if serving to children.
Step 4
In a large bowl, combine the pancake mix, cold water, and a pinch of salt. Whisk with a whisk or chopsticks until smooth and no lumps remain. The amount of water can be adjusted based on the cabbage’s moisture content; it’s best to add it gradually while observing the batter’s consistency. A batter that’s too thin might cause the pancake to break.
Step 5
Add the shredded Al-baechu to the batter and mix gently until evenly coated. As the cabbage releases moisture and absorbs the batter, it might thicken. If necessary, add a little more pancake mix and water to reach your desired consistency. Let the batter rest for about 5 minutes to allow the flavors to meld.
Step 6
Heat a frying pan over medium heat and add a generous amount of vegetable oil. Once the oil is hot, ladle about a portion of the batter onto the pan and spread it out thinly and evenly. Avoid making the pancake too thick, as it may not cook through completely.
Step 7
When the bottom side is golden brown and the edges start to lift slightly, carefully flip the pancake using a spatula or chopsticks. Cook the other side until it’s also golden brown. Continue flipping occasionally to ensure even cooking.
Step 8
Let’s make the dipping sauce! In a small bowl, combine soy sauce, cooking wine, and vinegar. Mix well, then add the prepared chopped onion and Cheongyang pepper. Give it another stir, and your flavorful dipping sauce is ready!
Step 9
Arrange the crispy, golden-brown Al-baechu pancakes on a warm plate. You’ve successfully made these delicious pancakes, boasting the wonderful sweetness of napa cabbage with every satisfying bite!
Step 10
[See Also] Pretty and Delicious Perilla Leaf and Tuna Pancakes, Shaped Like Triangle Kimbap @6967366 / Impressive Squid and Chive Pancakes for Guests @6957899 
