Crispy Napa Cabbage Pancake (Shredded & Fried Delicacy!)
Crispy Napa Cabbage Pancake (Shredded & Fried Delicacy!)
Autumn Delicacy: Crispy Shredded Napa Cabbage Pancake
Introducing a recipe for a deliciously crispy shredded napa cabbage pancake, made with fresh, in-season napa cabbage. This dish is simple yet offers a unique and delightful flavor, perfect as a side dish or an accompaniment to makgeolli (Korean rice wine). Using a mix of tempura flour and pancake mix results in an exceptionally crispy texture. Try making this delicious napa cabbage pancake today!
Main Ingredients- 6 leaves of young napa cabbage
- 5 Tbsp tempura flour
- 5 Tbsp pancake mix
- 2 Korean green chilies (Cheongyang)
- 2 red chili peppers
- Pinch of salt
Cooking Instructions
Step 1
Today, we’re making ‘Shredded Napa Cabbage Pancake’. It’s a special pancake made with seasonal napa cabbage.
Step 2
Thoroughly wash the young napa cabbage leaves under running water. It’s important to clean them carefully, ensuring no dirt or debris is stuck between the leaves.
Step 3
After washing, place the cabbage in a colander to drain excess water. If there’s too much moisture, the pancake might become soggy. You can also pat it dry thoroughly with paper towels.
Step 4
Once drained, cut the napa cabbage in half and then thinly shred it into approximately 0.5 cm wide strips. Shredding it thinly will make it crispier and tastier.
Step 5
Remove the seeds from the Korean green chilies and red chili peppers, then thinly slice them. These will add a touch of spiciness and vibrant color.
Step 6
In a bowl, combine the tempura flour and pancake mix in a 1:1 ratio. Add a pinch of fine salt. Gradually add cold water while mixing, until you achieve a thick batter consistency – not too runny and not too stiff. (Adjust water quantity as needed.)
Step 7
Add the shredded napa cabbage and sliced chilies to the batter. Gently mix everything together to ensure the seasoning coats the cabbage evenly.
Step 8
Heat a frying pan with a generous amount of perilla oil. Spread the batter thinly onto the pan and cook until golden brown and crispy on both sides. Cook over medium-low heat to ensure it’s cooked through and the edges become nicely crisp.
Step 9
Once cooked, cut the napa cabbage pancake into desired pieces and arrange them attractively on a plate. The colorful chilies will make it look even more appetizing.
Step 10
And there you have it – a delicious shredded napa cabbage pancake is ready! Enjoy it warm for the best crispy texture.
