Crispy Napa Cabbage Pancakes (Mate-Chu Jeon)
Making Napa Cabbage Pancakes with a Simple Soy-Vinegar Dipping Sauce
Utilize leftover fresh Napa cabbage to create these delightful cabbage pancakes! This recipe highlights the natural sweetness and satisfying crunch of Napa cabbage. It’s a simple yet elegant dish that works wonderfully as a light meal or a tasty snack. The accompanying sweet and tangy soy-vinegar dipping sauce elevates the flavors, making it a crowd-pleaser for all ages.
Pancake Ingredients
- 4 leaves Napa cabbage (or 2-3 if large)
- 100g pancake mix (buchim garu)
- 150ml cold water (or beer)
- Generous amount of grapeseed oil or cooking oil
Dipping Sauce Ingredients
- 3 Tbsp soy sauce (jin ganjang)
- 1 Tbsp vinegar
- 1 Tbsp perilla oil (or sesame oil)
- 1 Tbsp finely chopped green onion
- 1 tsp minced garlic
- 1 tsp gochugaru (Korean chili flakes, optional)
- 3 Tbsp soy sauce (jin ganjang)
- 1 Tbsp vinegar
- 1 Tbsp perilla oil (or sesame oil)
- 1 Tbsp finely chopped green onion
- 1 tsp minced garlic
- 1 tsp gochugaru (Korean chili flakes, optional)
Cooking Instructions
Step 1
Let’s start by making the batter for the cabbage pancakes. In a large bowl, add 100g of pancake mix.
Step 2
Gradually add 150ml of cold water to the pancake mix, stirring until it forms a smooth batter without lumps. Aim for a consistency slightly thinner than pancake batter. (Tip: Using cold beer instead of water will make the pancakes extra crispy!)
Step 3
Wash the Napa cabbage thoroughly under running water. Make sure to clean off any dirt or debris, then lightly pat it dry.
Step 4
Cut the washed cabbage into bite-sized pieces. While the white stem parts add a nice texture, they can be tough if too thick. Gently pound them with the back of a knife or tear them slightly to tenderize. The leafy parts can be used whole or cut into 2-3 pieces.
Step 5
Heat a frying pan over medium-high heat. Add a generous amount of grapeseed oil or cooking oil. Ensure the oil is hot enough to prevent the cabbage from sticking and to achieve a golden brown color.
Step 6
Place the prepared cabbage onto the heated pan and coat it evenly with the batter. Make sure each piece is lightly covered. Cook over medium-high heat until golden brown on both sides, flipping when one side is cooked.
Step 7
While the cabbage pancakes are cooking to a beautiful golden hue, let’s prepare the delicious dipping sauce. In a small bowl, add 3 tablespoons of soy sauce.
Step 8
Add 1 tablespoon of vinegar for a tangy kick.
Step 9
Stir in 1 tablespoon of perilla oil (or sesame oil) for a nutty aroma and flavor.
Step 10
Add 1 tablespoon of finely chopped green onion for a fresh, savory note. The green onion’s fragrance will enhance the sauce’s complexity.
Step 11
Incorporate 1 teaspoon of minced garlic for a pungent depth.
Step 12
Finally, if you prefer a touch of spice, add 1 teaspoon of gochugaru (Korean chili flakes). (This can be omitted if you prefer it mild.)
Step 13
Combine all the sauce ingredients and mix well. Your delicious soy-vinegar dipping sauce is ready! Once the cabbage pancakes are nearly done, finish cooking them until they are perfectly golden and crispy.
Step 14
These warm, freshly made cabbage pancakes are delicious on their own, but pairing them with the prepared dipping sauce significantly enhances the flavor and cuts through any richness, making them even more enjoyable. We highly recommend serving them together!
