Crispy & Tender Napa Cabbage Pancakes: A Sweet Snack & Perfect Makgeolli Pairing
Crispy & Tender Napa Cabbage Pancakes: A Sweet Snack & Perfect Makgeolli Pairing
Easy Napa Cabbage Pancake Recipe, How to Use Baby Napa Cabbage, Delicious Batter for Jeon
When you find a whole baby napa cabbage at the supermarket for a great price, this is the perfect dish to make! These napa cabbage pancakes highlight the natural sweetness of the cabbage, offering a delightful contrast between a crispy exterior and a tender, moist inside that everyone will love. They’re fantastic as a satisfying snack when hunger strikes, or as a delicious accompaniment to your evening drinks. You can easily make them at home with just a few common ingredients, so why not give them a try?
Main Ingredients- 8 leaves of baby napa cabbage
- Cooking oil (plenty)
Cooking Instructions
Step 1
Let’s start by making the delicious batter for our pancakes. In a large bowl, combine 180ml of Korean pancake mix and 1 Tbsp of glutinous rice flour. Adding glutinous rice flour will make your pancakes chewier and even more flavorful.
Step 2
Gradually add 150ml of water while whisking with a whisk or chopsticks until you achieve a smooth, lump-free batter. The batter shouldn’t be too thin, or the pancake might tear, nor too thick, as it can taste doughy. Aim for a consistency that flows smoothly but has a slight thickness.
Step 3
Now, let’s prepare the fresh baby napa cabbage. Carefully separate the leaves one by one and wash them thoroughly under running water. If the leaves are too large, you can fold them in half or cut them into bite-sized pieces. Make 2-3 small slits in the thicker stem part of each leaf. This will help them soften as they cook and absorb the dipping sauce better.
Step 4
Dip each prepared baby napa cabbage leaf into the batter, ensuring both sides are evenly coated. Gently coat the leaves, making sure the batter adheres well even to the thicker stem areas.
Step 5
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Plenty of oil is key to achieving a crispy pancake. Once the oil is hot, carefully place the batter-coated cabbage leaves into the pan.
Step 6
Cook until the bottom side is golden brown and crispy, then flip the pancakes and cook the other side until it’s also beautifully golden brown. Cooking them thoroughly over medium-low heat until the cabbage is tender and the batter is crisp is the secret to a great jeon.
Step 7
Arrange the nicely cooked napa cabbage pancakes on a plate. If you like, you can prepare a simple dipping sauce by mixing soy sauce, vinegar, a pinch of red pepper flakes, sesame seeds, and sesame oil. Enjoy them immediately while they’re warm to savor the perfect crispy and tender texture!
