Napa Cabbage & Potato Pancake: Crispy, Savory, and Delicious
How to Make Delicious Napa Cabbage and Potato Pancakes with a Satisfying Texture
Hello! This is ‘Henri’s Sister, the Cook’. Today, I’ve created a new dish: Napa Cabbage and Potato Pancakes! While enjoying napa cabbage pancakes, I often thought it would be better to shred the cabbage and make pancakes that way. Yesterday, my neighbor mentioned how delicious their spring cabbage pancake was, so I took out some napa cabbage to make a pancake. But the leaves were so big! Haha. I also had a peeled potato, so I shredded both and made a pancake. And oh my goodness, it turned out incredibly delicious! It’s so simple and just wonderfully tasty. Haha.
Ingredients
- 2 leaves of Napa Cabbage
- 1 Potato
- 3 Tbsp Pancake Mix (Buchim Garu)
- 3 Tbsp Fritter Mix (Twigim Garu)
Cooking Instructions
Step 1
First, prepare 1 potato and 2 leaves of napa cabbage. Wash the napa cabbage thoroughly under running water, remove the tough core, and then thinly shred both the cabbage and the potato into similar thicknesses. Peeling the potato before shredding is recommended. Shredding them to a similar thickness will ensure an even texture when cooked.
Step 2
Using only pancake mix might result in a less crispy pancake, so I’m mixing it with fritter mix to enhance the crispiness. Measure 3 tablespoons of pancake mix and 3 tablespoons of fritter mix using a regular tablespoon (or ‘bapsutgarak’, a Korean cooking spoon) and place them in a bowl.
Step 3
Add the shredded napa cabbage and potato to the batter. Gently toss everything together so that the shredded vegetables are evenly coated with the flour mixture. Be careful not to overmix, as this can release too much moisture from the cabbage and potato.
Step 4
To achieve maximum crispiness, it’s best to make small, thin pancakes rather than one large one. Heat a generous amount of cooking oil in a pan over medium heat. Spoon small portions of the batter into the hot pan and spread them thinly. Pan-fry on both sides until golden brown and crispy, especially around the edges. Cooking over medium heat allows the inside to cook through without burning the exterior.
Step 5
And there you have it – delicious Napa Cabbage and Potato Pancakes! This dish is incredibly simple yet offers a wonderful combination of the natural sweetness of the cabbage and the satisfying crunch of the shredded potatoes. They are delicious served hot, but surprisingly tasty even when cooled, making them a versatile treat. Enjoy with a soy-based dipping sauce!
