Savory and Crispy Napa Cabbage Pancake (Albaechu Jeon)
Easy and Simple Albaechu Jeon Recipe: How to Make Crispy and Delicious Cabbage Pancakes
This is a simple and savory Napa cabbage pancake made with fresh, young Napa cabbage, offering a delightful crispy texture. It’s perfect as a light snack for kids or a delicious accompaniment to makgeolli (rice wine). This recipe is easy for anyone to follow, even beginners.
Ingredients
- 1/2 head of young Napa cabbage (Albaechu)
- 2 cups pancake mix (buchim garu)
- 2 cups cold water
- Generous amount of cooking oil
Seasoning
- 1 Tbsp soy sauce or Ponzu sauce (Cham-sosu)
- 0.5 Tbsp chili powder (optional)
- 1 Tbsp soy sauce or Ponzu sauce (Cham-sosu)
- 0.5 Tbsp chili powder (optional)
Cooking Instructions
Step 1
Gently separate the young Napa cabbage leaves and wash them thoroughly under running water. For thicker parts of the stem, make a few shallow cuts with a knife; this helps them cook evenly and become more tender.
Step 2
In a large bowl, combine the pancake mix and cold water. A common ratio is 1:1 (e.g., 2 cups pancake mix to 2 cups water) for a good batter consistency. Whisk or stir until the batter is smooth and free of lumps.
Step 3
To achieve a thin and crispy pancake, the batter should not be too thick. If it’s too dense, the pancake can become soggy. Aim for a slightly thinner consistency, so it spreads thinly when poured onto the pan. Add a little more water if needed.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Plenty of oil is key to preventing the cabbage from burning and ensuring a golden-brown, crispy finish. You can add more oil if needed during cooking.
Step 5
Dip each prepared cabbage leaf into the batter, coating both sides evenly. It’s best to let any excess batter drip off so the coating isn’t too thick. This preserves the cabbage’s crispness and results in a crunchier pancake.
Step 6
Carefully place the batter-coated cabbage leaves onto the hot, oiled pan. Cook over medium heat rather than high heat to ensure the cabbage cooks through evenly without burning. Once one side is golden brown, flip and cook the other side until it also achieves a similar color.
Step 7
Maintaining medium heat is crucial for preventing the pancake from burning. Cooking slowly over medium heat will bring out the natural sweetness of the cabbage, creating a pancake that is crispy on the outside and tender on the inside.
Step 8
These beautifully golden-brown Albaechu Jeon are delicious on their own. For an extra flavor boost, serve them with a dipping sauce made from 1 Tbsp soy sauce mixed with 0.5 Tbsp chili powder. The savory and slightly spicy sauce perfectly complements the mild flavor of the cabbage pancake.
