Sweet and Tender Napa Cabbage Pancakes (No Water Added)
Sweet and Tender Napa Cabbage Pancakes (No Water Added)
Delicious Napa Cabbage Pancakes Made with Leftover Cabbage from Kimchi Making
We made these sweet and tender Napa cabbage pancakes using finely shredded cabbage that was leftover from kimchi making and from our garden. The natural sweetness of the cabbage shines through, and by omitting water, we achieve a wonderfully crisp exterior and tender interior. Adding thinly sliced Korean beef adds a delightful savory note, making these pancakes a perfect light meal or a savory accompaniment to makgeolli.
Main Ingredients- 1 head of Napa cabbage (or similar variety)
- 150g thinly sliced Korean beef (bulgogi cut)
- 1.5 cups (approx. 180g) Korean pancake mix (buchim garu)
- 2 large eggs
- Generous amount of cooking oil
Cooking Instructions
Step 1
Thoroughly wash the fresh Napa cabbage. Remove the tough core and thinly shred the leaves, about 1cm wide. Prepare the bell pepper and Korean chili pepper by removing seeds and slicing them into similar-sized strips. Place the shredded cabbage, bell pepper, and chili pepper in a bowl. Sprinkle a pinch of salt over them and let them sit for about 5 minutes to lightly pre-season. This step helps to enhance the cabbage’s natural sweetness and prevents the batter from becoming too watery.
Step 2
In a large mixing bowl, combine the pre-seasoned cabbage and vegetables with the thinly sliced Korean beef. Add 1.5 cups of Korean pancake mix and crack in the 2 eggs. Gently mix everything together with your hands until a cohesive batter forms, ensuring all ingredients are well incorporated. The mixture should be thick but spreadable. If it seems too wet, add a little more pancake mix. If it’s too dry, add a tiny splash of water. Kneading lightly helps develop a better texture.
Step 3
Heat a generous amount of cooking oil in a non-stick skillet over medium heat. Spoon portions of the batter onto the hot skillet, spreading them out thinly into pancake shapes. Avoid making them too thick, as this can prevent them from cooking through properly. Cook until the underside is golden brown and set. Then, carefully flip the pancakes and cook the other side until it’s also golden brown and the beef is cooked through. The addition of thinly sliced beef adds a wonderful depth of flavor.
Step 4
Once both sides are beautifully golden and cooked, carefully remove the pancakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil. These pancakes are best enjoyed fresh and warm. Prepare the simple dipping sauce by whisking together 2 Tbsp soy sauce, 1 Tbsp water, 1 tsp minced green onion, a pinch of gochugaru, and a pinch of toasted sesame seeds. Serve immediately and enjoy this delightful dish!
