Sweet Napa Cabbage Pancakes
Sweet Napa Cabbage Pancakes
Making Deliciously Sweet Napa Cabbage Pancakes!
We made these surprisingly delightful and sweet Napa cabbage pancakes. They are a unique treat that showcases the natural sweetness of the cabbage.
Main Ingredients- Napa cabbage, suitable amount (young Napa cabbage or regular Napa cabbage)
- Salt, a pinch (for salting the cabbage)
- Cooking oil or canola oil, suitable amount (for frying)
Batter Ingredients- 3 cups Korean pancake mix (buchim garu)
- 3 cups cold water
- 1 egg
Dipping Sauce- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- Pinch of red pepper flakes (optional)
- Pinch of sesame seeds (for added nuttiness)
- 3 cups Korean pancake mix (buchim garu)
- 3 cups cold water
- 1 egg
Dipping Sauce- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- Pinch of red pepper flakes (optional)
- Pinch of sesame seeds (for added nuttiness)
Cooking Instructions
Step 1
Today, we’re going to make a special rural delicacy: Napa Cabbage Pancakes! First, trim the tough base of the young Napa cabbage. Gently separate the leaves, then wash them thoroughly under running water to remove any dirt or debris. If the leaves are very large, you can cut them into 2-3 bite-sized pieces.
Step 2
Lay the washed cabbage leaves flat on a cutting board. To soften the thick ribs, gently pound them with the back of a knife or roll them flat with a rolling pin. This step makes the cabbage more tender and delicious when cooked.
Step 3
Now, we’ll lightly salt the cabbage. Prepare a light brine by mixing about 1/2 tablespoon of salt into 1 cup of water. Submerge the cabbage leaves in the brine and let them wilt for about 10 minutes, or until they become pliable. Adjust the time depending on how soft you want the cabbage.
Step 4
Drain the salted cabbage leaves on a colander. Since they were salted, there’s no need to rinse them with water. You can also gently pat them dry with paper towels to remove excess moisture. Properly draining the cabbage is crucial for making crispy pancakes.
Step 5
While the cabbage is draining, let’s make the batter. In a large bowl, combine the Korean pancake mix, cold water, and the egg. Whisk everything together until smooth, ensuring there are no lumps. Avoid overmixing, as this can make the pancake tough; a few small lumps are perfectly fine.
Step 6
Now it’s time to start frying the cabbage pancakes! Dip each drained cabbage leaf into the batter, coating both sides evenly. Aim for a thin layer of batter; too much will make the pancake taste too floury.
Step 7
Heat a generous amount of cooking oil in a non-stick pan over medium heat. Carefully place the batter-coated cabbage leaves onto the hot pan. Cooking over medium heat allows the cabbage to cook through evenly without burning. You can tilt the pan and spoon some hot oil over the pancakes to help them crisp up.
Step 8
Listen to that satisfying sizzle and smell that wonderful aroma filling your kitchen! This means the cabbage pancakes are cooking beautifully. Flip them over once the bottoms are golden brown and continue to cook until both sides are nicely browned and crispy. Your delicious-looking Napa Cabbage Pancakes are ready!
Step 9
Serve the hot, steaming Napa Cabbage Pancakes on a plate. The vibrant green of the cabbage contrasting with the golden-brown crust is truly appetizing. These freshly fried pancakes are a delightful dish on their own.
Step 10
Napa Cabbage Pancakes are best enjoyed immediately after cooking. Gently tear a piece with your chopsticks and savor the warm, crispy texture along with the naturally sweet flavor of the cabbage. For an extra kick, dip them into the simple soy-vinegar sauce you prepared – it pairs wonderfully!
Step 11
One bite reveals the subtle, natural sweetness of the cabbage filling your mouth. It’s a truly captivating flavor. If you make a generous batch and serve it with a Korean meal, it’s sure to be a crowd-pleaser! If you have leftover Napa cabbage from making kimchi, consider trying this recipe. We’re sure you’ll love it!
