Crispy and Delicious Napa Cabbage Pancake (Danbaechu Jeon)
A Unique Lunchbox Side Dish: Simple Napa Cabbage Pancake Recipe
Craving a savory pancake? Use the napa cabbage in your fridge to make a delightful jeon! The crisp texture and clean flavor of this Danbaechu Jeon are perfect as a side dish with rice or even as a snack. Enjoy a special taste with simple ingredients.
Main Ingredients
- 5 heads of Napa Cabbage
- 1/2 Onion
- A little Carrot
- 3 Korean Green Chilies
Batter Ingredients
- 6 Tbsp Pancake Mix (Buchim Garu)
- 200ml Water
- 6 Tbsp Pancake Mix (Buchim Garu)
- 200ml Water
Cooking Instructions
Step 1
Prepare all the ingredients for making a delicious Napa Cabbage Pancake. Fresh ingredients are key to a great-tasting jeon.
Step 2
Wash the napa cabbage thoroughly and cut it into bite-sized pieces (about 1-2 cm). Finely julienne the carrot and onion. Mince or finely chop the Korean green chilies. Adjust the amount of chili peppers to your spice preference.
Step 3
In a large bowl, combine 6 tablespoons of pancake mix and 200ml of water, whisking until smooth. Add the prepared napa cabbage, julienned onion, carrot, and chopped green chilies. Mix them so the batter lightly coats the ingredients. The batter might seem a bit thick at first.
Step 4
As the napa cabbage releases its moisture, the ingredients and batter will naturally combine to create the perfect consistency. If it seems too thick, add a tiny bit more water to reach the desired consistency. Be careful not to make it too watery, as the pancake might break.
Step 5
Heat a pan over medium-low heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan, shaping them into round, flat pancakes. Making them not too thick ensures they cook evenly inside and become crispy.
Step 6
Cook each side for about 3-4 minutes, or until golden brown and crispy. Gently flip them with a spatula, ensuring they are evenly browned all over. Your delicious Napa Cabbage Pancake is ready! It’s best enjoyed warm right after cooking.
