Crispy and Savory Napa Cabbage Pancake (Baechujeon)
A Delicious New Version of Napa Cabbage Pancake: Achieving a Crispy and Chewy Texture
I had some leftover Napa cabbage from making kimchi, so I decided to make pancakes with it. The result was incredibly savory and delicious!
Ingredients- 1/2 head Napa cabbage
- 20 stalks green onions (scallions)
- 1/2 carrot
- 2 cups pancake mix (buchim garu)
- 2 cups water
Cooking Instructions
Step 1
First, trim off the thick white core of the Napa cabbage. Then, thinly slice the leafy parts into long strips, about 0.5 cm wide. This cutting method will ensure a pleasant texture when the pancake is cooked.
Step 2
Rinse the shredded cabbage gently under cold running water. Avoid washing for too long, as this can reduce the cabbage’s crispiness. After rinsing, drain the water thoroughly using a colander. Excess water can make the pancake soggy.
Step 3
Finely julienne the half carrot into strips similar in length to the cabbage. Adding carrots not only enhances the pancake’s visual appeal but also contributes to its crispy texture, making it even more delicious.
Step 4
Wash the green onions and cut them into lengths of about 4-5 cm, roughly the width of two fingers. This size makes the pancakes easy to handle and eat.
Step 5
In a large bowl, combine the shredded cabbage, julienned carrots, and cut green onions. Lightly mix them together. Sprinkle a pinch of salt over the vegetables and let them sit for about 5 minutes to slightly wilt. This step helps to draw out some moisture, preventing the batter from becoming too watery when you mix it.
Step 6
To the slightly wilted vegetables, add 2 cups of pancake mix and 2 cups of water. Stir well until a smooth batter forms, ensuring there are no lumps. The batter should be thick enough to hold its shape when scooped, not too runny or too stiff. It should be just enough to coat the ingredients.
Step 7
Heat a generous amount of cooking oil in a pan over medium-low heat. Spoon portions of the batter onto the hot pan, spreading them slightly to form pancakes of your desired size. Cook until the edges are golden brown and crispy, then flip and cook the other side until evenly golden and cooked through. Achieving a crispy texture on both sides is key to a delicious pancake.
Step 8
Prepare a delicious dipping sauce to accompany your pancakes. Mix 2-3 tablespoons of soy sauce with one finely minced chili pepper (like a Cheongyang pepper if available) for a spicy kick that cuts through the richness. This crispy, savory, and slightly chewy Napa Cabbage Pancake is wonderful on its own, but the spicy soy sauce dipping sauce elevates it to an even more special dish. It’s truly delicious, so be sure to try making it!
