Crispy and Savory Spring Cabbage Pancakes (Bomdongjeon)
How to Make Deliciously Crispy Spring Cabbage Pancakes
Discover a delightful way to enjoy the fresh flavors of spring cabbage! This recipe transforms tender spring cabbage into wonderfully crispy and savory pancakes. While the tougher outer leaves are perfect for soup and the sweet inner leaves can be used in a fresh salad (geotjeori), the most delicious middle leaves are ideal for making these delightful jeon (pancakes). Served hot off the pan and dipped in a tangy soy sauce, these Bomdongjeon are wonderfully nutty and subtly sweet. I’ll even share my simple recipe for a delicious dipping sauce!
For the Spring Cabbage Pancakes- 6-8 large leaves of Spring Cabbage (Bomdong)
- 1/2 cup Tempura Flour (Twigimgaru)
- 1/2 cup + 2 Tbsp Water
Cooking Instructions
Step 1
Select the medium-sized leaves of the spring cabbage, as they are the best for making pancakes. I used 6 smaller leaves and had a little batter left over. If you use 6 medium-sized leaves, the batter amount should be just right.
Step 2
In a bowl, combine the 1/2 cup of tempura flour with 1/2 cup plus 2 tablespoons of water. Whisk until smooth and no lumps remain. Using tempura flour will help achieve a wonderfully crispy texture.
Step 3
Thoroughly wash the prepared spring cabbage leaves. Dip each leaf into the batter, ensuring it’s coated evenly on both sides. Briefly lift the coated leaf to allow excess batter to drip off.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the oil is hot, carefully place the battered spring cabbage leaves into the pan, making sure they don’t overlap.
Step 5
If the thicker stems cause the leaves to curl up and not lie flat, gently press them down with a spatula while cooking. These pancakes cook quickly because the cabbage is thin. Cook until the top surface starts to look dry, then flip.
Step 6
Press down gently with the spatula to ensure the middle part is also cooked through. Once both sides are golden brown and beautifully colored, your delicious spring cabbage pancakes are ready!
Step 7
To make the dipping sauce, combine 3 tablespoons of soy sauce, 1/2 tablespoon of plums extract, 1/2 tablespoon of sesame oil, and a pinch of toasted sesame seeds in a small bowl. Mix well. This flavorful sauce is perfect for dipping your freshly made, warm spring cabbage pancakes.
