Crispy and Sweet Napa Cabbage Pancake: A Flavorful Winter Delicacy!
Easy Homemade Napa Cabbage Pancake Recipe (with Soy Sauce Dipping Sauce)
Try making a crispy and sweet Napa cabbage pancake, a perfect winter treat! You can transform the tough outer leaves into a refreshing soup and the tender inner leaves into a savory and delicious pancake. The soft texture of lightly cooked Napa cabbage combined with the golden-brown crispiness of the exterior is exceptional. Adding spicy peppers and a flavorful soy sauce dipping sauce further enhances the taste. Made with simple ingredients, it’s suitable for holiday meals and a perfect snack when hunger strikes. Shall we start making this crisp and delicious Napa cabbage pancake together?
Napa Cabbage Pancake Ingredients- 5 large leaves of Napa cabbage
- 2 Tbsp pancake mix (buchim garu)
- 1 Tbsp tempura mix (twikim garu)
- 100ml water
- Generous amount of cooking oil
Delicious Soy Sauce Dipping Sauce- 5 Tbsp soy sauce
- 1/2 Tbsp fish sauce (or tuna extract)
- 1/2 Tbsp vinegar
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- A little bit of Cheongyang chili pepper (finely chopped)
- A little bit of red chili pepper (finely chopped)
- 5 Tbsp soy sauce
- 1/2 Tbsp fish sauce (or tuna extract)
- 1/2 Tbsp vinegar
- 1/2 Tbsp minced garlic
- 1/2 Tbsp sesame oil
- A little bit of Cheongyang chili pepper (finely chopped)
- A little bit of red chili pepper (finely chopped)
Cooking Instructions
Step 1
Wash the Napa cabbage thoroughly. Set aside the largest and toughest outer leaves to make a refreshing cabbage soup. Select about 5 tender inner leaves of appropriate size for making the pancake. The remaining inner leaves can be enjoyed as wraps with ssamjang.
Step 2
The thick stem parts of the Napa cabbage can be difficult to cook evenly due to their thickness. Make shallow cuts along the stem with a knife. Then, gently pound the stem part with the back of the knife to even out the thickness between the leaf and the stem. This will help the batter adhere evenly and make cooking easier.
Step 3
Finely chop half a Cheongyang chili pepper for a touch of spiciness and half a red chili pepper for color. Removing the seeds before chopping will result in a milder heat.
Step 4
Time to make the delicious soy sauce dipping sauce. In a bowl, combine 5 Tbsp soy sauce, 1/2 Tbsp fish sauce, 1/2 Tbsp minced garlic, 1/2 Tbsp vinegar, and 1/2 Tbsp sesame oil. Mix well. Add the pre-chopped Cheongyang and red chili peppers to create a spicy and fragrant dipping sauce. You can also add minced green onions if you like.
Step 5
We’ll make the pancake batter in a wide, flat bowl. A bowl large enough for the cabbage leaves to be fully submerged in the batter will be convenient. For an extra crispy texture, mixing pancake mix and tempura mix is highly recommended. Use a ratio of 2 Tbsp pancake mix to 1 Tbsp tempura mix. Add 100ml of water for approximately 5 cabbage leaves; this will result in a suitable batter consistency. (Tip: Adding a little cornstarch can make the pancake even crispier.)
Step 6
Gently mix the batter until no dry lumps of flour remain and there are no visible dry spots. Avoid overmixing, as this can develop gluten and make the pancake chewy.
Step 7
The batter should have a consistency that flows smoothly and naturally. If it’s too thin, it won’t coat the cabbage well, and if it’s too thick, the pancake will be deep-fried rather than pan-fried. Adjust the consistency as needed by observing how it flows.
Step 8
Dip each prepared Napa cabbage leaf into the batter, turning it to ensure it’s evenly coated on both sides. It’s important to achieve a thin, even coating of batter.
Step 9
Heat a generous amount of cooking oil in a frying pan. Once the oil is hot, carefully place the battered cabbage leaves into the pan. Overlapping the cabbage leaves slightly when placing them in the pan will help them stay together when flipping, allowing you to flip them all at once cleanly. Cook over medium heat until both sides are golden brown and crispy.
