Crispy Napa Cabbage Pancakes and Refreshing Jellyfish Salad
Making Napa Cabbage Pancakes and Jellyfish Salad on a Snowy Day
The snowstorm warning was spot on – it started snowing heavily right on time this afternoon! On such a snowy day, the craving for something sizzling and delicious led me to make crispy Napa cabbage pancakes. And to balance the richness, I whipped up a tangy and sweet jellyfish salad with a zesty kick. Perfect companions for a winter wonderland day!
Napa Cabbage Pancake Ingredients- 12 leaves Napa cabbage
- 15 Tbsp all-purpose flour
- 15 Tbsp cold water
- 1.5 tsp salt
Jellyfish Soaking Liquid- 3 parts vinegar to 3 parts sugar ratio
- A pinch of minced garlic (optional, to remove any fishy smell)
Jellyfish Salad Ingredients- 2 sheets jellyfish (head part recommended for texture)
- 1/2 cucumber
- 1/4 onion
- 1/4 green bell pepper
- 1/4 carrot
- 1/4 lemon
- 2-3 imitation crab sticks
- 1 Tbsp water
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 2 Tbsp minced garlic
- 1/5 tsp salt
- 1/3 to 1/2 tsp mustard powder (adjust for desired pungency)
- 1 Tbsp sesame oil
- 3 parts vinegar to 3 parts sugar ratio
- A pinch of minced garlic (optional, to remove any fishy smell)
Jellyfish Salad Ingredients- 2 sheets jellyfish (head part recommended for texture)
- 1/2 cucumber
- 1/4 onion
- 1/4 green bell pepper
- 1/4 carrot
- 1/4 lemon
- 2-3 imitation crab sticks
- 1 Tbsp water
- 1 Tbsp sugar
- 1 Tbsp vinegar
- 2 Tbsp minced garlic
- 1/5 tsp salt
- 1/3 to 1/2 tsp mustard powder (adjust for desired pungency)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Select the inner leaves of the Napa cabbage, wash them thoroughly under running water, and gently pat them dry.
Step 2
Sprinkle the leaves lightly with 1.5 tsp of salt, allowing them to soften slightly for about 5 minutes. This helps to tenderize the cabbage. Be careful not to let it sit too long, as it might release too much water.
Step 3
In a bowl, whisk together 15 Tbsp of all-purpose flour and 15 Tbsp of cold water until you have a smooth batter. Add 1/2 tsp of salt and mix well. The batter should be thick enough to coat the back of a spoon.
Step 4
Once the cabbage has softened, gently squeeze out any excess moisture. Then, using a spoon, generously coat each Napa cabbage leaf with the prepared batter, ensuring an even layer.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is shimmering, carefully place the battered cabbage leaves into the pan. Listen to that delightful sizzle – the aroma of frying oil on a snowy day is simply irresistible!
Step 6
When the thick stems of the cabbage start to turn translucent, it’s a sign they are cooking nicely. Carefully flip the pancakes to the other side.
Step 7
Add a little more oil if needed and continue to fry until both sides are golden brown and crispy, while the inside remains tender and moist. This method creates a wonderfully textured pancake.
Step 8
Transfer the hot, crispy Napa cabbage pancakes to a serving plate. Prepare a simple dipping sauce of soy sauce and vinegar to serve alongside.
Step 9
Dipping Sauce Ratio: Mix 1 part soy sauce, 1 part sugar, and 4 parts water. Adjust the amount of vinegar to your preference. (e.g., 1 Tbsp soy sauce, 1 Tbsp sugar, 4 Tbsp water, 1-2 Tbsp vinegar)
Step 10
For the jellyfish salad, I recommend using the ‘head’ part of the jellyfish for a delightful ‘chewy’ texture. Rinse the jellyfish sheets (about 2 pieces) under cold water to remove any excess salt. Rinse them a couple more times in fresh cold water to ensure all saltiness is gone.
Step 11
Roll up the jellyfish sheets tightly before slicing.
Step 12
Slice the rolled jellyfish into strips about 0.5 cm thick. Slicing them too thinly can affect the final texture.
Step 13
Bring a pot of water to a boil. Just as small bubbles start to form at the bottom (before a full rolling boil), turn off the heat.
Step 14
Immediately add the sliced jellyfish to the hot water and stir gently with chopsticks for a very brief moment to blanch it. Overcooking will make it tough, so be quick!
Step 15
Drain the blanched jellyfish and rinse it thoroughly under cold running water to cool it down and stop the cooking process. Drain well.
Step 16
In a bowl, combine the blanched jellyfish with the soaking liquid ingredients: a 3:3 ratio of vinegar to sugar, and a pinch of minced garlic to help neutralize any fishy odors. Mix well and refrigerate for at least 3 hours. The jellyfish will transform from opaque to beautifully translucent and perfectly chewy.
Step 17
Thinly julienne the cucumber, onion, green bell pepper, and carrot. Also, slice the lemon very thinly. Feel free to adjust the types and quantities of vegetables to your liking.
Step 18
Shred the imitation crab sticks into bite-sized pieces. You can add other seafood like shrimp if you wish.
Step 19
Now, let’s prepare the key dressing for our jellyfish salad. For the best flavor balance, using measuring spoons or cups is highly recommended.
Step 20
Jellyfish Salad Dressing: Combine 1 Tbsp water, 1 Tbsp sugar, 1 Tbsp vinegar, 2 Tbsp minced garlic, 1/5 tsp salt, 1/3 to 1/2 tsp mustard powder (use more for a stronger kick), and 1 Tbsp sesame oil. Whisk everything together until well combined. (This recipe is inspired by Chef Lee Hye-jung’s method, which I find delicious!)
Step 21
In a large bowl, combine the julienned vegetables, shredded imitation crab sticks, and the soaked jellyfish.
Step 22
Pour the prepared jellyfish salad dressing over the ingredients.
Step 23
Gently toss everything together with your hands until well combined. Your refreshing and zesty jellyfish salad is now ready!
Step 24
Serve the completed jellyfish salad attractively on a plate. You can create a nice mound, reminiscent of the jellyfish salads served at Korean Chinese restaurants, evoking fond memories.
Step 25
The Napa cabbage pancakes are best enjoyed hot off the pan! I couldn’t resist tasting one while cooking, and it was absolutely delicious – it made me excited for the finished dish.
Step 26
Pairing the hot, crispy cabbage pancakes with the tangy, sweet, and zesty jellyfish salad creates a truly fantastic combination. The salad cuts through any richness and perfectly awakens the palate!
Step 27
The delightful ‘chewy’ texture of the jellyfish salad makes it a consistently delicious and satisfying dish, no matter when you eat it.
