Crispy Spring Cabbage Pancake (Bomdong Geotjeori Buchimgae): A Perfect Rainy Day Treat
How to Make Delicious Spring Cabbage Geotjeori Pancakes on a Rainy Day
Let’s make crispy and flavorful spring cabbage pancakes! This recipe will guide you through making delicious Bomdong Geotjeori Buchimgae that’s perfect for a rainy day. Enjoy the fresh taste of spring!
Main Ingredients- 10-15 fresh Spring Cabbage leaves (Bomdong)
- 1/2 cup pancake mix (buchim garu)
- 1/2 cup all-purpose flour
- 1 pinch of salt
- 2 fresh eggs
- 1/3 cup cold water
Cooking Instructions
Step 1
Let’s make these delightful spring cabbage pancakes, bursting with the fresh aroma of spring. They are especially comforting on a rainy day.
Step 2
First, prepare the spring cabbage. Trim off any yellow or wilted outer leaves. Cut off the tough base of the cabbage. Wash the leaves thoroughly under running water multiple times to remove any dirt or debris. After washing, it’s crucial to drain the water completely by placing the leaves in a colander. Excess water can make the pancake soggy.
Step 3
In a mixing bowl, combine 1/2 cup of pancake mix and 1/2 cup of all-purpose flour. Add a pinch of salt and mix well. Crack in 2 fresh eggs and pour in 1/3 cup of cold water. Whisk everything together with a whisk or chopsticks until you have a smooth batter with no lumps. The batter should be thick but pourable; it should flow slowly when lifted with chopsticks.
Step 4
Add the drained spring cabbage leaves to the prepared batter. Gently toss the leaves to ensure each piece is evenly coated with the batter. Be careful not to handle them too roughly, as this can break them down.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Place the batter-coated spring cabbage leaves onto the hot pan, spreading them out in a single layer. Cook until golden brown and crispy on both sides. It’s important to let them cook thoroughly until the edges are crisp and the pancake has a beautiful golden hue.
Step 6
Enjoying fresh, crunchy spring cabbage transformed into these delicious pan-fried pancakes offers a wonderful contrast to eating it raw. The exterior is wonderfully crisp, while the inside is tender. The natural sweetness of the spring cabbage combined with the savory batter creates an incredibly tasty snack or accompaniment to drinks.
