Savory Napa Cabbage Pancakes (Baechujeon) with Spring Onion Sauce: A Taste of Autumn!
Napa Cabbage Pancakes
Introducing the delightful Napa Cabbage Pancakes, made with the freshest autumn napa cabbage, which is at its peak flavor right now. These pancakes are wonderfully savory and tender, enhanced by the aromatic chives and a sweet and tangy spring onion dipping sauce. They make a perfect side dish or a delightful snack!
Pancake Ingredients- 10 leaves of young napa cabbage (adjust based on size)
- 1 cup all-purpose flour (approx. 120g)
- A handful of chives (approx. 30g)
- Pinch of salt (for batter)
- Generous amount of cooking oil (for frying)
Sweet & Tangy Spring Onion Sauce- A handful of fresh spring onions (approx. 20g)
- 1 Tbsp soy sauce
- Pinch of black pepper
- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp sesame oil
- A handful of fresh spring onions (approx. 20g)
- 1 Tbsp soy sauce
- Pinch of black pepper
- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Hello everyone! Today, I’m excited to share a recipe for incredibly delicious and simple Napa Cabbage Pancakes, made with the best autumn napa cabbage. The natural sweetness of the seasonal cabbage combined with the fragrance of chives creates a dish that will truly awaken your taste buds.
Step 2
Start by washing the young napa cabbage thoroughly. Make 2-3cm deep slits along the thick core of each cabbage leaf. This will help tenderize the cabbage, allow the batter to adhere better, and make it easier to tear into bite-sized pieces after cooking.
Step 3
In a bowl, combine 1 cup of flour with water, gradually adding the water to create a thick, pancake-like batter. Be careful not to make it too thin, or it won’t coat the cabbage well, and not too thick, or the pancakes will be dense. Once the batter has reached the desired consistency, finely chop the chives and mix them into the batter. You can also substitute with green onions or other herbs if you prefer. Now, dip each prepared cabbage leaf into the batter, ensuring both sides are evenly coated. Aim for a thin, consistent layer of batter on each leaf.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, carefully place the battered cabbage leaves into the pan. Pan-fry them for about 3-4 minutes per side, until golden brown and crispy. The cabbage should be tender, and the edges should be nicely browned. Keep an eye on the heat to prevent burning and add more oil if needed.
Step 5
Once cooked, transfer the savory Napa Cabbage Pancakes to a paper towel-lined plate for a moment to drain any excess oil. This extra step will ensure they stay wonderfully crispy. Your delicious, golden-brown pancakes are now ready!
Step 6
Finally, let’s prepare the delightful dipping sauce to elevate the flavor of your pancakes. In a small bowl, combine the finely chopped fresh spring onions with 1 Tbsp soy sauce, a pinch of black pepper, 1/2 Tbsp toasted sesame seeds, and 1/2 Tbsp sesame oil. Mix well. If you like a little spice, feel free to add a pinch of red pepper flakes. Serve these warm, crispy pancakes with the fresh, tangy spring onion sauce for a truly satisfying meal. The harmony between the savory pancakes and the zesty sauce is simply divine!
