Spicy Korean Spring Cabbage Pancake (Bomdong Jeon with Cheongyang Pepper)
A Spring Cabbage Pancake Elegantly Dressed with Spicy Cheongyang Peppers
This spring cabbage pancake was inspired by a special request from my mother-in-law, originally from Jinju, Gyeongsang Province. To make a delightful snack for me returning home late from work on a Saturday, I used a head of spring cabbage from the fridge and some spicy Cheongyang peppers. The fresh crunch of spring cabbage combined with the invigorating spice creates a wonderful treat that everyone in the family will enjoy.
Pancake Batter Ingredients- Spring Cabbage (Bomdong): 12 leaves (approx. 400g)
- Cheongyang Peppers: 5
- Egg: 1
- Pancake Mix (Buchim Garu): 200g
- Corn Starch (or Potato Starch): 30g
- Salt: a pinch
Spicy Dipping Sauce Ingredients- Soy Sauce: 100ml
- Red Pepper Powder (Gochugaru): 30g
- Toasted Sesame Seeds: 15g
- Vinegar: 30ml
- Sesame Oil: 15ml
- Soy Sauce: 100ml
- Red Pepper Powder (Gochugaru): 30g
- Toasted Sesame Seeds: 15g
- Vinegar: 30ml
- Sesame Oil: 15ml
Cooking Instructions
Step 1
Carefully select the fresh spring cabbage, removing any damaged outer leaves. Wash the large, vibrant leaves thoroughly under running water and prepare them. Gently pat them dry.
Step 2
Prepare the Cheongyang peppers by removing the stems. You can leave the seeds in for extra heat. Place the 5 Cheongyang peppers (with seeds), 1 egg, and 20ml of water into a blender. Blend until smooth. You’ll notice a wonderfully spicy aroma filling the air.
Step 3
In a bowl, combine the blended mixture with 200g of pancake mix, 30g of starch, and a pinch of salt. Mix well to create a thick batter that will coat the spring cabbage evenly. Ensure there are no lumps for a smooth texture.
Step 4
Coat each prepared spring cabbage leaf generously with the batter on both sides. Heat a frying pan over medium heat with a moderate amount of cooking oil. Pan-fry the coated cabbage leaves until golden brown and crispy on both sides. The slightly crispy edges are especially delightful.
Step 5
While the pancakes are cooking, prepare the dipping sauce by whisking together 100ml soy sauce, 30g red pepper powder, 15g toasted sesame seeds, 30ml vinegar, and 15ml sesame oil. Arrange the beautifully cooked spring cabbage pancakes on a plate and serve immediately with the flavorful dipping sauce.
