Korean Napa Cabbage Pancake
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
The ingredient list is short enough to make this a handy way to use up brined cabbage left over at kimchi-making time.
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Each leaf gets a thin batter, just enough that the veins still show through, and the thick stem ends are pounded flat with the back of a knife. Cooked napa cabbage tastes noticeably sweeter than raw.
Ingredients
Instructions
- 1
Wash 8 napa cabbage leaves, then dry them very well so the batter can cling.
Pound the thick stem ends with the back of a knife until flatter, helping each leaf lie evenly in the pan.
- 2
Mix 0.8 cup Korean pancake mix, 0.7 cup water, and 0.3 teaspoon salt.
Stir until the batter runs thinly from a spoon, because a heavy coating hides the cabbage flavor and turns tough.
- 3
Dip the cabbage leaves into the batter one at a time, coating both sides lightly.
Shake off any thick patches so the veins of the leaf still show through and the finished pancake stays crisp.
- 4
Add 2 tablespoons cooking oil to a pan and preheat over medium heat.
When the edges of a test drop sizzle gently, lay the coated cabbage flat in the pan without overlapping the leaves.
- 5
Cook the first side for 2 to 3 minutes without moving it.
Flip only after the batter has set and the underside is golden, since turning too early can tear the leaf and loosen the coating.
- 6
Cook the second side over medium heat until golden and crisp.
Serve immediately with 1 tablespoon soy sauce while the pancake is still crisp.
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