Korean Shepherd's Purse & Napa Pancake
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Shepherd's purse, an early-spring wild green, is added roots and all, bringing a faint bitterness that the salted, softened napa cabbage balances with sweetness.
Read more
The greens need only a thin coat of batter, and heavy mixing crushes the tender leaves before they reach the pan.
Ingredients
Instructions
- 1
Scrub the roots of shepherd's purse (120 g) with a soft brush to remove soil.
Do not discard the roots; cut everything into 4 cm lengths.
- 2
Slice napa cabbage (220 g) into 1 cm wide strips and place in a bowl.
Sprinkle with a pinch of salt and rest 5 minutes until wilted. Lightly squeeze out the released water.
- 3
Whisk pancake mix (150 g), rice flour (30 g), egg (1), cold water (170 ml), and soup soy sauce (1 tsp) until smooth.
Rice flour adds extra crispness to the edges.
- 4
Add squeezed shepherd's purse and cabbage to the batter and fold lightly with a spatula.
Thin coating is enough; over-mixing crushes the greens.
- 5
Heat oil (3 tbsp) in a pan over medium heat and spread the batter wide.
Cook for 3 minutes until the edges dry out and turn golden, then flip.
- 6
Cook the other side 3 more minutes.
Test the center with a chopstick; no raw batter should cling to it when done. Transfer to a board and cut to serve.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Pan-fried Radish Pancakes
Korean pancake mix, rice flour
Royal Korean Hot Pot (Court-Style Beef & Tofu Banquet)
napa cabbage, egg
Korean Water Parsley Pancake
Korean pancake mix, egg