Colorful and Delicious Bacon Napa Cabbage Pancakes
Winter Delicacy: Making Luxurious and Tasty Napa Cabbage Pancakes with Bacon
Napa cabbage pancakes are delicious any time of year! While simply pan-frying cabbage is tasty, shredding it and frying it with bacon creates a more refined and flavorful special dish. The vibrant colors are a feast for the eyes, and when dipped in warm soy sauce, they become a superb winter snack. Easy to make, they are perfect for home parties or as a kids’ snack, boasting a visual appeal and taste suitable for guest-pleasing dishes. Enjoy these special napa cabbage pancakes with this recipe that everyone, young and old, will love!
Pancake Ingredients- 6 Napa cabbage leaves
- 2 strips of bacon
- 2 stalks of green onion
- 1 Korean green chili pepper (Cheongyang chili)
- 1 red chili pepper
- 1 cup (approx. 120g) pancake mix
- 1 egg
- 1/2 cup (approx. 100ml) water
- 2 Tbsp tuna extract (or fish sauce)
Frying Oil- 2 Tbsp perilla oil
- 2 Tbsp cooking oil
Dipping Sauce- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp chili powder
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp water
- 2 Tbsp perilla oil
- 2 Tbsp cooking oil
Dipping Sauce- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp chili powder
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp water
Cooking Instructions
Step 1
First, wash the Napa cabbage leaves, remove excess water, and then thinly shred them into about 0.5cm thick strips. Cut the bacon into 1cm pieces.
Step 2
Remove the stems from the red and green chili peppers and finely mince them. Set aside some of the minced chili for the dipping sauce and the rest for the batter to add a spicy flavor. Thinly slice half of the red chili pepper into rounds to use as a garnish on top of the pancakes.
Step 3
In a large bowl, combine the shredded Napa cabbage and chopped green onions. Add 1 cup of pancake mix and lightly mix until the ingredients begin to clump together. The cabbage will release moisture, so it’s best to mix this before adding water.
Step 4
To the cabbage mixed with pancake mix, crack in 1 fresh egg and mix well. Add 2 tablespoons of tuna extract to enhance the umami flavor and season the mixture. Mix until all ingredients are evenly combined. If you don’t have tuna extract, fish sauce can be used as a substitute.
Step 5
Add the sliced bacon and minced chili (for the batter) to the prepared mixture. Gradually add 1/2 cup of water while stirring to achieve a pancake batter consistency. Aim for a thickness where the ingredients stick together well, not too watery.
Step 6
Heat a pan over medium heat, then add a generous amount of oil, mixing perilla oil and cooking oil in a 1:1 ratio. Using perilla oil along with cooking oil will add a nutty aroma and make the pancakes much tastier than using only cooking oil.
Step 7
Once the pan is hot, ladle portions of the batter onto the pan, forming round shapes. Place the sliced red chili pepper garnish on top of the batter. Keep the heat on medium-low to ensure the pancakes cook through without burning.
Step 8
When one side is golden brown, carefully flip the pancake and cook the other side until it is also golden brown and crispy. You’ll start to smell the delicious, savory aroma of the napa cabbage pancakes.
Step 9
Arrange the well-cooked pancakes attractively on a serving plate. Serve with the prepared dipping sauce on the side.
Step 10
Your colorful and delicious bacon Napa cabbage pancakes are ready! Experience a unique charm with these pancakes, made special with shredded cabbage and bacon, perfect for enjoying a delightful winter treat. They offer a different kind of appeal compared to plain cabbage pancakes.
