Crispy Napa Cabbage Pancake (Yeonbaechu Jeon)
#NapaCabbageRecipe #HowToMakeJeon #RainyDayFood #EasyPancake #UsingSaltedCabbage #GyeongsangdoStyleJeon
Introducing Gyeongsangdo-style salted Napa cabbage pancakes (Yeonbaechu Jeon), perfect for a rainy day or a light snack. This recipe uses lightly salted Napa cabbage for a delightful crunch, combined with a savory flour batter for a delicious pancake that everyone will love. It’s simple yet incredibly flavorful, making it an excellent side dish, late-night snack with makgeolli (rice wine), or even a quick treat. The savory taste of the salted cabbage and the nutty flavor of the batter create an irresistible dish. Serve with a tangy soy-vinegar dipping sauce for an extra burst of flavor!
Ingredients
- 15 leaves of baby Napa cabbage
- 1 Tbsp coarse sea salt
- 1 cup water (for salting cabbage)
- 2 cups all-purpose flour
- 1 tsp salt (for batter)
- 1 tsp sesame oil
- Cooking oil (generous amount)
Cooking Instructions
Step 1
First, wash the baby Napa cabbage leaves and pat them dry. Place the cabbage in a large bowl. Add 1 Tbsp of coarse sea salt and 1 cup of water. Mix well and let the cabbage wilt and soften for about 10-15 minutes. This process helps to achieve a crisp texture.
Step 2
Once the cabbage has softened, rinse it gently 1-2 times under running water to remove excess salt. Taste a piece; if it’s too salty, soak it in cold water for about 5 minutes to adjust the saltiness. Drain the rinsed cabbage thoroughly in a colander. Removing excess water is crucial to prevent the batter from becoming too thin.
Step 3
In a separate large bowl, combine 2 cups of all-purpose flour with 1 tsp of salt for seasoning and 1 tsp of sesame oil for a nutty aroma. Gradually add water while whisking with chopsticks or a whisk to create a batter. The batter should be thick enough to coat the cabbage but still flow – it should drip slowly. (A slightly thicker batter is fine, as the cabbage’s moisture will help loosen it.)
Step 4
Add the drained salted cabbage to the flour batter and mix gently until each leaf is well coated. Mixing all ingredients together at once is the simplest and easiest method. (Alternatively, you can coat each cabbage leaf individually with flour or pour batter over cabbage spread in the pan.)
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, carefully place the batter-coated cabbage leaves onto the pan, arranging them in a single layer without overlapping. Cooking over medium heat prevents the outside from burning before the inside is cooked.
Step 6
When the edges of the pancake start to turn golden brown, carefully flip it using a spatula. Cook the other side until it’s also golden brown and crispy. The pancake is ready when the cabbage is tender and the batter is cooked through. Fry each side for about 3-4 minutes over medium heat.
Step 7
Place the perfectly cooked golden-brown cabbage pancakes on paper towels for a moment to absorb any excess oil. These delicious cabbage pancakes are ideal as a late-night snack with makgeolli or as a satisfying side dish with rice. A tangy soy-vinegar dipping sauce enhances the flavor. Dipping Sauce: 1 Tbsp soy sauce, 2 Tbsp vinegar, a pinch of red pepper flakes, a little minced garlic. (Adjust the vinegar ratio to your preference.)
