Crispy Spring Cabbage Pancakes (Bomdongjeon)
Easy and Delicious Spring Cabbage Pancake Recipe
Spring cabbage (Bomdong), harvested in late winter and early spring, is wonderfully tender and sweet! While delicious in salads, it transforms into a delightful savory pancake (jeon) that’s both savory and sweet. Its inherent sweetness makes it a versatile ingredient. Today, we’ll share a simple Bomdongjeon recipe, perfect for beginners, and reveal the secret to achieving that irresistible crispiness.
Main Ingredients- 20 small spring cabbage leaves
- 3 Tbsp pancake mix
- Cooking oil, as needed
Crispy Pancake Batter- 3 Tbsp pancake mix
- 1 Tbsp starch (potato or cornstarch)
- 4 Tbsp cold water
- 1 egg
- 1 Tbsp fish sauce (or soy sauce for umami)
- 2-3 ice cubes
Simple Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp plum extract
- 1/2 Tbsp water
- 3 Tbsp pancake mix
- 1 Tbsp starch (potato or cornstarch)
- 4 Tbsp cold water
- 1 egg
- 1 Tbsp fish sauce (or soy sauce for umami)
- 2-3 ice cubes
Simple Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp plum extract
- 1/2 Tbsp water
Cooking Instructions
Step 1
Select the small, tender leaves of your spring cabbage. Rinse them thoroughly under cold running water to remove any dirt or debris. Pat them dry gently with paper towels or let them drain in a colander. (Larger leaves can be used for a fresh salad.)
Step 2
Place the dried spring cabbage leaves into a plastic bag. Add 3 tablespoons of pancake mix. Seal the bag and shake it well, ensuring each leaf is lightly coated with the dry mix. This method prevents flour from scattering and ensures an even coating. (A little kitchen hack for a cleaner process!)
Step 3
Prepare the batter for your crispy pancakes. In a bowl, combine 3 tablespoons of pancake mix, 1 tablespoon of starch, 4 tablespoons of cold water, 1 egg, and 1 tablespoon of fish sauce (or soy sauce for a savory depth). Whisk everything together until smooth and well combined, without any lumps.
Step 4
For an extra crispy pancake, add 2-3 ice cubes to the batter. The cold temperature helps create a crisper texture, especially useful on warmer days. Whisk everything together – your delicious Bomdongjeon batter is almost ready!
Step 5
Heat a non-stick pan over medium heat and add a generous swirl of cooking oil. Dip the flour-coated spring cabbage leaves into the batter, coating them lightly on both sides. Place the coated leaves onto the hot pan. Aim for a thin layer of batter so the delicate flavor of the spring cabbage shines through. (This technique is also great for other vegetable pancakes like mugwort or shepherd’s purse pancakes, highlighting the fresh vegetable taste.)
Step 6
Once the edges of the pancakes turn golden brown and crispy, carefully flip them using a spatula. Gently press down on the pancakes to ensure even cooking and crispiness on both sides. The aromatic and sweet scent of cooking spring cabbage will fill your kitchen, making you feel like spring has truly arrived.
Step 7
While the pancakes cook, prepare a simple and refreshing dipping sauce. In a small bowl, mix 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of plum extract, and 1/2 tablespoon of water. We’ve omitted chili flakes and chopped scallions to let the unique flavor of the spring cabbage be the star. Serve the warm, crispy Bomdongjeon with this light sauce and enjoy!
