Napa Cabbage and Shrimp Buckwheat Pancake
This Chuseok, add a special touch with our savory Buckwheat Pancake featuring Napa Cabbage and Shrimp!
A delightful savory pancake made with plenty of sweet napa cabbage and plump, fresh shrimp. Perfect for making during the Chuseok holiday for everyone to enjoy.
Ingredients- 400g Young Napa Cabbage (Albaegi)
- 270g Shrimp
- 50g Green Onion
- 110g Buckwheat Flour for Pancakes
- 50g Starch Flour
- 220ml Water
- Cooking Oil, as needed
Seasoning Sauce- 1.5 Tbsp Fish Sauce (Kanari Aekjeot)
- 1 Tbsp Soy Sauce (Jin Ganjang)
- 1 Tbsp Plum Extract (Maesil Cheong)
- 1 tsp Sesame Seeds
- 1 tsp Minced Scallion
- 1.5 Tbsp Fish Sauce (Kanari Aekjeot)
- 1 Tbsp Soy Sauce (Jin Ganjang)
- 1 Tbsp Plum Extract (Maesil Cheong)
- 1 tsp Sesame Seeds
- 1 tsp Minced Scallion
Cooking Instructions
Step 1
Here are all the ingredients ready to make the savory Napa Cabbage and Shrimp Buckwheat Pancake. Fresh ingredients are the start to a delicious dish!
Step 2
Thaw the frozen shrimp either at room temperature or by soaking them in cold water. Once thawed, peel and rinse the shrimp thoroughly. The Argentinian red shrimp I used were already deveined and had their heads removed, making them convenient to prepare. If you’re using unpeeled shrimp, use a toothpick to pierce the second and third segments along the shrimp’s back and remove the dark vein. This step helps reduce any slight bitterness from the shrimp.
Step 3
Wash the young napa cabbage well and chop it into pieces about 1.5 cm wide. Cut the shrimp into bite-sized pieces, about 1 cm. Finely chop the red chili pepper for color and slice the green onion diagonally. Cutting all ingredients into uniform sizes ensures even cooking, leading to a more delicious pancake.
Step 4
In a large bowl, combine 110g of buckwheat flour for pancakes and 50g of starch flour. Gradually pour in 220ml of water and mix well with a whisk or spatula to form a smooth batter. Add 1.5 tablespoons of Kanari Aekjeot (fish sauce) for a savory depth of flavor. Adding a bit of starch flour will give the pancake a crispier yet chewy texture, enhancing its overall appeal.
Step 5
Add the prepared napa cabbage, green onion, and shrimp to the batter. Mix everything gently until all the ingredients are well coated with the batter. This forms the delicious pancake mixture.
Step 6
Heat about 3 tablespoons of cooking oil in a non-stick frying pan over medium-low heat until warm. Ladle spoonfuls of the batter onto the hot pan and top with the chopped red chili pepper for garnish. Once the surface of the batter looks set and slightly dry, carefully flip the pancake using a spatula. Gently press down with the spatula after flipping to ensure even cooking and a pleasant texture. Add a little more oil if needed.
Step 7
Continue to cook over medium-low heat, adding enough oil, until both sides of the pancake are golden brown and cooked through. Be mindful of the heat to prevent burning.
Step 8
Place the cooked pancakes on a plate lined with paper towels to absorb any excess oil. This step helps to achieve a cleaner and more enjoyable eating experience.
Step 9
Serve with a simple dipping sauce made by mixing 1 tablespoon of soy sauce and 1 tablespoon of plum extract, then adding minced scallions and sesame seeds. The combination of the savory buckwheat pancake, sweet napa cabbage, and plump shrimp is truly delightful. Enjoy your delicious meal!
