Napa Cabbage Pancake (Gyeongsan-do Style)
Savory and Sweet Napa Cabbage Pancake from Gyeongsan-do
This is a traditional Napa Cabbage Pancake enjoyed in the Gyeongsan-do region of Korea, often served during ancestral rites (Jesa) or as a regular savory snack. The natural sweetness of the cabbage combined with the crispy, savory batter makes it a delightful dish for all ages. Make it easily at home with simple ingredients!
Main Ingredients- 7 Napa cabbage leaves (small size) or 7 inner leaves of young cabbage
- 1 cup pancake mix (buchim garu)
- 1 cup water
Seasoning & Oil- 2 Tbsp canola oil or cooking oil
- 2 Tbsp canola oil or cooking oil
Cooking Instructions
Step 1
Prepare 7 tender Napa cabbage leaves. If using young cabbage (albapchyu), it will be extra soft and sweet. For regular Napa cabbage, if the stems are thick, you can thinly slice them or cut the leaves in half lengthwise to help them cook more evenly.
Step 2
In a bowl, combine 1 cup of pancake mix with 1 cup of water. Whisk until smooth to create a batter with a 1:1 ratio. The batter should be pourable, not too thick or too thin. Adjust the water or pancake mix as needed for your desired consistency.
Step 3
Heat a non-stick pan over medium heat and add 2 tablespoons of canola oil. Once the pan is hot, dip each cabbage leaf into the batter, ensuring it’s evenly coated, and place it onto the hot pan. Aim for a thin coating of batter for a crispier result.
Step 4
Once the bottom side is golden brown and crisp, carefully flip the pancake. Cook the other side until it’s also a beautiful golden brown. Continue cooking until the cabbage is tender and the edges are delightfully crispy. Your delicious Napa Cabbage Pancake is ready!
