Savory Cabbage Pancake with a Hint of Curry
Beyond the Ordinary: A Delicious Cabbage Pancake Recipe Enhanced with Curry Powder
Tired of the same old cabbage pancakes made with basic flour? This recipe elevates a simple classic by incorporating curry powder, adding a delightful spicy kick and a wonderfully complex flavor profile. Perfect for using up leftover cabbage after kimchi making season, this dish offers a unique twist that’s both comforting and exciting. The natural sweetness of the cabbage pairs beautifully with the aromatic curry and the subtle heat of chili peppers. Served with a tangy soy-vinegar dipping sauce, it’s a flavor explosion! Join me as we create this extraordinary cabbage pancake.
Ingredients
- 10 inner leaves of napa cabbage
- 1/2 cup pancake mix
- 1/2 cup tempura flour
- Cooking oil, for frying
- Perilla oil (deulgireum), for frying
- 1 Tbsp curry powder
- 2 Korean green chili peppers (cheongyang chili)
- 1 red chili pepper
- 1 cup water
Dipping Sauce
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Korean green chili pepper (optional)
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Korean green chili pepper (optional)
Cooking Instructions
Step 1
Separate the tough outer leaves of the cabbage for making soup and keep the tender, yellowish inner leaves. Wash these inner leaves thoroughly. To remove any potential pests, soak the cabbage leaves in water with 1/2 cup of vinegar for about 10 minutes. Rinse them under running water at least three times and drain them well.
Step 2
In a bowl, combine the pancake mix and tempura flour in a 1:1 ratio. Add 1 tablespoon of curry powder to this dry mix and stir well.
Step 3
Gradually add 1 cup of water to the flour mixture, whisking continuously to create a smooth batter without lumps. The batter should be pourable, like a thick syrup, not too stiff nor too runny. Finely mince the green and red chili peppers and mix them into the batter. This adds both color and a pleasant heat.
Step 4
The thick stem part of the cabbage can be tough and may release too much moisture. To tenderize it, gently pound the stem end of the cabbage leaves with the back of a knife or a meat mallet. This will make the cabbage softer and easier to cook evenly.
Step 5
Dip each prepared cabbage leaf into the batter, ensuring it’s lightly coated. Avoid applying too thick a layer of batter, as this allows the natural flavor of the cabbage to shine through and results in a crispier pancake.
Step 6
Heat a generous amount of cooking oil and a splash of perilla oil in a pan over medium heat. Place the batter-coated cabbage leaves onto the hot pan. Cook for a few minutes on each side until golden brown and crispy. Since the chilies are mixed into the batter, there’s no need for extra garnishes.
Step 7
The subtle aroma and flavor of the curry powder blend beautifully with the sweet cabbage, creating a taste that’s far more interesting than a plain pancake. The curry adds a pleasant warmth, and the natural seasoning of the cabbage and batter is often enough, without needing extra salt. The nutty fragrance of perilla oil combined with the exotic scent of curry makes this a uniquely delicious pancake.
Step 8
While plain cabbage pancakes are delicious on their own, adding a touch of curry powder to the pancake and tempura flour mix truly elevates the dish. Feel free to adjust the ratio of flours or the amount of curry to suit your personal preference for an even more customized flavor.
Step 9
Although delicious on its own, the pancake is even more flavorful when dipped in the accompanying sauce. To make the sauce, simply combine 2 tablespoons of soy sauce with 1 tablespoon of vinegar. If you like extra spice, finely chop 1 green chili pepper and add it to the sauce.
Step 10
This warm and savory cabbage pancake is a beloved snack, especially during the colder months. It’s a simple yet satisfying dish that’s sure to become a favorite in your recipe repertoire.
