Savory Napa Cabbage and Oyster Pancake: A Delicious Seasonal Treat
How to Make Napa Cabbage and Oyster Pancake with Fresh Oysters
Oysters are in season right now, and we’re enjoying a variety of oyster dishes! We made a delicious one-pan Jjamppong with oysters bought on a 1+1 deal, and this weekend, we decided to make oyster pancakes with napa cabbage. This recipe combines the delicate sweetness of napa cabbage with the briny richness of fresh oysters, creating a delightful texture and flavor. It’s perfect as a light meal, appetizer, or a fantastic accompaniment to drinks.
Ingredients for Napa Cabbage Oyster Pancake- 1 packet fresh oysters (approx. 130g)
- 8 large napa cabbage leaves (focus on smaller inner leaves)
- 1 red chili pepper
- 1 green chili pepper (adjust for spice preference)
- 5 perilla leaves (shiso)
- 5 Tbsp potato starch (for crispiness!)
- 3 Tbsp pancake mix (for easy flavoring)
- 100ml cold water (to adjust batter consistency)
Zesty Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp plum extract (maesil-cheong)
- 1 Tbsp lemon juice
- 1 Tbsp vinegar
- 1 Tbsp soy sauce
- 1 Tbsp plum extract (maesil-cheong)
- 1 Tbsp lemon juice
- 1 Tbsp vinegar
Cooking Instructions
Step 1
Select the smaller, inner leaves of the napa cabbage, which are particularly sweet. You can trim off any yellowing parts. Lightly sprinkle the cabbage leaves with salt and let them sit for about 10 minutes. This process helps to soften the cabbage slightly, making it more tender and easier to handle while retaining a pleasant crispness.
Step 2
Thinly slice the red and green chili peppers diagonally for both color and a touch of heat. Feel free to adjust the amount of green chili if you prefer it spicier. Wash the perilla leaves thoroughly and then shred them into fine strips. The fragrant aroma of perilla leaves will add another dimension to the pancake’s flavor profile.
Step 3
Let’s prepare the batter for a crispy texture. In a bowl, combine the potato starch (5 Tbsp) and pancake mix (3 Tbsp). Gradually add the cold water (100ml), whisking continuously until you achieve a smooth batter without any lumps. The ideal consistency is pourable but not too thin – like a thick cream. You may need to adjust the water amount slightly depending on the type of flour used.
Step 4
Gently rinse the fresh oysters under cold running water to clean them. Bring a pot of water to a boil and blanch the oysters for exactly 20 seconds. Be careful not to overcook, as this can make them tough. Immediately transfer the blanched oysters to a bowl of cold water to stop the cooking process. Once cooled, drain them thoroughly and pat them dry with paper towels. A little squeeze of lemon juice at this stage can help eliminate any lingering fishiness and enhance their freshness.
Step 5
Now, let’s assemble and cook the pancakes. Heat a generous amount of cooking oil in a pan over medium-low heat. Dip each napa cabbage leaf into the prepared batter, ensuring it’s evenly coated, and place it in the hot pan. Arrange a few oysters on top of the cabbage, followed by the sliced chili peppers and shredded perilla leaves. Drizzle a little more batter over the toppings to help bind everything together.
Step 6
Cook the pancakes until the underside is golden brown and crisp. Carefully flip them over and cook the other side until it’s also nicely browned and the ingredients are cooked through. Keep an eye on the heat to prevent the oysters and vegetables from burning while ensuring the pancake is thoroughly cooked.
Step 7
Once cooked, transfer the delicious Napa Cabbage and Oyster Pancakes to a serving plate. For the dipping sauce, simply mix together soy sauce (1 Tbsp), plum extract (1 Tbsp), lemon juice (1 Tbsp), and vinegar (1 Tbsp). Serve the warm pancakes immediately with the zesty dipping sauce for an unforgettable taste experience. Enjoy your homemade delicacy!
