Seaweed and Napa Cabbage Pancake: A Winter Delicacy Filled with the Aroma of the Sea
Winter Special: Seaweed and Napa Cabbage Pancake – A Harmony of Deep Sea Aroma and Crispiness
We’ve elevated the simple napa cabbage pancake by adding fragrant and unique seaweed, transforming it into a special winter delicacy. The crisp texture of the napa cabbage, the tenderness of the seaweed, and the savory pancake create a wonderful harmony. Be sure to try making this!
Main Ingredients
- Napa cabbage (inner leaves preferred) ~12 leaves
- Dried seaweed (Gim) 1 packet (approx. 10-15g)
- Pancake mix 1 cup (approx. 100g)
- Water 1 cup (approx. 200ml)
- Cooking oil, as needed
Dipping Sauce
- Soy sauce 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds, a pinch
- Soy sauce 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds, a pinch
Cooking Instructions
Step 1
Select about 12 inner leaves from the napa cabbage. Wash them thoroughly and pat them dry with paper towels to remove excess moisture. This step is crucial for a crispier pancake.
Step 2
In a bowl, place the dried seaweed and add about 1/2 cup of cold water. Gently loosen the seaweed with chopsticks until it’s well dispersed and there are no large clumps. It should have a smooth, spreadable consistency.
Step 3
To the loosened seaweed, add 1 cup of pancake mix and 1/2 cup of water. Mix with chopsticks to create the batter. Ensure there are no lumps. Adjust the consistency by adding a little more pancake mix if it’s too thin, or a touch more water if it’s too thick.
Step 4
For the napa cabbage leaves, use a knife to thinly slice the thicker, bulbous part of the leaves, or gently tap it with the back of the knife to flatten it slightly. This helps the cabbage cook evenly and improves the texture.
Step 5
Dip the flattened napa cabbage leaves into the seaweed batter, ensuring both sides are coated thoroughly. Make sure the batter gets between the layers of the cabbage.
Step 6
Heat a pan over medium heat with a generous amount of cooking oil. It’s important to wait until the oil is hot before adding the cabbage. Carefully place the battered cabbage leaves into the hot oil.
Step 7
Pan-fry the pancakes, flipping them occasionally, until they are golden brown and crispy on both sides. The white and green parts of the cabbage should be cooked through.
Step 8
In a small bowl, mix 1 Tbsp soy sauce, 1 Tbsp sesame oil, and a pinch of toasted sesame seeds to make the dipping sauce. Dipping the crispy seaweed napa cabbage pancakes into this sauce will enhance their flavor and make them even more delicious!
