Spring Cabbage and Curry Pancake: A Delicacy Bursting with Fragrant Spring Flavors
Spring Cabbage and Curry Pancake
Spring cabbage (Bomdong) is distinct from round cabbages; its leaves spread outwards rather than forming a tight head. While its leaves are thicker than regular cabbage, they are tender, nutty, and high in moisture, making it an excellent choice to stimulate the appetite in spring. On languid spring days, when the early spring fatigue (Chungon증) sets in, enjoying fresh spring cabbage as wraps or as a crisp side salad (Geotjeori) is a delightful way to awaken your palate with its sweet and savory taste. Notably, spring cabbage is rich in amino acids, unlike many other vegetables, and is packed with Vitamin C and calcium. Its abundance of dietary fiber also makes it beneficial for combating constipation and aiding in weight management. Furthermore, it’s a healthful ingredient that helps prevent anemia and atherosclerosis. When selecting spring cabbage, look for leaves that are not wilted, are tender, and have a yellowish hue inside. After purchase, store it in a plastic bag in the refrigerator’s vegetable crisper to maintain its freshness. Today, inspired by a neighbor’s recipe, I’m making a ‘Spring Cabbage and Curry Pancake,’ enhanced with the aromatic essence of curry. The exotic notes of curry combined with the freshness of spring cabbage create a uniquely delightful flavor experience. Shall we cook together?
Pancake Ingredients- 100g Salted Spring Cabbage (well-drained)
- 1 Red Chili Pepper (seeds removed, thinly sliced diagonally)
- 1 Green Chili Pepper (seeds removed, thinly sliced diagonally)
- 1 cup All-purpose Flour for Pancake Mix
- 2 Tbsp Curry Powder
- 1 cup Water (approx. 200ml)
- 6 Tbsp All-purpose Flour (for coating)
- 1/2 cup Canola Oil (approx. 100ml, use generously)
Dipping Sauce- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- 1 Tbsp Vinegar
- A pinch of Toasted Sesame Seeds
- A pinch of Red Pepper Flakes (optional)
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- 1 Tbsp Vinegar
- A pinch of Toasted Sesame Seeds
- A pinch of Red Pepper Flakes (optional)
Cooking Instructions
Step 1
We’re using about half a head of spring cabbage, approximately 100g, rather than the whole head. Please select fresh spring cabbage for this recipe.
Step 2
Gently separate the leaves of the prepared spring cabbage. Sprinkle with 1 tablespoon of coarse salt and 3 tablespoons of water, mix well, and let it salt for about 30 minutes. The cabbage is properly salted when its leaves wilt and become pliable. This step helps remove any bitterness and enhances the crisp texture.
Step 3
Rinse the salted spring cabbage thoroughly under cold running water about three to four times. After rinsing, drain the water thoroughly using a colander. Placing the cabbage upside down in the colander will help remove excess moisture more effectively.
Step 4
Thinly slice the red and green chili peppers diagonally. To remove the seeds, first, cut the chili peppers in half lengthwise, then diagonally. Fill a bowl with cold water, add the sliced chilies, and the seeds will naturally float to the surface, making them easy to remove. Gently pat the deseeded chilies dry.
Step 5
Now, let’s make the pancake batter. In a bowl, combine 1 cup of pancake flour with 2 tablespoons of curry powder. Gradually add 1 cup (approx. 200ml) of water. The ratio of flour to water is 1:1, so the batter might seem a bit thin at first. However, once you coat the drained spring cabbage with flour before dipping it in the batter, the consistency will become just right.
Step 6
It’s best to whisk the batter thoroughly with a whisk until smooth and free of lumps. This ensures a cleaner texture when the pancake is cooked.
Step 7
Spread 6 tablespoons of all-purpose flour onto a large plate or tray. Take the drained spring cabbage leaves and coat them evenly on both sides with the flour. This initial flour coating helps the batter adhere better to the cabbage, resulting in a more satisfying texture.
Step 8
Here’s how the flour-coated spring cabbage looks. Ensure an even layer of white flour on both sides before proceeding to the next step.
Step 9
Preheat a pan over medium heat, then add a generous amount of canola oil. Place the prepared spring cabbage onto the hot pan and fry until golden brown on both sides. Once the first side of the cabbage starts to cook, arrange the sliced red and green chilies attractively on top.
Step 10
Frying two pancakes at a time can speed up the cooking process. If the oil seems insufficient during cooking, add more oil as needed to prevent the pancakes from burning and ensure they become crispy.
Step 11
Here’s the beautifully cooked Spring Cabbage and Curry Pancake. The vibrant green of the fresh spring cabbage and the warm yellow of the curry create a visually appealing dish.
Step 12
The Spring Cabbage and Curry Pancake is ready! Since the spring cabbage leaves were not very large, I chose to leave them whole for a natural presentation, which adds a rustic charm. The curry powder provides a subtle seasoning, so it’s delicious even without a dipping sauce. However, if you prefer, you can serve it with a simple soy-vinegar dipping sauce. I fried several leaves together, but I found that separating them and folding each leaf before eating was even more delightful than slicing it neatly with a knife – a truly unique experience! The combination of the crispy batter and the savory spring cabbage is simply superb. I highly recommend you try this wonderful Spring Cabbage and Curry Pancake!
