Napa cabbage (baechu)fresh leaves, washed and dried8 oz
vegetable stockor anchovy-kelp stock, anchovy stock, chicken broth, or water1 cup
salt½ tsp
all-purpose flour2/3 cups
egg1
vegetable oilgenerous amount for frying~3-4 tbspest.
soy saucefor dipping sauce2 tbsp
white vinegarfor dipping sauce1 tbsp
Korean red pepper flakes (gochu-garu)for dipping sauce½ tsp
sesame seedsfor dipping sauce1 tsp
green onion (scallion)chopped, for dipping sauce~2 stalksest.
Steps
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1
Select fresh, tender cabbage leaves and rinse them thoroughly. Pat dry with a cloth. Make a few slits in each leaf to flatten it for easier cooking.
2
Prepare the batter by combining vegetable stock, salt, flour, and one beaten egg in a mixing bowl. Stir until well combined and the salt is dissolved.
3
Make the dipping sauce by combining soy sauce, white vinegar, Korean red pepper flakes, sesame seeds, and chopped green onion in a small bowl. Mix well.
4
Heat a generous amount of vegetable oil in a pan over medium-high heat until hot.
5
Dip each prepared cabbage leaf into the batter, coating both sides well. Carefully place the coated leaf into the hot oil.
6
Fry the cabbage pancake until the bottom is golden brown and slightly crispy. Flip and cook the other side until it's also golden and the leaf expands. Add more oil as needed to ensure crispiness.
7
Repeat the dipping and frying process with remaining batter and cabbage leaves until all are cooked. Remove finished pancakes and place on a plate.
8
Cut or tear the cooked cabbage pancakes into manageable pieces while still hot. Serve immediately with the prepared dipping sauce on the side.
PrimedTableBETA
