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Napa cabbage pancake recipe, Korean vegetable pancake, vegan Korean pancake

Napa Cabbage Pancake: A Crispy Vegan Korean Vegetable Pancake

Blonde Kimchi
Prep 2 minutes
Cook 8 minutes
Total 10 minutes
Master the secret to an ultra-crispy Napa Cabbage Pancake. This 10-minute Korean vegetable pancake is a perfect Vegan Korean pancake side dish or a healthy snack.
Servings 2 people
Calories 1012

Ingredients

  • 4 leaves Napa cabbage
  • 1 cup Korean pancake mix for the batter
  • 1/2 cup Korean pancake mix for coating the cabbage
  • 1 cup Cold water
  • 10 tbsp Cooking oil
Dipping Sauce
  • 2 tbsp Soy sauce Korean Yangjo Ganjang or Jin Ganjang
  • 0.5 tbsp Vinegar
  • 1 tbsp Water
  • 1 pinch Toasted sesame seeds

Equipment

  • 1 Steel Pan Stainless steel pans provide high heat retention and even distribution, keeping the oil temperature consistent for a much crispier and more golden brown pancake.
  • 1 Metal Spatula

Method

  1. Cut the bottom part of the Napa cabbage leaves about 2cm and tap the entire back of the leaves with the back of a knife to flatten them out.
    Napa cabbage pancake recipe, Korean vegetable pancake, vegan Korean pancake recipe
  2. Mix the pancake mix and water in a 1:1 ratio to prepare the batter.
    Napa cabbage pancake recipe, Korean vegetable pancake, vegan Korean pancake recipe
  3. Coat the cabbage leaves with the dry pancake mix first, then dip them into the batter.
    Napa cabbage pancake recipe, Korean vegetable pancake, vegan Korean pancake recipe
  4. Pour a generous amount of cooking oil into the pan and place the cabbage. You must fry them on medium-high heat as if deep-frying in oil to make them crispy.
    Napa cabbage pancake recipe, Korean vegetable pancake, vegan Korean pancake recipe
  5. Cook until both sides are golden brown.
    Napa cabbage pancake recipe, Korean vegetable pancake, vegan Korean pancake recipe
  6. Mix all the dipping sauce ingredients together to make the sauce. If you like it spicy, you can slice and add 1 small spicy chili pepper.
    Napa cabbage pancake recipe, Korean vegetable pancake, vegan Korean pancake recipe
  7. Tear the Baechujeon into small pieces and dip them into the sauce to eat.
    Napa cabbage pancake recipe, Korean vegetable pancake, vegan Korean pancake recipe

Nutrition

Calories 1012kcal | Carbohydrates 79g | Protein 13g | Fat 72g | Saturated Fat 5g | Polyunsaturated Fat 21g | Monounsaturated Fat 45g | Trans Fat 0.3g | Sodium 1034mg | Potassium 280mg | Fiber 4g | Sugar 1g | Vitamin A 178IU | Vitamin C 15mg | Calcium 71mg | Iron 5mg
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