Kim Dae-seok's Napa Cabbage Pancake
Pound the napa cabbage stems with the back of a knife to flatten them evenly, then coat them lightly in a thin batter to preserve the vegetable's natural sweetness and crisp texture—this is the classic napa cabbage pancake.
Ingredients needed 2 servings
Recipe
Cooking tips
- Pounding the cabbage stems with the back of a knife breaks down the fibers so the cabbage doesn’t wilt and sticks firmly to the pan, resulting in even crispiness.
- Applying a very thin first layer of flour or panko to the cabbage surface is essential—without it, the batter will slide off instead of adhering.
- When placing the cabbage on the pan, always position the concave side (back) upward so the curved shape flattens out naturally, making it easier to cook evenly and beautifully.
Recommended for
- Those who want to enjoy leftover sweet, firm cabbage from kimchi-making in a delicious way.
- People looking for a crispy, oily snack on rainy days or late at night.
- Those who prefer a light batter that doesn't mask the cabbage’s natural crunch and sweetness.
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