| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 158 | 6g | 1g | 24g |
| sugars | fibre | protein | salt |
| 3g | 2g | 5g | 0.42g |
Having grown up in sunny California, freshness plays a huge role in the meals I create, but my heart ultimately belongs to the flavor-rich dishes inspired by my Gujarati roots. If there’s one recipe that marries both cuisines perfectly, it’s the Korean Napa Cabbage Pancakes. These light, crisp, yet incredibly savory pancakes, known also as Jeon in Korean cuisine, are not just delicious but packed with nutritious ingredients that benefit your health.
Health Beneath the Crispness
Each ingredient in this recipe brings something special to the table. The Napa cabbage, a cruciferous vegetable that’s a staple of both Korean and Californian diets, contains beneficial compounds such as phenolic flavonoids and antioxidants. It’s rich in Vitamin C and K, promoting a healthy immune and clotting system. The scallions and red bell peppers further add to the vitamins and antioxidant count. Lastly, the pear, a slightly unconventional ingredient, adds not just a surprising hint of sweetness but also a good dose of dietary fiber.
A Blend of Cultures and Flavors
Adapting Korean Napa Cabbage Pancakes to Indian-American fusion cuisine was surprisingly natural. With a slight sprinkle of Korean chili pepper flakes (or red chili powder as we’d call it in Gujarati cuisine) and a simple-to-make dipping sauce, the pancakes become a symphony of hot, sweet, and tangy flavors – much like many Gujarati dishes. Plus, the use of vegetables and spices in this recipe echoes the principles of Ayurveda, India’s ancient medicinal science, enhancing not just the taste but the overall health benefits as well. Here are some other Ayurvedic recipes you may find intriguing.
While the Korean Napa Cabbage Pancakes are a wonderful dish on their own, they also pair well with a variety of other meals. Try them with some classic Gujarati Batata Saak (Potato Curry) or a refreshing Korean Grilled Pork Belly for a complete meal.
Seasoned with flavors both from my kitchen in California and my family’s in Gujarat, the Korean Napa Cabbage Pancakes are more than just a recipe for me. They’re a creation that pays homage to the culinary diversity I’m privileged to experience – a mouthwatering blend of cultures in every bite.
What You’ll Need
- 2 cups of chopped Napa cabbage
- 1 cup of all-purpose flour
- 3/4 cup of water
- 1 egg
- 1/2 cup of chopped scallions
- 1/2 cup of diced red bell pepper
- 1/2 cup of chopped ripe pear
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1/2 teaspoon of ground black pepper
- 2 tablespoons of Korean chili pepper flakes (optional)
- For Dipping Sauce:
- 2 tablespoons of soy sauce
- 1 tablespoon of vinegar
- 1 teaspoon of sesame oil
- 1/2 teaspoon of sugar
- 1/2 teaspoon of Korean chili pepper flakes (optional)
- 1 crushed garlic clove
- Chopped scallions (for garnish)
- Sesame seeds (for garnish)
Method
Step One
Start by preparing your ingredients. Chop the Napa cabbage, scallions, red bell pepper, and ripe pear. Set them aside for later.
Step Two
In a large mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of sugar, and 1/2 teaspoon of ground black pepper. If you want to add some spice, you can also add 2 tablespoons of Korean chili pepper flakes at this point, but this is optional.
Step Three
Gradually add 3/4 cup of water to the mixture in the mixing bowl, stirring it continuously to avoid any lumps in the batter. Once the batter is smooth, add one egg and mix it in thoroughly.
Step Four
Add your chopped Napa cabbage, scallions, red bell pepper, and ripe pear to the batter.The vegetable pieces should be evenly coated with the batter.
Step Five
Now it’s time to cook the pancakes. Heat 2 tablespoons of vegetable oil in a non-stick pan over medium heat. Then, scoop a portion of the pancake batter onto the pan and spread it out into a round shape.
Step Six
Cook the pancake until the bottom becomes golden brown, and then flip it over to cook the other side. Repeat this process until all of the batter is used.
Step Seven
While the pancakes are cooling, prepare the dipping sauce. Mix together 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 teaspoon of sesame oil, 1/2 teaspoon of sugar, and 1/2 teaspoon of Korean chili pepper flakes (if you want some added spice). Then, add 1 crushed garlic clove and stir it in well.
Step Eight
Sprinkle your pancakes with some chopped scallions and sesame seeds for garnish if you prefer. Serve your Korean Napa Cabbage Pancakes with the dipping sauce on the side. Enjoy!
