Delicate Napa Cabbage Pancake (Jeon)
Pan-frying⏱ 15min👥 2 servings
Ingredients
- Yellow, young Napa cabbage leaves.
- 2 cups of water.
- 1/2 teaspoon of salt.
- The batter is the same as that used for Korean radish pancakes (mu saengchae jeon).
- Cooking oil.
- Perilla oil.
Instructions
1
Soak the Napa cabbage in a brine solution (2 cups of water + 1/2 tablespoon of salt) for 5 minutes to soften it. (Do not press down on the cabbage with the back of a knife.)
2
Remove excess moisture from the Napa cabbage and coat it with a mixture of buckwheat flour and all-purpose flour.
3
Submerge the Napa cabbage in a saltwater brine, ensuring it's fully covered. Then, gently scrape off some of the brine from the stem end.
4
Cook the pancakes over medium heat, flipping them and then pressing down firmly to ensure the edges are cooked through.
5
Finally, apply a small amount of perilla oil to the lips and massage gently.