Waterless, crispy Napa cabbage pancake (Jeon).
Pan-frying⏱ 15min👥 2 servings
Ingredients
- 200g Napa cabbage.
- 1/2 bell pepper (can use any color).
- 3 eggs.
- 1/2 cup (approximately 100 ml) of all-purpose flour.
- A pinch of ginger powder.
- Use a moderate amount of cooking oil.
Instructions
1
Cut the Napa cabbage into strips that are 5-7 mm thick and of uniform size.
2
Cut the bell peppers into thin strips, similar in size to Napa cabbage leaves.
3
Fill the cheeks with finely shredded Napa cabbage and bell peppers, then sprinkle with a little ginger powder.
4
Crack in three eggs and add them to the mixture, ensuring everything is thoroughly combined *without* adding any water.
5
Add 1/2 cup of all-purpose flour and gently mix until just combined, being careful not to overmix.
6
Heat a generous amount of oil in a pan over medium heat. Once the oil is hot, carefully place the dough onto the pan and spread it to the desired thickness.
7
Cook each side for approximately 2-3 minutes, totaling about 6 minutes, until golden brown.