Cabbage Pancakes
Ingredients
- 10 napa cabbage leaves
- 1/4 cup plain flour
- 1/4 cup Korean frying mix (tempura) -Tuigim garu-*
- 1 cup water
- 2 tsp Korean soup soy sauce (gukganjang)
- 1/2 tsp sesame oil
- 1/2 cup flour for coating
- some canola or grape seed oil for frying
For the dipping Sauce:
- 3 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp water
- 1 green onion minced
- 1/2 fresh chili minced
* Tuigim garu: 1 cup cake flour + 1/4 tsp baking powder + 1/4 tsp onion powder + pinch salt
Instructions
- Flatten the cabbage leaves with back of you knife by tapping on the white stem part. Set aside.
- In a shallow bowl (such as a pie dish), mix flours, water, soy sauce and sesame oil. Whisk well. The batter will be as thin as crepe batter.
- Heat non stick skillet over medium heat, add 1 Tbsp of oil.
- Coat each cabbage leaves with flour and drench with batter mix drizzling out the extra in the bowl. Place the battered leaf on the skillet and fry for 3-5 minutes. Do not move it around. It will sear the surface nicely golden and crispy. Flip to the other side and continue to cook for another 3 minutes or so. Serve warm with dipping sauce.