I am a huge fan of Korean recipes. The ones Maangchi shows on YT. I have prepared some of them and they all came out delicious. Yesterday I watched various pancake recipes. And I found the one with Chinese cabbage or Napa cabbage.
The secret ingredient in the pancake batter is a good vegetable stock. Since I have stocked up on several jars of veg paste for stock, I am on the winner side. But granulated stock or chicken stock will do the job too. Using only water will make the pancake bland.
It is served with quick dipping sauce.
Recipe for 5 cabbage leaves- batter:
1 egg, 1/2 tsp salt, 1 cup cold veg stock, 2/3 cup flour, vegetable oil
Dippping sauce:
2 tbsp dark soy sauce, 1 tbsp white rice vinegar, 1 spring onion, 1 tsp roasted sesame seeds, Korean red pepper flakes as much as you can stand
Cut off single leaves from the Chinese cabbage. Wash and dry them and make 2 cuts in the stem to make them flat.
Put a good amount of oil in a wide pan, pull the cabbage leaves through the batter and place them in single layer in. Pour a bit more batter over the leaves. Cook on medium high heat. Flip a couple of times. When they are golden, get them out and cook the others.
Eat them with the dipping sauce.
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