Winter Cabbage Pancake with Buckwheat Flour
….Today, I happened to buy winter cabbage at the market. Winter cabbage is one of the cabbages that can be tasted for a short time in the middle of the season transitioning from winter to spring. We call this cabbage “bom-dong.” Grown enduring the cold winter, winter cabbage has firm stems with vibrant green leaves. The crisp texture, combined with a sweet taste, brings a rich flavor that revives the lost appetite during the cold winter. On an evening when rain is falling outside, my husband smiles slightly and expresses his desire for winter cabbage buckwheat pancakes. “If you want to eat, let’s eat…!!” While preparing a dough with buckwheat flour and cooking crispy winter cabbage pancakes with a drizzle of perilla oil, my husband eagerly waits and truly enjoys the delicious dish. It’s easy to make, and the flavorful winter cabbage pancakes are a delightful treat. Along with winter cabbage pancakes, I took out delicious radishes in winter, steamed them in a steamer, and grilled them with buckwheat flour. When I was young, my mom used to make this rustic but surprisingly sweet and tender winter radish pancakes for me sometimes. Even thinking about it now, mom’s food is just always good.
Servings: 4
Time: 30 minutes
Ingredients:
- 10 winter cabbage leaves (bom-dong), cleaned, with roots removed and leaves detached
- 300g radish, cut into 1/2-inch pieces
- 200 g + 3 tbsp buckwheat flour
- 400 ml water
- perilla oil for pan frying
- sea salt to taste
Cooking Instructions:
- Sprinkle some sea salt onto the sliced radishes.
2. Heat a steamer over medium-high heat and add 4 cups of water to it.
3. Start boiling, place the radishes onto the steamer, and let them boil for 6 -7 minutes with a lid on.
4. After 6–7 minutes, check if the radishes have softened with a knife. Place the radishes on a tray and set aside.
5. Lightly coat 3 tbsp of buckwheat flour on the winter cabbage leaves and cooked radish on the tray.
6. Mix the water and buckwheat flour well in a bowl with an egg beater.
7. Heat a pan over medium heat and add some perilla oil to it.
8. Dip the cooked radish into the batter evenly and pan-fry them until golden brown. Place them on a tray with paper towels to remove excess oil from the pancakes.
9. Dip the winter cabbage leaves into the batter evenly and pan-fry them until golden brown. Place them on a tray with paper towels to remove excess oil from the pancakes.
10. Serve it hot with soy sauce (soy sauce: vinegar = 1: 0.5).
You can also view this recipe on Instagram.
