Baechu-jeon (Crispy Napa Cabbage Pancake)
A simple Korean pancake made by dipping napa cabbage leaves in a light batter and pan-frying them until crisp. Served with a tangy vinegar-soy dipping sauce, it makes a great side dish or drinking snack.
Servings2 servings
Cook timeUnder 30 minutes
DifficultyEasy
Ingredients
Main
- Napa cabbage leaves4 leaves
- Korean frying mix1 cup
- Water200 ml
- Cooking oilas needed
Vinegar Soy Sauce
- Soy sauce4 tbsp
- Vinegar2 tbsp
- Red pepper flakes (gochugaru)1 tbsp
- Cheongyang chili1/2
Directions
- 1
Wash the napa cabbage leaves one by one and set them aside.
- 2
In a bowl, mix 1 cup of Korean frying mix with 200ml of water into a smooth batter.
- 3
Dip each cabbage leaf into the batter, coating both sides evenly.
- 4
Heat oil in a pan and fry the cabbage pancakes on both sides until golden brown.
- 5
In a bowl, mix soy sauce, vinegar, red pepper flakes, and chopped Cheongyang chili to make the dipping sauce, and serve alongside the pancakes.
#Cabbage Jeon#Jeon (Pancake)#Korean