Crispy and Delicious Napa Cabbage Pancakes (Baechujeon)
How to Make Delicious Baechujeon | Napa Cabbage Recipes
Baechujeon is perfect for a snack or an accompaniment to drinks. It’s delicious and easy to make!
Main Ingredients
- 3 leaves of Napa cabbage (medium size)
- 1 cup all-purpose flour or pancake mix (approx. 120g)
- 1 teaspoon salt
- 2 red chilies
- 1 green chili (like Cheongyang pepper for a spicy kick)
- Vegetable oil for frying
Dipping Sauce
- 2 tablespoons soy sauce
- 1/2 tablespoon oligosaccharide or corn syrup
- 1/2 tablespoon vinegar
- 1/2 tablespoon sesame seeds
- 2 tablespoons soy sauce
- 1/2 tablespoon oligosaccharide or corn syrup
- 1/2 tablespoon vinegar
- 1/2 tablespoon sesame seeds
Cooking Instructions
Step 1
Prepare the Napa cabbage by cutting it into bite-sized pieces, about 5-7 cm long. Finely mince the red and green chilies. For a bit of heat, you can add the Cheongyang chili; adjust the amount to your preference.
Step 2
Trim the thick, tough ribs of the cabbage leaves. Slice these thicker parts thinly with a knife, about 0.5 cm thick. This ensures the cabbage becomes tender and flavorful when cooked.
Step 3
In a bowl, combine 1 cup of flour (or pancake mix) and 1 teaspoon of salt. Gradually add about 2/3 cup (approx. 130ml) of water, mixing until you achieve a thick batter that will coat the cabbage. If it’s too thick, add water a little at a time until it’s pourable but not watery.
Step 4
Coat each piece of cabbage evenly with the batter. Heat a generous amount of vegetable oil in a frying pan over medium heat. Once the pan is hot, carefully place the battered cabbage leaves into the pan. If the cabbage pieces seem to be floating and not touching the pan, gently press them down for a moment to ensure even crisping.
Step 5
As one side of the pancake begins to turn golden brown, sprinkle the minced red and green chilies over the cooking surface. Adding the chilies on top rather than mixing them into the batter preserves their vibrant color and makes the pancake more appealing.
Step 6
Baechujeon is delicious on its own, but a simple dipping sauce elevates the flavor. In a small bowl, mix together 2 tablespoons of soy sauce, 1/2 tablespoon of oligosaccharide (or corn syrup), 1/2 tablespoon of vinegar, and 1/2 tablespoon of sesame seeds. This creates a perfect sweet, savory, and tangy dip for your crispy cabbage pancakes!
