Crispy and Zesty Napa Cabbage Pancakes (Baechujeon)
Easy and Delicious Napa Cabbage Pancake Recipe
This Baechujeon, or Napa Cabbage Pancake, is a simple and quick dish made with ingredients you likely already have. The delightful crispiness of the pancake combined with the crunchy texture of the cabbage makes for a fantastic snack or a perfect accompaniment to makgeolli (Korean rice wine). Adding spicy Cheongyang chili peppers balances the richness and makes it even more enjoyable.
Main Ingredients
- 2 large Napa cabbage leaves
- 1/4 carrot (julienned)
- 2 Cheongyang chili peppers (seeds removed, julienned)
Batter and Seasoning
- 12 Tbsp튀김가루 (tempura powder) (or 부침가루 – pancake mix)
- 200ml water (approx. 1 cup)
- Cooking oil (generous amount)
- 12 Tbsp튀김가루 (tempura powder) (or 부침가루 – pancake mix)
- 200ml water (approx. 1 cup)
- Cooking oil (generous amount)
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the carrot thoroughly, peel it, and then cut it into thin julienne strips. For the Cheongyang chili peppers, remove the stems and seeds, then julienne them finely. If you prefer less heat, you can reduce the amount of chili or omit it entirely.
Step 2
Wash the Napa cabbage leaves and pat them dry. Cut them into 4 equal pieces. Then, stack the pieces neatly and slice them thinly into julienne strips. Be careful not to cut them too thick, as this will increase the cooking time.
Step 3
In a mixing bowl, combine the julienned cabbage, carrot, and Cheongyang chili peppers. Add 12 tablespoons of 튀김가루 (tempura powder) and pour in 200ml of water. The batter should be thick enough to coat the ingredients without being too watery. Whisk everything together until well combined and there are no lumps. The consistency should be similar to pancake batter – not too thin, not too thick.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is sufficiently hot, reduce the heat to medium-low to prevent the pancake from burning.
Step 5
Using a ladle or spoon, scoop portions of the batter and place them onto the hot pan. Gently spread the batter into a flat, round shape, about bite-sized. Making them thinner will help them cook through evenly and become crispier.
Step 6
When the edges of the pancake start to turn golden brown, carefully flip it over using a spatula. Cook the other side until it is also golden brown and crispy. Lightly press down on the top of the pancake with the spatula; this helps to ensure even cooking and achieve a crispier texture.
