Pork and Napa Cabbage Pancake (Baechujeon)
Pork and Napa Cabbage Pancake (Baechujeon)
Delicious Napa Cabbage Pancake Recipe Your Kids Will Love!
Today, we’re making Baechujeon, a savory pancake! Often, kids aren’t keen on napa cabbage, but this version is a game-changer. By adding seasoned ground pork and a drizzle of mayonnaise, it becomes an incredibly appealing snack for children. It’s wonderfully mild and flavorful. Enjoy this delightful twist on a classic!
Main Ingredients- Napa cabbage 250g
- Ground pork 100g
- Cheongyang peppers 3 (remove seeds or omit if serving to children)
- Scallions, a small amount
- Cooking oil, generously
- Mayonnaise (for topping)
Pork Marinade- Korean soy sauce (Guk-ganjang) 1 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Cooking wine (Mirin, etc.) 1 Tbsp
- Ginger powder, a pinch (optional)
- Black pepper, a pinch
- All-purpose flour 1 cup (for batter)
- Korean soy sauce (Guk-ganjang) 1 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Cooking wine (Mirin, etc.) 1 Tbsp
- Ginger powder, a pinch (optional)
- Black pepper, a pinch
- All-purpose flour 1 cup (for batter)
Cooking Instructions
Step 1
First, wash the napa cabbage thoroughly. Then, thinly slice it into shreds about 0.5 cm thick. Slicing them too thinly might cause them to fall apart when cooked, so aim for a moderate thickness.
Step 2
In a bowl, place the ground pork. Add 1 Tbsp Korean soy sauce, 1 Tbsp minced garlic, 1 Tbsp sesame oil, 1 Tbsp cooking wine, a pinch of ginger powder, and a pinch of black pepper. Gently mix and knead the ingredients together with your hands to marinate the pork. This step helps remove any gamey odor and adds savory depth.
Step 3
In a separate bowl, combine 1 cup of all-purpose flour with 1 cup of water. Whisk until smooth to create a thin batter. Add the shredded napa cabbage to the batter and coat it evenly. Adjust the batter consistency if it’s too thick.
Step 4
Add the minced Cheongyang peppers (removing the seeds makes them less spicy and suitable for children) and chopped scallions to the batter. Mix well. Finally, add the marinated ground pork and combine everything with the cabbage.
Step 5
Mix everything together thoroughly until well combined, completing the batter. It’s best to have a batter that isn’t too dense with flour; the natural moisture from the cabbage should help create the right consistency. Too much flour can make the pancake tough.
Step 6
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Ladle a portion of the batter onto the pan and spread it thinly and evenly into a round shape using a spatula. Spreading it thinly ensures it cooks through and becomes crispier.
Step 7
Once the batter is spread thinly, pour a beaten egg over it. Gently break the yolk so it spreads naturally across the surface. If you prefer, you can skip adding the egg.
Step 8
Cook over medium-low heat, flipping occasionally, until both sides are golden brown and crisp. Ensure the cabbage looks translucent and the pork is fully cooked. Serve warm, perhaps with a light drizzle of mayonnaise for an extra touch of flavor!
