Savory Napa Cabbage Pancake (Baechoo Jeon)
Savory Napa Cabbage Pancake (Baechoo Jeon)
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Discover a simple yet incredibly delicious way to make Napa cabbage pancakes, perfect for any occasion! Using Napa cabbage that has been lightly salted and pressed brings out a wonderfully rich, savory flavor. This recipe is ideal for a quick snack, a delightful side dish, or even a fantastic appetizer to pair with a glass of makgeolli (Korean rice wine). The key to a perfect Baechoo Jeon is to ensure the cabbage is thinly coated with a light batter and pan-fried until golden and crispy. This method is easy to follow, even for beginners, and transforms simple ingredients into a flavorful treat. We’ll also share a tip for using up leftover batter by adding other vegetables. Let’s get cooking!
Ingredients- 6 large leaves of salted young Napa cabbage (Albaegi Baechoo)
- 2 cups (approx. 200g) Korean pancake mix (Buchim Garu)
- 1 teaspoon (approx. 5g) salt
- 1.5 to 2 cups water (for adjusting batter consistency)
- Vegetable oil (or peanut oil) for frying
Cooking Instructions
Step 1
In a mixing bowl, combine 2 cups of Korean pancake mix with 1 teaspoon of salt. Stir well to ensure the salt is evenly distributed throughout the flour.
Step 2
Gradually add about 1.5 cups of water while whisking or stirring continuously until you achieve a smooth batter. The ideal consistency should be pourable, like thin crepe batter – slightly thinner than you might expect. A thick batter will result in a heavy pancake, whereas a thin batter ensures crispiness. (Tip: You can adjust the water amount between 1.5 to 2 cups to reach the desired consistency).
Step 3
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is hot, carefully lay the 6 salted Napa cabbage leaves flat in the pan without overlapping. If the leaves are very large, you can cut them in half.
Step 4
Using a ladle, pour the prepared batter thinly over the cabbage leaves, ensuring it spreads evenly and covers the entire surface. Aim for a very thin layer of batter so the cabbage is lightly coated rather than submerged. This helps achieve a crispier texture.
Step 5
Once the bottom side turns golden brown and starts to crisp up, carefully flip the pancake using a spatula. Reduce the heat to medium-low and continue to cook the other side until golden brown and thoroughly cooked through. Cooking slowly over medium-low heat ensures the pancake becomes delightfully crispy. (Tip: Proper heat control is key to achieving a perfectly crispy, non-burnt pancake).
Step 6
Your beautifully golden-brown Napa cabbage pancakes are ready! Using peanut oil enhances the nutty aroma and flavor. Serve immediately with a side of soy-based dipping sauce. They make a wonderful snack or a perfect accompaniment to makgeolli. You can even add leftover vegetables to the remaining batter for a mixed vegetable pancake variation!
