Savory Napa Cabbage Pancakes (Baechu Jeon)
Easy & Foolproof Napa Cabbage Pancake Recipe – A Must-Try for Kimchi Season
I made some delicious Napa Cabbage Pancakes (Baechu Jeon) for my little one using a whole head of cabbage I received as a gift. When you thinly slice and pan-fry sweet, flavorful Napa cabbage leaves, they become a truly special treat that my children absolutely adore. It’s so easy to make, so if you have cabbage in your fridge, try making these savory and delicious pancakes. They are perfect to enjoy with your family during the kimchi-making season!
Main Ingredients
- 10 leaves of Napa cabbage
- 1 red chili pepper
- 2 paper cups of pancake mix (if you don’t have pancake mix, you can use all-purpose flour, but add about two to three pinches of salt for seasoning)
Soy Dipping Sauce
- 7 Tbsp soy sauce
- 1 Tbsp minced green onion
- 7 Tbsp soy sauce
- 1 Tbsp minced green onion
Cooking Instructions
Step 1
First, carefully separate the Napa cabbage leaves. Then, gently score the thick white parts of the leaves with your fingers. This makes them much easier to pan-fry. Before mixing with the pancake batter, score the stems either lengthwise or crosswise to prepare them for easy cooking. This step is key to making your cabbage pancakes tender.
Step 2
In a large bowl, add 2 paper cups of pancake mix. Gradually add water while mixing to achieve a thin batter consistency. If the batter is too thick, the pancake mix flavor will overpower the natural sweetness of the cabbage, resulting in a less delicious pancake. The ideal consistency is when the batter flows smoothly off a spoon, like a thin stream. Be careful not to make it too watery, or it won’t stick well to the cabbage.
Step 3
Add the prepared cabbage leaves to the thin batter and toss them gently with chopsticks to ensure the batter evenly coats each leaf. Allow excess batter to drip off by lifting the cabbage with chopsticks, then carefully place the leaves onto a preheated pan with a generous amount of oil.
Step 4
Use plenty of oil in the pan; this helps the cabbage pancakes cook evenly and become wonderfully crispy without burning. Cook over medium heat, flipping occasionally, until both sides are golden brown. The white parts of the cabbage should turn translucent and tender. Once cooked, transfer the pancakes to a plate. Repeat this process with the remaining cabbage leaves until all are cooked.
Step 5
You can easily make a soy dipping sauce to your liking. Since the cabbage pancakes are fried, adding sesame oil can sometimes make them feel a bit greasy. For a clean and refreshing taste, mix soy sauce with finely minced green onions. You can also add finely chopped chili peppers or sprinkle some sesame seeds for extra flavor.
Step 6
These cabbage pancakes are best enjoyed immediately while they are warm and freshly made! Tearing them into bite-sized pieces by hand enhances the tender texture and savory flavor, making them even more delightful. They’re perfect with a side of makgeolli!
