Korean Cabbage Pancake Recipe - 배추전 (Baechu Jeon)
Korean cabbage pancake or ‘baechu jeon’ is one of the simplest and most affordable yet delectable Korean pancake recipes. It’s made with just a handful of ingredients, ready in 25 minutes, and there’s no chopping needed! The result is a vegetable pancake that’s crispy on the outside and tender on the inside.
Ingredients
- 6 napa cabbage leaves
- 1/2 cup neutral oil divided, more if needed
Dredge
- 1/2 cup all-purpose flour
- 1/4 cup rice flour
- 2 tbsp cornstarch
- pinch of salt
Wet Batter
- 1/2 cup + 2 tbsp dredge from above
- 1 egg
- 1/2 tsp dashi powder
- 1/2 cup water
Korean Pancake Dipping Sauce
- see note 1
Instructions
- Wash the napa cabbage leaves then drain well. Flatten the napa cabbage stems by gently pounding it with the side of a knife or rolling pin.
- In a large mixing bowl, mix all-purpose flour, rice flour, cornstarch, and salt. Set aside 1/4 cup of the dredge for later.
- To the large mixing bowl with the dredge, add an egg, dashi powder, and water. Mix until well combined and smooth. The consistency should resemble a thin pancake batter.
- Coat a napa cabbage leaf in the dredge, making sure to get into the crevices on both sides. Dip the napa cabbage leaf into the wet batter, allowing the excess batter to drip.
- In a large pan, heat 2 tablespoons of neutral oil over medium heat. Carefully place the battered napa cabbage leaf into the pan away from you to prevent getting splattered with oil. Pan fry for 2 to 3 minutes on each side or until golden brown and crispy.
- Serve with my Korean Pancake Dipping Sauce (see note below). Enjoy!
Video
Notes
- Check out my Korean Pancake Dipping Sauce recipe!