Korean Napa Cabbage Pancake
Baechu jeon is a Korean pancake made by coating napa cabbage leaves in a thin flour batter and pan-frying until golden. Outer leaves of medium size work best; if the stem end is too thick, it is flattened with the back of a knife so the batter adheres evenly and the leaf does not buckle during cooking. The batter is mixed thin, roughly equal parts buchim flour and water, so it forms a light coating rather than a heavy shell that would mask the cabbage flavor. Generous oil in the pan and steady medium heat produce a crisp exterior while the cabbage inside softens and releases its gentle sweetness. Each side must brown fully before flipping to prevent the pancake from breaking apart. A dipping sauce of soy sauce with vinegar and sliced cheongyang chili adds acidity and heat that offset the mild character of the pancake.
Adjust Servings
Instructions
- 1
Wash cabbage leaves, dry them, and score thick stems.
- 2
Mix pancake mix, water, and salt into a thin batter.
- 3
Coat each leaf lightly with batter.
- 4
Pan-fry 2–3 minutes per side over medium heat.
- 5
Serve once golden, with soy dipping sauce.
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