Korean Napa Cabbage Pancake
Quick answer
Baechu jeon is a Korean pan-fried pancake made with napa cabbage leaves coated in a thin flour batter.
What makes this special
- This Korean Napa Cabbage Pancake uses a thin batter to highlight the natural sweetness of whole leaves.
- Thin 1:1 batter lets napa cabbage's natural sweetness come through
- Thick rib sections need pounding flat for even batter adhesion
Key ingredients
Core cooking flow
- 1 Wash 8 napa cabbage leaves, then dry them very well so the batter can cling.
- 2 Mix 0.8 cup Korean pancake mix, 0.7 cup water, and 0.3 teaspoon salt.
- 3 Dip the cabbage leaves into the batter one at a time, coating both sides lightly.
Baechu jeon is a Korean pan-fried pancake made with napa cabbage leaves coated in a thin flour batter. The simplicity of the recipe makes it a practical use-up dish during kimchi-making season, when salted outer cabbage leaves are on hand and need to be eaten quickly before they deteriorate. Outer leaves of medium size work best; the stem end, if too thick, needs to be flattened with the back of a knife so that the batter adheres uniformly and the leaf lies flat during cooking without curling or buckling. The batter is mixed thin - roughly equal parts buchim flour and water - so it forms a light coating rather than a thick shell. A heavy batter masks the cabbage entirely and produces a texture that is doughy rather than crisp. Generous oil in a well-heated pan and steady medium heat are what produce the characteristic result: a thin, crackling exterior while the cabbage inside softens and its natural sweetness intensifies. Napa cabbage's sweetness becomes more pronounced with heat than in its raw state, which is why this pancake, despite its simplicity, tastes distinctly of the vegetable. Each side must be fully golden before flipping - attempting to turn it early, before the batter sets, breaks the pancake. The standard accompaniment is a dipping sauce of soy sauce sharpened with rice vinegar and sliced cheongyang chili, whose acidity and heat provide contrast to the mild, faintly sweet pancake.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash 8 napa cabbage leaves, then dry them very well so the batter can cling.
Pound the thick stem ends with the back of a knife until flatter, helping each leaf lie evenly in the pan.
- 2Season
Mix 0.8 cup Korean pancake mix, 0.7 cup water, and 0.3 teaspoon salt.
Stir until the batter runs thinly from a spoon, because a heavy coating hides the cabbage flavor and turns tough.
- 3Finish
Dip the cabbage leaves into the batter one at a time, coating both sides lightly.
Shake off any thick patches so the veins of the leaf still show through and the finished pancake stays crisp.
- 4Control
Add 2 tablespoons cooking oil to a pan and preheat over medium heat.
When the edges of a test drop sizzle gently, lay the coated cabbage flat in the pan without overlapping the leaves.
- 5Heat
Cook the first side for 2 to 3 minutes without moving it.
Flip only after the batter has set and the underside is golden, since turning too early can tear the leaf and loosen the coating.
- 6Finish
Cook the second side over medium heat until golden and crisp, then remove from the pan.
Serve right away with a dipping sauce made from 1 tablespoon soy sauce, vinegar, and sliced cheongyang chili.
After the steps
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