Korean Shepherd's Purse & Napa Pancake
Shepherd's purse and napa cabbage come together in this seasonal jeon that celebrates spring flavors. The shepherd's purse contributes a pleasantly bitter, herbal taste, while the napa cabbage adds gentle sweetness and a soft bite. Rice flour mixed into the batter gives a slightly chewy consistency. Seasoned simply with soup soy sauce to let the greens speak for themselves, this pancake is pan-fried with egg in the batter until the surface turns a fragrant golden brown.
Adjust Servings
Instructions
- 1
Wash shepherd's purse thoroughly and cut into 4 cm pieces.
- 2
Slice napa cabbage into 1 cm strips and lightly salt for 5 minutes.
- 3
Combine pancake mix, rice flour, egg, water, and soup soy sauce into batter.
- 4
Add greens and cabbage, mixing until evenly coated.
- 5
Spread batter in oiled pan and cook over medium heat.
- 6
Flip when edges set, cook 3 more minutes, then cut to serve.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
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.
Korean Shepherd's Purse Beef Soup
Naengi-soegogi-guk brings together sesame-oil-seared beef and shepherd's purse in a clear, deeply flavored broth. Thinly sliced brisket is stir-fried in sesame oil first, building a savory, aromatic base before water and a touch of doenjang are added. The soup simmers until the beef releases its full flavor into the liquid, then soup soy sauce and garlic round out the seasoning. Shepherd's purse goes in near the end, cooking just five minutes so its characteristic earthy bitterness and wild green scent remain vivid rather than faded. The combination of rich beef broth and delicate spring herb produces a soup that feels both substantial and seasonal - hearty enough to anchor a full meal, yet distinctly marked by the fleeting flavors of early spring.
Korean Radish & Shrimp Pancake
Julienned Korean radish and peeled shrimp are mixed into a pancake batter with a touch of potato starch for extra crispiness. The radish brings a clean, refreshing crunch while the shrimp adds light protein and sweetness. Scallions are scattered throughout for a mild onion fragrance, and egg helps bind the batter together. Since radish releases moisture, frying over high heat is key to achieving a properly crisp exterior.
Korean Shepherd's Purse Doenjang Pot Rice
This spring pot rice infuses each grain with the deep, earthy flavor of doenjang dissolved in kelp stock. Naengi, or shepherd's purse, contributes a gentle herbal bitterness that offsets the fermented saltiness, while zucchini and onion bring natural sweetness for balance. Vegetables are first sauteed in perilla oil for fragrance, then doenjang and soaked rice join the pot for a slow cook. Naengi goes in after the pot starts boiling to protect its delicate aroma, and ground sesame seeds finish the dish with a final nutty layer.
Korean Dried Radish Greens Pancake
Boiled dried radish greens are mixed with soybean paste and pan-fried into a rustic, deeply flavored jeon. The radish greens have a fibrous chew that gives the pancake substance, while the doenjang permeates the batter with rich, fermented savoriness-no dipping sauce needed. Buckwheat flour adds a coarse, earthy texture that complements the greens. Cheongyang chili brings a spicy accent, and minced garlic deepens the overall umami profile.
Korean Eggplant & Pork Pancake
Thick slices of eggplant are topped with seasoned ground pork, coated in pancake batter, dipped in beaten egg, and pan-fried until golden. The eggplant absorbs oil as it cooks, turning silky and tender, while the pork filling adds meaty substance to each piece. Minced garlic and onion round out the flavor, and the egg coating forms a thin, golden crust. A soy-based dipping sauce complements the mild eggplant and rich pork combination.