Cabbage Pancake(Baechujeon)
….Korean cabbage pancake. It’s super easy, simple and most of all you will be surprised how good it tastes. I’ve never tasted this before. This baechujeon is made with Napa cabbage. If you’re too curious about the taste, pick one cabbage up and try this out. As soon as I saw the cabbage in Whole Foods Market, I bought one. A cabbage by itself will be slightly crispy and sweet in winter. JOHN asked me “If it’s not difficult, can you make it often?”…… “okay!”
Servings: 4
Time: 40 minutes
Ingredients:
- 8 leaves Napa cabbage, washed and pat dried
- 2 cup flour
- 2 2/3 cup water
- 1 ts sea salt
- avocado oil to fry
For dipping sauce:
- 1/2 Ts chili powder
- 1 Ts soy sauce
- 1/2 Ts Mat-Gan-Jang
- 1/2 Ts gukganjang
- 1/2 Ts Mirin
- 1/2 Ts vinegar
- 1/2 Ts sesame oil
- 1/2 Ts toasted sesame seeds
- 1/2 Ts garlic, minced
- 1 Ts green onion, minced
- 1/2 jalapeño, minced
…..all mixed
Cooking Instructions:
- Roll up the Napa cabbage leaves lightly at the bottom, so they lay flat.
2. Combine the dipping sauce ingredients in a small bowl and mix well. Set aside.
3. Mix the flour, water and sea salt in a bowl well.
4. Heat a pan with medium high heat and add 3 Ts avocado oil into the pan. Dip a cabbage leaf into the batter and make sure to coat the whole leaf. Place it into the pan.
5. Press down on the slitted white parts of the leaves for 10 seconds to flatten them out with a spatula.
6. Cook until lightly crisped on the bottom for 2 minutes. Flip and add more oil if necessary and cook another 2 minutes until the other side is lightly crisp too.
7. Repeat with another leaf. Transfer to a plate and serve right away with the dipping sauce.
8. Cut the pancake into bite size pieces and serve it with dipping sauce.
You can also view this recipe on instagram.
