Cabbage pancake

Baechujeon 배추전

I’m excited to release another easy and delicious recipe for you today. Let’s make baechujeon, Korean cabbage pancake! It’s easy, fast, simple and cheap and most of all you will be surprised how good it tastes!

This baechujeon is made with napa cabbage (baechu) which is what we use to make traditional kimchi, too. So the next time you make kimchi keep some cabbage leaves on the side for this recipe. Or if you’re too curious about the taste, pick one up today and try this out. These days baechu is much more widely available than before. As soon as I saw this beautiful green cabbage in Whole Foods recently, not too big and not too small, my heart was beating. I picked it up right away.

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I didn’t know much about baechujeon while growing up because it’s made widely in north of Gyeongsang province in Korea. But over the years some of my readers and viewers have suggested it to me. They said “Have you ever tasted baechujeon? It’s very delicious!”and some of them even gave me their recipe!

To make this pancake more delicious, make a delicious batter with good stock. A cabbage by itself will be slightly crispy and sweet, which is good, but the taste is enhanced with a good batter, which is why I never skip it. I sometimes use vegetable stock and sometimes anchovy kelp stock, and this time I used some of my homemade vegetable stock that I had frozen. You also can use beef or chicken broth. The batter should be thin and a little runny: if it’s too thick it will clump, so the ratio is important. Be sure to use up all the batter.

Are you vegan? Then simply modify the batter by skipping egg, and add egg-sized amount of extra vegetarian stock (about 1/4 cup) to the batter.

Be sure to use a generous amount of cooking oil so the pancake will be crunchy. And as soon as it’s cooked it should be served, because even 5 to 10 minutes later it will be a little soggy. What Koreans do is one person cooks and everyone else sits and eats the pancakes as soon as they come off the pan. Don’t worry too much if you are the one cooking: you’ll get an entire, good-looking pancake all to yourself at the end.

Ingredients

Serves 2

  • 8 ounces napa cabbage leaves (4 to 5 leaves), washed, pat dried, with a few slits at the bottom so they lay flat
  • vegetable oil for cooking

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Korean cabbage pancake-cabbage

For batter:

For sauce:

Directions

Make the sauce

  1. Combine the soy sauce, gochu-garu, vinegar, green onion, and sesame seeds in a small bowl.
  2. Mix well and set aside.
    baechujeon-sauce

Make the batter and fry the cabbage leaves

  1. Combine the stock, salt, flour, and the egg in a large bowl. Mix together well.cabbage pancake-batter
  2. Heat up some vegetable oil in a large skillet over medium high heat. Swirl to coat evenly.
  3. Dip a cabbage leaf into the batter, making sure to coat the whole leaf. Place it in the skillet.
  4. Repeat with another leaf.
  5. With a spatula, press down on the slitted white parts of the leaves for about 10 seconds to flatten them out. Cook until lightly crisped on the bottom, about 2 minutes.cabbage pancake-panfry
  6. Flip and add more oil if necessary. Cook another 2 minutes, until the other side is lightly crisp, too. cabbage pancake-flip over
  7. Flip and cook for another 1 to 2 minutes, until both sides are crisp but not brown.Korean cabbage pancake
  8. Transfer to a plate and serve right away with the dipping sauce. Work in batches with the rest of cabbage and the batter. Korean baechujeon

How to eat:

  1. Cut the pancake into bite size pieces with kitchen scissors.
  2. Add some dipping sauce and eat.

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7 Comments:

  1. MsLinda Southern USA joined 11/19 & has 2 comments

    I made this and it is so delicious! And the dipping sauce oh my goodness I just wanted to drink it. The sauce is delicious over crispy baked chicken wings too. Thank you for posting your tutorial!

  2. Blessed Singapore joined 4/10 & has 17 comments

    Hi Maangchi

    This is good for anyone who dislikes to eat vegetables. May I know if the recipe will keep the vegetable crispy for hours? Because I want to bring to work to share with my colleagues. Otherwise, what should the ingredient be to maintain the crispiness for hours?

    • Maangchi New York City joined 8/08 & has 12,021 comments

      I think you should make it in front of your colleagues if you really want them to enjoy crispy baechujeon. : )
      Check out the introduction of this recipe, “as soon as it’s cooked it should be served, because even 5 to 10 minutes later it will be a little soggy. What Koreans do is one person cooks and everyone else sits and eats the pancakes as soon as they come off the pan.”

  3. Kellypug WA joined 7/20 & has 1 comment

    I have made this dish 5 times! I love it! I eat it for breakfast, lunch, snack, anytime. It is so good!
    Thank you for sharing!

  4. aubergines Vancouver joined 6/16 & has 2 comments

    I made these for lunch today and they were so good! My cabbage was a lot bigger than yours so I could only make one at a time. Next time I will try it with one of those mini napa cabbages, that might be cute. Maangchi, what would you serve these with to make a meal (other than kimchi and rice, of course!)?

  5. indyalex Indianapolis joined 6/20 & has 3 comments

    I made it for lunch today, Maangchi. Nice and light and so good with the sauce. Thanks!


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