Savory Baechu Jeon (Cabbage Pancake) with Shredded Leaves
A savory pancake made by finely shredding sweet yellow napa cabbage leaves and pan-frying them golden brown with hot green chilies.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Instead of thick outer stems, tender yellow napa cabbage leaves are finely shredded and pan-fried, giving the pancake a soft texture and rich sweetness. Pan-fried thin over medium heat or higher with plenty of oil, finely sliced Cheongyang chili peppers add a spicy accent to its clean, savory flavor.
- Servings
- about 2–3 servingsOriginal: 2 pancakes, 22 cm across
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Napa cabbage400 g (shredded)
- Cheongyang chili pepper (hot green chili)3
Seasoning
- Korean pancake mix (buchim-garu) (or deep-fried food (twigim))2 cups
- Cold water2 cups
- Tuna extract sauce (chamchi-aek) (or soup soy sauce (guk-ganjang))2 tbsp
- I cut away the thick stem parts to use in soups and used only the savory, yellow cabbage leaves, finely shredded, to pan-fry.
- Save the smallest center heart leaves for wraps (ssam), and shred the yellow leaves found in the middle layers, which comes to approx. 400 g.
Steps
Prepare the ingredients
Save the smallest center heart leaves for wraps, and shred the yellow leaves found in the middle layers, which comes to approx. 400 g.
Finely slice 2 Cheongyang chili peppers as well.
Make the batter
In a bowl, combine the shredded napa cabbage, 2 cups Korean pancake mix, 2 cups cold water, and 2 tbsp tuna extract sauce (=soup soy sauce), then mix thoroughly.
Pan-fry
Generously grease a heated pan with oil, spread the batter out thin and evenly, and pan-fry over medium heat or higher.
After flipping, press down gently with a spatula and pan-fry until golden brown.
Finish
Tender and savory napa cabbage pancakes are truly delicious.
Shredding the leaves makes pan-frying much quicker and easier than keeping the whole leaf shape intact.
I prefer cabbage pancakes light and simple without seafood, where the spicy peppers caught between bites become the real highlight.
Once pan-fried, the seasoning is spot on, and it tears easily with chopsticks, so a whole pancake disappears in no time.
I think napa cabbage tastes best when made into pancakes.
The savory sweetness that comes from the cabbage makes it more delicious than any snack, so enjoy it often with seasonal cabbage.
Ppunwife's tips
- Generously grease a heated pan with oil, spread the batter out thin and evenly, and pan-fry over medium heat or higher.
- After flipping, press down gently with a spatula and pan-fry until golden brown.
FAQ
Which part of the napa cabbage is best to use?
Set aside the thick stems for soups or stews, and shred the tender yellow inner leaves to bring out the natural sweetness and texture.
Can I substitute other ingredients for Korean pancake mix or tuna extract sauce?
You can use frying mix instead of Korean pancake mix, and tuna extract sauce can be substituted with soup soy sauce.
How should I control the heat while pan-frying the batter?
Add plenty of oil to the pan, spread the batter thin, pan-fry over medium heat or higher, and gently press with a spatula after flipping to cook it through.
