Sweet and Crispy Baechu Jeon (Cabbage Pancake)
A sweet, savory pancake made by coating in-season baby napa cabbage in a thin batter and pan-frying it until golden.
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 →
This pancake dish uses sweet, tender in-season baby napa cabbage to bring out a savory flavor and crispy texture. Making small shallow cuts on the thick stem helps it sit flat against the pan so it cooks evenly without lifting. Mild and gentle, it makes a wonderful snack for kids as well as a great pairing for a glass of makgeolli.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Baby napa cabbage1 head, 300 g
Batter
- Korean pancake mix (buchim-garu) (or frying mix (twigim-garu))2 cups
- Cold water (or ice water)2 cups
- Tuna extract sauce (chamchi-aek) (or soup soy sauce (guk-ganjang) or fish sauce)1 tbsp
- If you do not have Korean pancake mix or frying mix and only have plain flour, add 3–4 tbsp of potato starch to the batter to make a crispy pancake.
Steps
Prepare the ingredients
Rinse the baby napa cabbage and roughly drain the excess water.
Prep the cabbage
It is good to make one or two shallow cuts along the cabbage stems so they do not lift off the pan while frying.
Make two cuts on larger leaves and about one cut on smaller ones.
Make the pancake batter
Add 1 tbsp of tuna extract sauce (chamchi-aek) to 2 cups of Korean pancake mix (buchim-garu) or frying mix (twigim-garu) to season it.
You can also use soup soy sauce (guk-ganjang) or fish sauce instead.
If you plan to serve it with a vinegar soy dipping sauce, add only 1/2 tbsp of tuna extract sauce to keep the seasoning mild.
Add 1 egg yolk to give the batter a nice yellow hue, then pour in 2 cups of cold water or anchovy broth and whisk until smooth without lumps.
If you do not have Korean pancake mix or frying mix and only have plain flour, add 3–4 tbsp of potato starch to the batter to make a crispy pancake.
Pan-fry
Coat both sides of the cabbage evenly in the batter, then tilt the leaf to shake off any excess batter.
Heat a generous amount of cooking oil in a pan over medium heat and lay down two cabbage leaves overlapping slightly in opposite directions.
Press the stem sections down so they sit flush against the pan; as they cook lightly, they will stay flat.
Add more oil as needed while gently shaking the pan, and fry both sides until golden and crispy.
Finish
Even though the batter is super simple, it is truly delicious.
Cabbage shows off its true natural sweetness during this time of year, so be sure to enjoy it often while it is in season.
It is delicious hot, but as it cools down, it becomes chewy while the sweetness and nuttiness seem to come through even more.
Fry up a generous batch to eat fresh, and any cooled leftover cabbage pancakes can be sliced, kept in the fridge, and eaten chilled.
With pancakes, you can never miss out on the crispiness around the edges.
Once fried, cabbage pancakes make a wonderful snack for kids, and if you enjoy a drink, you will definitely find yourself craving a glass of makgeolli.
Ppunwife's tips
- It is good to make one or two shallow cuts along the cabbage stems so they do not lift off the pan while frying.
- If you plan to serve it with a vinegar soy dipping sauce, add only 1/2 tbsp of tuna extract sauce to keep the seasoning mild.
- Press the stem sections down so they sit flush against the pan; as they cook lightly, they will stay flat.
FAQ
Is there a trick to keep the cabbage from lifting off the frying pan?
Make one or two shallow cuts along the stem, then press the stem section gently down when placing it in the pan so it sits flush against the surface and cooks evenly without lifting.
Can I use regular flour instead of Korean pancake mix?
If you only have regular flour, mix in 3–4 tbsp of potato starch when making the batter to achieve a crispy texture.
Can I use other seasonings instead of tuna extract sauce to season the batter?
You can use soup soy sauce or fish sauce instead of tuna extract sauce, and if you plan to dip the pancake in a sauce, cut the base seasoning in half to keep it mild.
How do I store leftover cabbage pancakes?
Let them cool completely, slice them into bite-sized pieces, and store them in the refrigerator; you can enjoy them cold with a pleasantly chewy texture.
