Napa Cabbage Pancake (Baechujeon): A Savory and Sweet Delicacy Using Kimchi Cabbage
Recipe for Napa Cabbage Pancake using Kimchi Cabbage
This is a quick and easy Napa Cabbage Pancake (Baechujeon) made with salted cabbage typically used for kimchi. The salted cabbage brings a unique sweetness and savory depth, especially enhanced by the nutty aroma of perilla oil. Made with a cold water batter, this pancake is wonderfully crispy on the outside and tender on the inside. Enjoy this delightful treat after your kimchi-making process!
Main Ingredients- 8 sheets of salted Napa cabbage (for kimchi)
- 1 cup all-purpose flour (100g)
- 1/2 cup tempura flour (50g)
- 1 cup cold water (200ml)
- A little perilla oil (for frying)
Cooking Instructions
Step 1
Prepare the salted Napa cabbage you have from making kimchi. Gently pound the thick stem parts of the cabbage with the back of a knife or a rolling pin until flattened. This makes it tender and easier to cook evenly. If the leaves are too large, cut them into bite-sized pieces.
Step 2
In a wide bowl or plate, place 1/2 cup (50g) of all-purpose flour. Coat both sides of the prepared cabbage leaves evenly with this flour. This helps the batter adhere well and prevents it from falling off.
Step 3
In another bowl, combine the remaining 1/2 cup (50g) of all-purpose flour with 1/2 cup (50g) of tempura flour. Gradually add 1 cup (200ml) of cold water while mixing to create the batter. It shouldn’t be too watery; aim for a consistency that allows for a thin coating on the cabbage. (Tip: Adding tempura flour makes the pancake extra crispy!)
Step 4
Dip the flour-coated cabbage into the prepared batter, ensuring a thin layer coats both sides. Avoid applying too thick a layer, as this can make the pancake soggy. A light coating is best.
Step 5
Heat a pan over medium heat and add a generous amount of cooking oil. Place the battered cabbage onto the hot pan. Drizzle a little perilla oil over the cabbage to add a rich, nutty flavor. Cook until golden brown on each side.
Step 6
When the batter on the bottom side of the pancake looks somewhat dry and the edges start to curl slightly, it’s time to flip it. Flip and continue to cook until both sides are golden brown and the cabbage is cooked through. (Tip: Cooking over medium heat, rather than high heat, ensures even cooking and prevents burning.)
Step 7
Once both sides are golden and crisp, your Napa Cabbage Pancake is ready! Serve hot on a plate and enjoy this delicious delicacy. It’s a wonderful seasonal treat or a satisfying snack!
