Crispy Napa Cabbage Pancake (Baechoo Jeon)
Chef’s Restaurant Chan-Tto Lee Chan-won style! Golden ratio Napa Cabbage Pancake made with sweet cabbage. Perfect as a special makgeolli or alcoholic beverage accompaniment! Detailed recipe for the batter, offering a different charm from chives or other savory pancakes.
Try making crispy on the outside, moist on the inside Napa Cabbage Pancakes with sweet cabbage, perfect for autumn and winter! This is a simple yet delicious recipe that’s perfect for special occasions or as a drink accompaniment.
Napa Cabbage Pancake Ingredients
- 10 sheets of Napa cabbage leaves (large and fresh)
- 100g pancake mix
- 100g all-purpose flour
- 1 Tbsp cornstarch (for extra crispiness!)
- 450ml water (to adjust batter consistency)
- 1 egg (for tenderness)
- 1 pinch of salt (to season)
- 1 pinch of sugar (to enhance cabbage sweetness)
- Vegetable oil, for frying (generous amount)
- Perilla oil, for frying (generous amount, for nutty flavor!)
- A little red chili pepper (for color and mild spiciness)
Cooking Instructions
Step 1
Wash the fresh Napa cabbage leaves thoroughly under running water. Then, gently tap the thick stem parts with the back of a knife to flatten them. This step ensures that the thicker parts cook evenly and the leaves lie flat without lifting when frying, creating a beautiful shape. It’s like gently patting the cabbage to comfort it!
Step 2
Now, let’s make the heart of the delicious Napa Cabbage Pancake: the batter. In a bowl, combine 100g of pancake mix, 100g of all-purpose flour, and 1 Tbsp of cornstarch. Crack in 1 egg and pour in 450ml of water. Don’t forget a pinch of salt and a pinch of sugar! Whisk everything together with a whisk or chopsticks until smooth and lump-free. The batter should be slightly thin, not too thick. It should be pourable but with a slight thickness. (Adjust the amount of water based on the flour’s consistency.)
Step 3
Dip the prepared cabbage leaves into the batter, coating both sides. Gently shake the leaves to ensure they are evenly coated with the batter. A thin coating of batter will result in a crispier pancake!
Step 4
Now it’s time to fry the Napa Cabbage Pancakes! Heat a pan over medium heat and add a generous amount of vegetable oil. Add a swirl of perilla oil for an extra nutty aroma. When placing the batter-coated cabbage into the pan, position it with the curved side down; this helps it stick better and look prettier. You can overlap a few pieces, but make sure they don’t stick too much, or separate them as they cook. If any parts of the pancake start to lift while cooking, gently press them down with a spatula to ensure they become evenly golden and crispy.
Step 5
Check if the bottom side of the pancake is golden brown and nicely cooked. Then, sprinkle some finely chopped red chili pepper on top for a beautiful color and a touch of spice. Carefully flip the pancake and cook the other side until crispy. Your delicious Napa Cabbage Pancake is ready! Enjoy it hot for a wonderfully crispy exterior and sweet, tender interior. It’s perfect with makgeolli or a cold beer!
