Savory Napa Cabbage and Shrimp Pancakes (Baecho Saeu Jeon)
Napa Cabbage and Shrimp Jeon: A Delicious Way to Use Leftover Cabbage
Don’t let that leftover napa cabbage from your shabu-shabu go to waste! This recipe turns it into delicious, pan-fried pancakes (jeon) perfect for a rainy day. The natural sweetness of the cabbage combined with the plump, juicy shrimp creates a delightful texture and flavor. Served with a simple dipping sauce, it’s a truly special treat.
Main Ingredients
- Napa cabbage (leftover from shabu-shabu)
- Green onion (white parts primarily)
- Carrot (for color)
Dipping Sauce
- 2 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1/2 tsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1/2 tsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Prepare the thicker stem parts of the napa cabbage. Cut them into 2-3 cm pieces that are easy to handle, then place them in a bowl and sprinkle with salt. Let them sit for about 10 minutes to lightly pickle. This step helps the cabbage retain its crispness and absorb flavor, making the jeon even tastier.
Step 2
Rinse the salted cabbage thoroughly under running water to remove excess salt, and squeeze out any excess water. Finely julienne the carrot and finely chop the green onions, focusing on the white parts. (You can add chopped chili peppers for extra spice if you like.)
Step 3
In a bowl, add a generous amount of pancake mix. Gradually add water while mixing to create the batter. Avoid making it too watery, as the jeon might tear. Aim for a consistency where the batter flows smoothly when scooped with a spoon. Add the chopped cabbage, carrot, and green onion, and gently mix everything together.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is hot, scoop the batter using a spoon and carefully place it onto the pan to form pancakes. It’s best to make them slightly thick rather than too thin for a better texture.
Step 5
Arrange the prepared shrimp evenly on top of the batter. Adding shrimp makes the jeon more visually appealing and adds a delightful chewy texture.
Step 6
Once the bottom side is golden brown, carefully flip the jeon using a spatula and cook the other side until golden brown as well. It’s important to cook slowly over medium-low heat to ensure the inside is cooked through.
Step 7
Serve the perfectly cooked Napa Cabbage and Shrimp Jeon on a plate with the prepared dipping sauce. (Dipping Sauce: Mix 2 Tbsp soy sauce, 1 Tbsp vinegar, and 1/2 tsp gochugaru). While large cabbage pancakes are delicious, adding shrimp makes this version especially special. Enjoy the wonderful crispiness and moist interior of this Cabbage and Shrimp Jeon!
