Savory Napa Cabbage Pancakes (Baechujeon)
Seasonal Spring Cabbage Pancakes: A Delicious and Easy Jeon Recipe
Introducing the perfect dish for when you crave something delicious and satisfying: Spring Cabbage Pancakes (Baechujeon)! Made with seasonal spring greens like Napa cabbage or bok choy, these pancakes are packed with flavor and nutrients. Simple to make and wonderfully tasty, they’re ideal for a light meal, a hearty snack, or an appetizer. Let’s get cooking!
Main Ingredients- 6 large leaves of Napa cabbage or spring greens (adjust quantity based on size)
Batter Ingredients- 1 cup (approx. 100g) pancake mix (buchim garu)
- 2/3 cup (approx. 130ml) cold water
- 1 pinch of salt (enhances flavor)
- 1 cup (approx. 100g) pancake mix (buchim garu)
- 2/3 cup (approx. 130ml) cold water
- 1 pinch of salt (enhances flavor)
Cooking Instructions
Step 1
First, thoroughly wash the Napa cabbage or spring greens under running water. If the leaves are very large, you can cut them into 2-3 bite-sized pieces for easier handling.
Step 2
In a large bowl, combine 1 cup of pancake mix and 2/3 cup of cold water. Using cold water helps to make the pancakes extra crispy.
Step 3
Using a spatula or whisk, mix the pancake mix and water until smooth, ensuring there are no lumps. Avoid overmixing; a few small lumps are perfectly fine.
Step 4
Add the prepared Napa cabbage or spring greens to the batter and gently toss to coat each leaf evenly. Aim for a thin layer of batter on all parts of the vegetables.
Step 5
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is hot, carefully place the batter-coated cabbage or greens onto the pan in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
Step 6
Once one side turns golden brown and crispy, flip the pancakes using a spatula. Continue to cook, flipping occasionally, until both sides are beautifully golden and the vegetables are tender yet slightly crisp.
Step 7
When the pancakes are evenly golden brown and cooked through, carefully remove them from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while warm for the best texture and flavor.
Step 8
Let’s make a delicious dipping sauce to accompany your pancakes! In a small bowl, combine 1 Tbsp soy sauce (guk-ganjang), 1 Tbsp chopped green onion, 1 tsp chopped chili pepper (optional, for heat), 1 tsp red pepper flakes (gochugaru), 1 tsp sesame seeds (kkaesokkeum), and 1 tsp sesame oil. Mix well until everything is combined. Adjust seasoning to your preference!
