Baechujeon (배추전) is a standard Korean pancake made with napa cabbage. The candy, tender leaves are evenly coated in batter and pan-fried till crisp across the edges.

What units this model aside is the addition of nutty perilla oil and savory saeujeot, which deliver depth and steadiness whereas permitting the pure taste of the cabbage to stay on the middle. Easy and understated, it’s a dish constructed on just a few rigorously chosen substances.

Why You’ll Love This Recipe

• A mild, balanced taste. Candy napa cabbage, nutty perilla oil, and savory saeujeot complement each other with none one taste overpowering the remainder.
• A lightweight, delicate batter. Simply sufficient batter coats every cabbage leaf, permitting its pure sweetness and texture to shine via.
• A satisfying distinction in texture. Crisp, golden edges give option to tender, juicy napa cabbage.
• Versatile and simple to serve. Get pleasure from it as a snack, facet dish, or as a part of a Korean meal.

Components

Cabbage

• 12 medium napa cabbage leaves (350 to 450 g / 12.3 to fifteen.9 oz)
• 1 Tbsp high-quality sea salt
• 2 cups heat water

Batter

• 1/2 cup Korean pancake combine (buchim garu), 70 g (2.5 oz)
• 1/2 cup tempura combine, 70 g (2.5 oz)
• 3/4 cup + 2 Tbsp chilly water
• 1/2 tsp salted shrimp liquid (from saeujeot), or anchovy fish sauce
• 1/2 tsp perilla oil

For cooking

• 1 to 2 Tbsp impartial cooking oil, per cabbage leaf

The way to Make Baechujeon

1. Put together the cabbage
Separate the napa cabbage leaves and rinse them nicely below chilly working water.

Utilizing a knife, make just a few shallow cuts throughout the thicker white stem of every cabbage leaf, just like evenly scoring squid or tenderizing meat. This helps the stems soften extra evenly and makes the leaves simpler to fold throughout cooking.

2. Salt the cabbage
Dissolve the salt within the heat water in a big measuring cup. Place the cabbage leaves in a mixing bowl, then pour over the salt water and gently toss to coat evenly. Allow them to relaxation for five minutes, or till barely softened and pliable. In the meantime, put together the batter.

3. Make the batter
In a bowl, mix the batter substances and blend till easy. The batter must be skinny sufficient to coat the cabbage evenly with out feeling heavy.

4. Rinse and drain
Briefly rinse the cabbage below working water, then gently shake off the surplus water. If the leaves are nonetheless dripping, evenly pat them with paper towels. They need to stay evenly moist, not fully dry.

5. Coat and cook dinner the cabbage
Pour the batter right into a rimmed baking sheet or giant plate. Warmth a skinny layer of oil in a big frying pan over medium warmth.

Dip one cabbage leaf into the batter, coating each side evenly, and let the surplus batter drip off. Instantly place it within the pan. Repeat with solely as many leaves as will match comfortably in a single layer.

Prepare dinner for 1 to 2 minutes per facet, or till evenly golden with crisp edges. Regulate the warmth as wanted so the pancakes cook dinner gently with out burning. Repeat with the remaining cabbage, including extra oil as wanted.

6. Serve
Serve heat with the dipping sauce on the facet.

Ideas for the Finest Baechujeon

• Serve them heat. These pancakes are greatest loved freshly cooked, whereas the perimeters are nonetheless evenly crisp and the cabbage is heat and tender. They soften as they cool, so serve them as quickly as attainable for the most effective texture and taste.
• Use saeujeot for deeper taste. I discover that saeujeot offers the pancakes a deeper, extra rounded savory taste than Korean anchovy fish sauce, with a richer umami taste.
• Select smaller, tender cabbage leaves. Smaller or youthful napa cabbage leaves work greatest as a result of they soften rapidly, lie flatter within the pan, and produce a lighter pancake with extra delicate, crisp edges. Very giant or thick leaves can really feel heavier and will must be salted a bit of longer, till the stems are barely softened and versatile.

Extra Korean Pancake Recipes To Attempt

Should you loved this baechujeon, listed below are just a few extra Korean pancake recipes to attempt.

• Kimchi Pancake – Crisp across the edges and filled with tangy, well-fermented kimchi, this savoury pancake is considered one of Korea’s hottest consolation meals. It’s simple to make and excellent as a snack, facet dish, or gentle meal.
• Seafood Pancake – Loaded with seafood and inexperienced onions, this basic Korean pancake is crisp on the skin and tender inside. It’s a preferred alternative for sharing and pairs particularly nicely with a easy dipping sauce.
• Korean Chive Pancake – Contemporary garlic chives give this gentle, savoury pancake its distinctive aroma and flavour. With crisp edges and a young centre, it’s a simple option to take pleasure in considered one of Korea’s favorite seasonal greens.
• Korean  Potato Pancake -Made with finely julienned potatoes, this crispy potato pancake has golden, lacy edges and a young chunk. With only a handful of substances, it’s a easy dish that lets the pure flavour of the potatoes shine.

• Put together the cabbage. Separate the napa cabbage leaves and rinse them nicely below chilly working water. Utilizing a knife, make just a few shallow cuts throughout the thicker white stem of every cabbage leaf, just like evenly scoring squid or tenderizing meat. This helps the stems soften extra evenly and makes the leaves simpler to fold throughout cooking.

• Salt the cabbage. Dissolve the salt within the heat water in a big measuring cup. Place the cabbage leaves in a mixing bowl, then pour over the salt water and gently toss to coat evenly. Allow them to relaxation for five minutes, or till barely softened and pliable. In the meantime, put together the batter.

• Make the batter. In a bowl, mix the batter substances and blend till easy. The batter must be skinny sufficient to coat the cabbage evenly with out feeling heavy.

• Rinse and drain. Briefly rinse the cabbage below working water, then gently shake off the surplus water. If the leaves are nonetheless dripping, evenly pat them with paper towels. They need to stay evenly moist, not fully dry.

• Coat and cook dinner the cabbage. Pour the batter right into a rimmed baking sheet or giant plate. Warmth a skinny layer of oil in a big frying pan over medium warmth. Dip one cabbage leaf into the batter, coating each side evenly, and let the surplus batter drip off. Instantly place it within the pan. Repeat with solely as many leaves as will match comfortably in a single layer.Prepare dinner for 1 to 2 minutes per facet, or till evenly golden with crisp edges. Regulate the warmth as wanted so the pancakes cook dinner gently with out burning. Repeat with the remaining cabbage, including extra oil as wanted.
• Serve. Serve heat with the dipping sauce on the facet.

• Serve them heat. Baechujeon is greatest loved freshly cooked, whereas the perimeters are evenly crisp and the cabbage is heat and tender. The pancakes soften as they cool.
• Use saeujeot for deeper taste. I discover that saeujeot offers the pancakes a deeper, extra rounded savory style than Korean anchovy fish sauce, with richer umami.
• Select smaller, tender cabbage leaves. Smaller or youthful napa cabbage leaves soften rapidly, lie flatter within the pan, and produce lighter pancakes with extra delicate, crisp edges. Very giant or thick leaves might really feel heavier and want a bit of longer to melt within the salt water.

Energy: 54kcal | Carbohydrates: 9g | Protein: 1g | Fats: 1g | Saturated Fats: 0.1g | Polyunsaturated Fats: 0.4g | Monounsaturated Fats: 1g | Trans Fats: 0.01g | Sodium: 619mg | Potassium: 73mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 89IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 0.3mg

The diet info proven is an estimate supplied by a web based diet calculator. It shouldn’t be thought-about an alternative to an expert nutritionist’s recommendation.

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