AI-generated imageKorean Baechu Jeon: Crispy Whole Napa Cabbage Leaf Pancakes (4 Servings)
Baechu jeon is a Korean napa-cabbage pancake made by coating tender whole leaves in a thin batter and pan-frying until crisp, served with soy-vinegar dip. The creator recalls it as a southern Korean regional family dish.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash eight napa leaves, make a 2–5 cm slit in the thick stem or gently flatten it with a knife back. Pat dry with a clean towel.
- 02
Combine 2 tbsp soy sauce, 1 tbsp vinegar and 1/2 tsp sugar for the dip; add optional 1/2 tbsp gochugaru and 1 tsp sesame.
- 03
Mix one cup Korean pancake flour, two tbsp starch and one cup ice water to make a thin batter. If using dried shrimp, crush two tbsp and stir in.
- 04
Dip each cabbage leaf in batter, letting extra batter drip off so the coating stays thin.
- 05
Heat oil in batches over medium heat, press leaves flat and cook each side around 2–3 minutes until golden and no raw batter remains. Repeat for all eight leaves.
- 06
Divide the pancakes into four portions, cut large leaves into manageable pieces and serve hot with dipping sauce.
Helpful source links
Before you cook
Check wheat in pancake mix, soy and wheat in sauce, optional shrimp shellfish and optional sesame. Dry cabbage before frying to prevent oil splashes and cook batter fully. Refrigerate leftovers within two hours.
Allergens: 밀(부침가루) / Wheat (pancake flour) / 小麦（チヂミ粉）, 대두·밀(간장) / Soy and possible wheat (soy sauce) / 大豆・小麦の可能性（しょうゆ）, 갑각류(선택 건새우) / Crustacean shellfish (optional shrimp) / 甲殻類（任意の干しえび）, 참깨(선택 고명) / Sesame (optional topping) / ごま（任意のトッピング）
Image & source credits
AI-generated image.
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