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Baechujeon

SOUTH KOREA

Napa cabbage isn't just for kimchi you know

SUBMITTED BY

Angela

Baechujeon

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Ingredients
  

  • 6-8 leaves napa cabbage use the inner leaves, not too small, not too big

For the batter

  • 1 cup flour
  • 1 cup water
  • 1 egg
  • 2 Tbsp potato starch
  • 1 tsp salt
  • vegetable oil for frying

For dipping sauce

  • soy sauce
  • white vinegar
  • sesame seeds
  • gochugaru

Instructions
 

  • Separate the leaves from napa cabbage.
  • Pound the stem part of the cabbage so it straightens making it easier to be pan fried.
  • In a bowl, mix the flour and potato starch with cold water. If using, add the egg and a tsp of salt. Stir until the batter is smooth and slightly runny. If it’s too thick, add a little more water.
  • Heat a large frying pan over medium heat and add a little cooking oil. Dip each cabbage leaf into the batter, making sure both sides are well-coated.
  • Place the battered cabbage leaves in the frying pan. Don’t overcrowd the pan; fry in batches if necessary. Cook for 2-3 minutes on each side, or until the pancakes are golden brown and crispy.
  • While the pancakes are frying, mix the soy sauce, vinegar, and gochugaru and sesame seeds (all to taste) in a small bowl.
  • Serve warm with the dipping sauce on the side. You can cut it to bite size pieces with scissors before serving.
Course: Lunch, Snack
Region: Asia

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