Name: Cabbage pancake
Prep time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Pork
Ingredients: 8 qty ounces napa cabbage leaves (4 to 5 leaves), washed, pat dried, with a few slits at the bottom so they lay flat; 1 tsp vegetable oil for cooking; 1 cup stock (vegetable stock, anchovy-kelp stock, or chicken broth); 0.5 tsp kosher salt; 2.5 cup all purpose-flour; 1 qty egg; 2 tbsp soy sauce; 0.5 tsp gochu-garu (Korean hot pepper flakes); 1 tbsp white vinegar; 1 qty green onion, chopped; 1 tsp toasted sesame seeds

This baechujeon contains napa cabbage (baechu), which is also used to create traditional kimchi. So, the next time you prepare kimchi, save some cabbage leaves for this dish. If you're too intrigued about the flavor, buy one up today and give it a go.

Cabbage pancake

Combine the soy sauce, gochu-garu, vinegar, green onion, and sesame seeds in a small bowl. Mix well and set aside.

Combine the stock, salt, flour, and the egg in a large bowl. Mix together well.

Heat up some vegetable oil in a large skillet over medium high heat. Swirl to coat evenly.

Dip a cabbage leaf into the batter, making sure to coat the whole leaf. Place it in the skillet. Repeat with another leaf.

With a spatula, press down on the slitted white parts of the leaves for about 10 seconds to flatten them out. Cook until lightly crisped on the bottom, about 2 minutes.

Flip and add more oil if necessary. Cook another 2 minutes, until the other side is lightly crisp, too.

Flip and cook for another 1 to 2 minutes, until both sides are crisp but not brown.

Transfer to a plate and serve right away with the dipping sauce. Work in batches with the rest of cabbage and the batter.

Cabbage pancake

This baechujeon contains napa cabbage (baechu), which is also used to create traditional kimchi. So, the next time you prepare kimchi, save some cabbage leaves for this dish. If you're too intrigued about the flavor, buy one up today and give it a go.

Ingredients

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