If you are looking for CRISPY & JUICY vegetable pancakes with minimal batter, you came to the right place today! These pan-fried Napa Cabbage pancakes (Baechu Jeon 배추전) will satisfy that savory Korean pancakes cravings, with that crunchy and juicy bite, all dipped in soy sauce dipping sauce...YUM!
I grew up having Baechu/배추 (napa cabbage) Jeon/전 (pan-fried patties) as a kid, every time my grandmother made Kimchi. This is where she would save the wilted and torn leaves on the exterior of the Baechu (she called these the 'uglies') and pan-fry them with lightly coated batter. And even now, when I make Kimchi, especially during Kimchi "making season" (Kim Jang 김장), I would make these crispy pan-fried baechu jeon, in remembrance of my grandmother. And one of the fun parts of making lots of kimchi with family and close friends is making these kimchi snacks (baechu jeon, baechu geotjuri/배추겉절이, baechu ssam/lettuce wrap, baechu soybean paste soup/배추된장국...etc.).
I am SO EXCITED to share this Napa Cabbage pancakes recipe with you BECAUSE it is SUPER EASY to make and it has far less batter than your typical Korean pancakes, which means you can eat more and feel less guilty...:-)
Today's Korean Napa Cabbage Pancakes( Baechu Jeon 배추전) Recipe & Mukbang Includes: How To Prepare Napa Cabbage Leaves
How To Mix Korean Pancakes Batter Powder
How To Coat Batter Mix & Pan Fry Napa Cabbage Leaves
How To Make Soy-Sauce Dipping Sauce (Ganjang Yangyeom 간장 양념)
Napa Cabbage Pancakes Eating Show/Mukbang
Below You'll Find:
INGREDIENTS
PRODUCT LINKS (These are affiliate links, which means, I get a small commission when you make a purchase using these links, AT NO EXTRA COST TO YOU. Thank you for your support!)
RECIPE INSTRUCTIONS (includes troubleshooting tips)
Kimchi Storage & Fermentation Tips
INGREDIENTS
(Serving Size: 4 large Napa Cabbage pancakes)
Pancake Batter Mix
1 Cup Korean Pancakes Powder
1.25 Cups Water (room temperature)
To Make Your Own Korean Pancakes Batter Mix
3/4 Cup White Flour (substitution options: Whole-Wheat or Potato Flour)
1/4 Cup Sweet White Rice Flour or Potato Flour
1 Tsp Baking Powder
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1/2 Tsp Kosher Salt
1.25 Cups Water (room temperature)
Soy Sauce Dipping Sauce
1 Tbsp Water
1 Tbsp Soy Sauce
1/2 Tbsp Brown Rice Vinegar (any mild vinegar will suffice)
Sesame Oil (tiny drizzle, less than 1/4 Tsp)
Toasted Sesame Seed (tiny pinch)
Korean Red Pepper Flakes/GoChuGaRu (tiny pinch, less than 1/4 Tsp)
Extra Virgin Olive Oil for pan frying (about 1.5 - 2 Tbsp per leaf)
(These are affiliate links, which means, I get a small commission when you make a purchase using these links, AT NO EXTRA COST TO YOU. Thank you for your support!)
Korean Pancake Mix
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Korean Pancake Mix Set
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*Sweet Rice Flour
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*Organic Garlic Powder
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*Organic Onion Powder
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Korean Soy Sauce
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Kikkoman Soy Sauce
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Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives CLICK HERE https://amzn.to/2AyzxVI
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Sesame Seed Salt https://amzn.to/2OlWjlJ
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Non-Stick Frying Pans
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Handmade Jujube Tree Wooden Korean Utensil, Spoons & Chopsticks https://amzn.to/2JDxb9e
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GEARS USED IN TODAY'S VIDEO:
LENS:
LENS ADAPTER:
CAMERA: https://amzn.to/2oIWTTs
LIGHTS:
Softbox
INSTRUCTIONS
Rinse the leaves in cold water. Gently pat with kitchen/paper towel to remove all moisture from the leaf. You can also let it air dry on a colander for 10 minutes or so.
Trim off any yellow/brownish colored parts of the napa cabbage leaf. Make a few cuts by the base (firm part of the leaf) of the cabbage leaf to flatten that natural firm curve of the stem of the leaf.
In a large mixing bowl, add the pancake batter mix and slowly add the water (in small amounts). Mix well until there are no lumps and the consistency is slightly runnier than gravy, but it should still be thick enough to leave a clean line on the back of the spoon. (TIP: Coat the back of the spoon with the wet batter. Run your finger on the back of the spoon. It should leave a clean line, without the wet batter running across the line.)
Preheat your non-stick frying pan (on high heat for about 2 minutes). (TIP: Sprinkle a few droplets of water on your frying pan. The droplets should sizzle and disappear in 3 to 5 seconds. This means your frying pan is ready to start cooking the cabbage leaves. If the droplets are hangout and staring back at you, then you need to preheat the frying pan a bit longer. Repeat the droplet test.)
Take the base of the leaf and put it through one end of the mixing bowl and submerge it completely under the wet batter. Then slowly pull the base of the leaf through the other side of the bowl, pulling the green leafy part of the leaf, fully submerged under the wet batter. Slowly pull out the batter coated leaf. Hold the leaf by the base and gently shake off the excess batter from the leaf. You can use a spoon to gently scrape off the excess wet batter from the green leafy part.
Lower the stove heat to medium-high/medium. Add the extra virgin olive oil, and gently lay down the batter coated leaf. Swirl the frying pan around to redistribute the oil around the leaf. Cook for 2 minutes or until golden brown. Then turn over the leaf and cook until golden brown.
Soy-Sauce Dipping Sauce (Ganjang Yangyeom 간장 양념): Combine all the ingredients and mix well. You can make this days in advance. Just store it in an air-tight container and store in the refrigerator.
This is best enjoyed straight off the frying pan. Cut the pan-fried leaf into bite-size pieces. Then dip into the soy-sauce dipping sauce and ENJOY! Bon Appetit😋
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