Baechujeon (Korean Cabbage Pancakes)

Baechujeon served on a wooden plate with chopsticks and a bowl of dipping sauce.

Baechujeon (Korean Cabbage Pancakes)

Baechujeon is a traditional Korean pancake made with napa cabbage lightly coated in batter and pan-fried until crisp around the edges. Perilla oil and saeujeot give it a distinctive nutty, savory flavor. Enjoy it as a snack, side dish, or light meal.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Side dishes

Cuisine: Korean

Keyword: baechujeon, korean cabbage pancake

Servings: leaves

Calories: 54kcal

Author: Sue Pressey

Ingredients

Cabbage

12 napa cabbage leaves (350 to 450 g / 12.3 to 15.9 oz)
1 Tbsp fine sea salt
2 cups warm water (500ml)

Batter

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

For cooking

1-2 Tbsp neutral cooking oil , per cabbage leaf

Instructions

Prepare the cabbage. Separate the napa cabbage leaves and rinse them well under cold running water.
Using a knife, make a few shallow cuts across the thicker white stem of each cabbage leaf, similar to lightly scoring squid or tenderizing meat. This helps the stems soften more evenly and makes the leaves easier to fold during cooking.
Salt the cabbage. Dissolve the salt in the warm water in a large measuring cup. Place the cabbage leaves in a mixing bowl, then pour over the salt water and gently toss to coat evenly. Let them rest for 5 minutes, or until slightly softened and pliable. Meanwhile, prepare the batter.
Make the batter. In a bowl, combine the batter ingredients and mix until smooth. The batter should be thin enough to coat the cabbage lightly without feeling heavy.
Rinse and drain. Briefly rinse the cabbage under running water, then gently shake off the excess water. If the leaves are still dripping, lightly pat them with paper towels. They should remain lightly moist, not completely dry.
Coat and cook the cabbage. Pour the batter into a rimmed baking sheet or large plate. Heat a thin layer of oil in a large frying pan over medium heat.
Dip one cabbage leaf into the batter, coating both sides lightly, and let the excess batter drip off. Immediately place it in the pan. Repeat with only as many leaves as will fit comfortably in a single layer.
Cook for 1 to 2 minutes per side, or until lightly golden with crisp edges. Adjust the heat as needed so the pancakes cook gently without burning. Repeat with the remaining cabbage, adding more oil as needed.
Serve. Serve warm with the dipping sauce on the side.

Notes

Serve them warm. Baechujeon is best enjoyed freshly cooked, while the edges are lightly crisp and the cabbage is warm and tender. The pancakes soften as they cool.
Use saeujeot for deeper flavor. I find that saeujeot gives the pancakes a deeper, more rounded savory taste than Korean anchovy fish sauce, with richer umami.
Choose smaller, tender cabbage leaves. Smaller or younger napa cabbage leaves soften quickly, lie flatter in the pan, and produce lighter pancakes with more delicate, crisp edges. Very large or thick leaves may feel heavier and need a little longer to soften in the salt water.

Nutrition