Pairs well with Baechujeon (Korean Cabbage Pancake)
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Baechujeon (Korean Cabbage Pancake)
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A simple and delicious recipe for Korean cabbage pancakes, using basic ingredients and served with a quick dipping sauce.
00:30:00 total
Serves 2
easy
Cold Starter / Salad
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Ingredients
- cabbage (baechu) - 8 ounces (8 ounces, leaves flattened and tough outer leaves removed)
- vegetable stock - 1 cup (or chicken broth, or water if not available)
- salt - 1/2 teaspoon
- flour - 2/3 cup
- egg - 1
- cooking oil - as needed (vegetable oil preferred, for frying)
- soy sauce - 2 tablespoons (for dipping sauce)
- white vinegar - 1 tablespoon (for dipping sauce)
- gochu-garu (Korean hot pepper flakes) - 1/2 teaspoon (for dipping sauce)
- sesame seeds - 1 teaspoon (for dipping sauce)
- green onion - as needed (chopped, for dipping sauce)
Instructions
- Prepare the Cabbage: Choose good-looking cabbage leaves, flatten them by giving a few slits to make them lay flat.
- Make the Batter: Mix 1 cup of vegetable stock with 1/2 teaspoon of salt, 2/3 cup of flour, and one egg until well combined.
- Prepare the Dipping Sauce: Mix 2 tablespoons of soy sauce, 1 tablespoon of white vinegar, 1/2 teaspoon of gochu-garu, 1 teaspoon of sesame seeds, and chopped green onion.
- Cook the Pancake: Heat a pan with a generous amount of cooking oil over medium-high heat. Dip the cabbage leaves in the batter and fry until the bottom side is a little crunchy, then flip over. Repeat with remaining batter.
- Serve: Serve the pancakes hot with the dipping sauce on the side.
