Korean Cabbage Pancakes (Baechu Jeon)

Korean cabbage pancakes (baechu jeon) are crispy and delicious. They are simple and inexpensive to prepare, making them a great snack or appetizer.

Cuisine Korean

Keyword baechu jeon, cabbage pancake, dak-gangjeong, napa cabbage pancake, pan fried cabbage

Prep Time 5

Cook Time 20

Servings people

Calories 280

Cut a 1-2 inch slit in the center of the cabbage stem with a knife or kitchen scissors so the leaves lay flat when pressed down. If needed, pound the stem with a heavy object.
Combine all the pancake batter ingredients and stir together. The consistency should be thin and slightly runny. Adjust the amount of ice water as needed. 3. Crush dried shrimp with your hands or chop them finely with a knife. Add the crushed shrimp into the wet batter and stir well.
One at a time, dip the napa cabbage leaves into the wet batter, allowing the excess batter to drip off.
In a large skillet, heat 1 tablespoons of oil over medium heat. Place the battered napa cabbage leaf in the pan and gently press it down with a spatula to flatten the leaf. Fry the cabbage for 2-3 minutes on each side, or until golden brown spots appear and the edges get crispy. Drizzle more oil around the cabbage if needed. Do not flip the pancakes back and forth.
Serve the pancakes immediately with Korean pancake dipping sauce and enjoy while they're hot. If the leaves are large, you can cut them into bite-sized pieces or use chopsticks to tear them.

Homemade buchimgaru from scratch (for 1 cup volume):

• 3/4 cup all-purpose flour

•1/4 cup potato starch or cornstarch

•1/2 tsp baking powder

•1/4 tsp salt

•1/4 tsp sugar

•1/4 tsp garlic powder

•1/4 tsp onion powder

If you want this pancake recipe to be vegan or vegetarian dish, omit the dried shrimps.