Cabbage Pancake Bonchon Baechujeon | 배추전

Emily Strong's avatar
Emily Strong

Ingredients

Dipping sauce

  • 1
    tbs Rice vinegar
  • 1
    tsp Sesame seed oil
  • 1
    tsp Gochugaru
  • 2
    tbs Soy sauce
  • 2
    Green onion
    chopped
  • 1
    tbs Sesame seeds
    toasted

Batter

  • 1
    cup Anchovy or vegetable stock
  • 2/3
    cup All purpose flour
  • 1/2
    tsp Salt
  • 1
    Egg
    whipped

Cabbage

  • 1
    head Napa cabbage

Instructions

1
Visit one of your favorite Asian grocery stores! I made a quick bike to Khim’s Millenium Market (536 Myrtle Ave., Brooklyn, NY 11205) to swoop up the goods.
2
Wash off outer leaves of the cabbage and save for kimchi. Peel off 3-4 layers of healthy,crunchy,looking leaves. Wash thoroughly. Cut off ends. Dry the leaves.
3
For the dipping sauce,mix together the soy sauce, gochugaru, rice vinegar, green onion, sesame seed oil, and sesame seeds in a small bowl. Mix and set aside.
4
Make the batter by mixing the stock, salt, flour, and the egg (whip separately) in a large bowl.
5
Heat up a tablespoon of vegetable oil in a large skillet over medium high heat. Coat pan evenly.
6
Dip your dried cabbage leaf into the batter, and coat the whole leaf as evenly and generously as possible.
7
Place the leaf in the skillet, fit as many in w/o touching each other. Press down carefully on the leaves with a spatula to flatten so they can cook evenly.
8
Sprinkle on some gochugaru, then flip & add oil if necessary. Cook another 2-3 minutes, until crispy. Place on a large flat tray or cooling rack.
9
Sprinkle chopped green onion and toasted sesame seeds over the leaves. Serve hot with dipping sauce. Cut into snack sized bites with kitchen scissors 😋.
Emily Strong's avatar
Visit one of your favorite Asian grocery stores! I made a quick bike to Khim’s Millenium Market (536 Myrtle Ave., Brooklyn, NY 11205) to swoop up the goods.