배추전 (Baechujeon: Korean Cabbage Pancake)
Ingredients: Napa Cabbage (Baechu), All-purpose flour, Vegetable stock, Salt, Egg · 20 min cook time · 310kcal · ~₩4,500
Ingredients
225g Napa Cabbage (Baechu), 100g All-purpose flour, 240ml Vegetable stock, 2.5g Salt, 1개 Egg, 30ml Cooking oil, 30ml Soy sauce, 15ml White vinegar, 2.5g Gochugaru (Korean hot pepper flakes), 5g Sesame seeds, 10g Green onion
Instructions
1. Remove the outer leaves of the Napa cabbage. You will need about 8 ounces (225g) of leaves. The remaining cabbage can be used for kimchi.
2. Wash the cabbage leaves thoroughly under running water.
3. Pat the washed cabbage leaves dry with a clean kitchen towel.
4. Make a few slits in the thick white part of each cabbage leaf to help it lie flat and cook evenly.
5. Prepare the batter: In a bowl, combine 1 cup of vegetable stock (or anchovy-kelp stock, chicken broth, or water), 1/2 teaspoon of salt, 2/3 cup of all-purpose flour, and 1 egg. Mix until smooth.
6. Prepare the dipping sauce: In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of white vinegar, 1/2 teaspoon of gochugaru (Korean hot pepper flakes), and 1 teaspoon of sesame seeds. Chop green onion and add to the sauce. Mix well.
7. Heat a frying pan over medium-high heat and add a generous amount of cooking oil.
8. Dip each cabbage leaf into the batter, ensuring both sides are coated.
9. Place the battered cabbage leaves in the hot pan. Cook until golden brown and crispy on one side, then flip and cook the other side.
10. Once cooked, transfer the cabbage pancakes to a serving dish. Use kitchen scissors to cut them into bite-sized pieces for easier eating.
11. Enjoy your delicious Baechujeon!
Source: Watch the original video