Vegan Korean Cabbage Pancake (Baechu Jeon)
A gentle, egg-free vegan Korean cabbage pancake made with whole napa cabbage leaves.Soft, tender cabbage and a light batter slowly pan-fried until warm golden. A simple vegan yachaejeon recipe for everyday meals or sharing on a large platter.
Equipment
- frying pan
- Mixing bowl
- whisk
- Knife and cutting board
- Spatula
Ingredients
▶︎ For the cabbage pancake
- napa cabbage leaves soft inner leaves preferred, as needed
- 40 g cake flour
- 1 tablespoon potato starch
- 100 ml water
- 1 teaspoon soy sauce
- a pinch of salt
- neutral vegetable oil for frying, as needed
Instructions
Prepare the batter
- In a bowl, gently whisk together the flour and potato starch.40 g cake flour, 1 tablespoon potato starch
- Add water, soy sauce, and a pinch of salt, mixing until the batter becomes smooth and lightly pourable.100 ml water, 1 teaspoon soy sauce, a pinch of salt
Prepare the cabbage leaves
- Separate the napa cabbage leaves, rinse briefly, and let the excess water drain.napa cabbage leaves
- To help them lie flat, gently tap the thick stem with the flat side of a knife or a pestle, or make a few small cuts along the stem.
Coat the cabbage
- Dip each cabbage leaf into the batter, allowing a thin, even layer to coat the surface.
Cook the pancakes
- Warm a frying pan over medium heat and add a small amount of oil.neutral vegetable oil
- Place the battered cabbage leaves into the pan and cook over low to medium-low heat, gently turning them from time to time, until the leaves become tender and the batter develops a warm golden color.
Serve
- Arrange on a plate and enjoy with the vegan dipping sauce.
Notes
Notes
- Using the soft inner leaves of napa cabbage helps achieve a tender texture and an even finish.
- Adding oil little by little keeps the pancakes light, as the batter is quite delicate.
- The batter feels best when prepared just before cooking.
Storage
These pancakes are best enjoyed freshly cooked.If batter remains, use it right away with other vegetables such as squash, carrots, or green onions.