Napa Cabbage Pancake: A Crispy Vegan Korean Vegetable Pancake
If you’re looking for a simple yet incredibly satisfying dish, you must try this Napa Cabbage Pancake. In Korea, it’s known as Baechujeon, and it is a classic Korean vegetable pancake that is incredibly crispy and allows you to enjoy the natural sweetness of the cabbage. Because this recipe uses no eggs or dairy, it’s a naturally Vegan Korean pancake that anyone can enjoy, whether you are a vegetarian or a vegan.
Why you’ll love this Baechu Jeon recipe
This is not your average pancake. Unlike other Korean vegetable pancake recipes that require lots of chopping, this one keeps the cabbage leaves whole for a unique texture. It’s a healthy, light, and crispy Vegan Korean pancake that works perfectly as a snack or a side dish.
Ingredients for Your Korean Vegetable Pancake
To make the best Napa Cabbage Pancake, you only need these pantry staples. This is what makes it such an easy Vegan Korean pancake to whip up any time. Many people looking for easy vegetable Korean pancake ideas will love this simple list.
Main Ingredients
Dipping Sauce for Korean Pancake
Step-by-Step: How to Make This Napa Cabbage Pancake
- Prep the Cabbage: Cut the bottom part of the Napa cabbage leaves about 2cm. Tap the entire back of the leaves with the back of a knife to flatten them out. This step is crucial for a Korean vegetable pancake so it cooks evenly in the pan.
- Prepare the Batter: Mix 1 cup of pancake mix and 1 cup of cold water in a 1:1 ratio. The batter might look too thin, but a thin batter makes it crispier. Using cold water is the secret to a crispy Vegan Korean pancake.
- Coat the Leaves: First, coat the cabbage leaves with the dry pancake mix (1/2 cup). Then, dip them into the prepared liquid batter. You must coat with powder first so that the liquid batter sticks well to the cabbage leaves.
- Fry Until Crispy: Pour a generous amount (10 tbsp) of cooking oil into the pan. Place the cabbage in the pan. You must fry them on medium-high heat as if deep-frying in oil to make this vegetable pancake truly crispy.
- Golden Perfection: Cook until both sides are golden brown and delicious.
- Make the Sauce: Mix all the dipping sauce ingredients together to make the sauce. If you like your Korean pancake spicy, you can slice and add 1 small spicy chili pepper to the sauce. If you don’t like spicy food, adding toasted sesame seeds or sliced green onions is also good.
Secret Tips for the Crispiest Korean Vegetable Pancake
- The Batter: Keep the ratio of powder to water at 1:1. It might look a bit thin, but this batter is the core of the crispiness. Also, make sure to use cold water for a crispier pancake. If you want even more crunch, I recommend using sparkling water.
- Generous Oil: If you pour only a little oil for health reasons, it will become grilled cabbage instead of a Napa Cabbage Pancake. The secret to crispiness is pan-frying in plenty of oil.
- Medium-High Heat: If cooked over low heat, the vegetable Korean pancake will become soggy. You must fry it over medium-high heat as if deep-frying in oil to make it crispy.
Substitutes for Pancake Mix (Gluten-Free Options)
Instead of pancake mix, you can mix flour, potato starch, and a small amount of baking powder to create a chewy and crispy Napa Cabbage Pancake. In this case, add salt to the flour to season it. Adding garlic powder and onion powder will make it even more delicious. For a gluten-free Vegan Korean pancake, use a gluten-free flour blend with potato starch instead of regular flour.
How to Eat Your Napa Cabbage Pancake
A vegetable Korean pancake can be a side dish or a main course. For Napa Cabbage Pancake, you can tear the cabbage lengthwise with chopsticks and dip it in the soy sauce. In the past, grandmothers used to tear it by hand for their grandchildren, and honestly, that still feels like the most delicious way to eat it.
Best Pairings for Your Vegan Korean Pancake
- Makgeolli: Korean pancakes pair best with Makgeolli, a Korean rice wine. The smooth and carbonated Makgeolli balances the oiliness of the pancake perfectly.
- White Wine: If Makgeolli is hard to find, try enjoying your Napa Cabbage Pancakes with white wine or sparkling white wine.
- Kimchi or Pickled Onions: Because pancakes are oily, they can easily feel greasy to Koreans. Eating them with Kimchi or onions pickled in vinegar and soy sauce refreshes the palate and balances the oiliness perfectly. Below is a super simple pickled onion recipe that is easy to follow in a Western kitchen.
Korean Grilled Pickled Onions Banchan (Easy Jangajji Recipe)
FAQ about Napa Cabbage Pancake
Other Korean Pancake Recipes
Cheesy Potato Pancake
This is one of the most popular Anju (bar snacks) in Korean Pocha. While traditional potato pancakes are made by grating potatoes, this version uses julienned potatoes for extra crunch and adds cheese for a salty umami flavor. Once you try it, you’ll know why so many Koreans love this Korean vegetable pancake.
Crispy Cheese Potato Pancake
Crispy Kimchi Pancake
Have you struggled because your Korean pancake wasn’t crispy? The secret of many restaurants is frying powder! I introduce a Kimchi pancake recipe where you can feel the ultimate crunch by adding frying powder.
Extra Crispy Kimchi Pancake: Easy Korean Pancake
Napa Cabbage Pancake: A Crispy Vegan Korean Vegetable Pancake
Equipment
Ingredients
- 4 leaves Napa cabbage
- 1 cup Korean pancake mix for the batter
- 1/2 cup Korean pancake mix for coating the cabbage
- 1 cup Cold water
- 10 tbsp Cooking oil
Instructions
- Cut the bottom part of the Napa cabbage leaves about 2cm and tap the entire back of the leaves with the back of a knife to flatten them out.
- Mix the pancake mix and water in a 1:1 ratio to prepare the batter.
- Coat the cabbage leaves with the dry pancake mix first, then dip them into the batter.
- Pour a generous amount of cooking oil into the pan and place the cabbage. You must fry them on medium-high heat as if deep-frying in oil to make them crispy.
- Cook until both sides are golden brown.
- Mix all the dipping sauce ingredients together to make the sauce. If you like it spicy, you can slice and add 1 small spicy chili pepper.
- Tear the Baechujeon into small pieces and dip them into the sauce to eat.
