Cycle 16 – Item 34
8 (Sat) February 2025
Post 5,513
Baechu Jeon
3.0
by me
at home
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
solowith DJ and IZ
A few years back, upon experiencing this dish for the first time, at home, by W’s friend, I was blown away by the sweetness of the napa cabbage (see 13.318 Baechu Jeon), which I’d never realized could be sweet, or have any distinct flavor.
Recently encountering the dish again, at a restaurant, in a slightly fancier form (see 16.016 Baechu Jeon (with Pickled Oysters)), I was inspired to try making it myself.
Most recipes on the internet call for a batter made of water + flour + salt (as W’s friend had done) (see for example Maangchi’s Baechujeon (Cabbage Pancake)).
For my first attempt, however, I took a different approach by salting the leaves + dredging in flour + dipping in seasoned egg wash.
Good. Again, I was amazed by the sweetness of the cabbage. The egg provided a a pleasant roundness, though I’m wondering if it made the pancakes a bit softer, instead of crispier. So quick and easy to make, each leaf requiring barely a minute per side, but needed to be eaten quickly as the leaves soon turned limp on the plate. Next time with batter, no egg.
(See all HANSIK)