
Baechujeon is a simple yet flavorful Korean pancake that celebrates the unique taste and texture of baechu, or napa cabbage.
Unlike most traditional Korean pancakes, which are typically round, baechujeon features whole cabbage leaves dipped directly into a light batter, preserving their natural shape.
The batter, a mix of flour, water and a pinch of salt, creates a crisp, golden exterior when pan-fried. For an extra layer of flavor, a tangy sauce — usually made from soy sauce, vinegar and a touch of chili — is drizzled over the pancake or served on the side for dipping.
Baechujeon was traditionally a local specialty of the Gyeongsang provinces, in the central part of South Korea, and relatively unfamiliar to those in Seoul.