Hi everyone! A delicious regional food from the Gyeongnam province in Korea is made with Napa cabbage. It is called “baechujeon” in Korean. (I need these parts for my video.. so don’t delete them..) Battered Napa cabbage is fried and eaten with a tasty dipping sauce. It is surprisingly delicious considering how easy it is to make. My husband was happy to find a new favorite food when I made it the other day. 
Try it someday.
Yield: 6 Pieces
Short Korean Lesson: *^^*
- MoYu (모유) = Breast Milk
- BunYu (분유) = Powdered Formula
Video Instructions
Main Ingredients
- 6 Napa Cabbage Leaves (6 oz)
- 1 Cup All-Purpose Flour
- 1¼ Cups Water
- ¼ tsp Salt
Sauce Ingredients
- 2 Tbsp Soy Sauce
- 2 Tbsp Green Onion
- 1 Tbsp Water
- 1 Tbsp Garlic
- 1 tsp Red Hot Pepper
- 1 tsp Sesame Seeds
- ¼ Generous tsp Vinegar
- ⅛ Generous tsp Sugar
Directions
Wash 6 Napa cabbage leaves. The cabbage has softer and lighter colored leaves near the center of the head. We need those leaves for this recipe.
The leaves need to stay flat to fry them. So, tap the thick and banded part of each leaf gently with the handle of a knife or some other cooking tool.
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For finer batter texture, shift 1 cup of all-purpose flour. This step is optional.
Add ¼ tsp of salt to the flour and mix it.
Add 1¼ cups of cold water and mix it until there are no lumps in the batter. It will be a very runny batter.
Cover both sides of each leaf with the batter. Pull it out and let it drip off for few seconds to remove excess batter.
Preheat a pan on medium-high with a generous amount of oil inside.
Place 2 battered leaves in the heated and oiled pan.
Fry them until both sides of the leaves become nicely golden brown. It will take about 10 minutes. If needed, add more oil to the pan to make them more crispy. Gently press each leaf with a spatula occasionally.
Finely chop 2 Tbsp worth of green onion. Slice 1 Tbsp worth of garlic and 1 tsp worth of red hot pepper thinly.
Mix all the ingredients for the sauce in a bowl: 2 Tbsp soy sauce, 2 Tbsp green onion, 1 Tbsp water, 1 Tbsp garlic, 1 tsp red hot pepper, 1 tsp sesame seeds, ¼ generous tsp vinegar, and ⅛ generous tsp sugar.
Serve it with sauce when it is still hot and crispy. If you cannot eat spicy food, you can skip the hot pepper in the sauce; however, I recommend the heat from the hot pepper for this food. Enjoy!
i never taste korean food before…but one day i will and gonna try it….
Hi ayna,
Hope you can try Korean food someday. ^^
Nice to meet you.
Simple and yummy,
but I ate this with sweet chili sauce instead of your sauce
My all korean ingredients were eaten!!!
hi Claudia,
If you get your Korean ingredients back, please try it with sauce dipping sauce too someday. 
thanks
I wonder how it will be like with chili sauce.. to me it sounds delicious.
Hello,
Thank you for all the lovely recipes. It is so much help as I learn to make Korean food.
Do you have a recipe or video for 설렁탕? It is my husbands favorite. Thank you!
hi Abby,
Oh, your husband is a Korean ? I didn’t post it yet, but I will add it to my list. Thanks
Aeri, I think the youtube posted is the potato salad… Anyway thanks for the great simple recipe!
hi JY,
hehe… 
Oh, thank you very much for reminding me that. I just changed it to the right video.