Vegetarian Food Stories

Recipe review – Cabbage Pancake (Baehujeon) by Maangchi

Maangchi is one of my favorite online cooks. She is warm, she is funny and a great storyteller. It is because of her that I have a huge interest in and passion for Korean cuisine. When we think of Chinese (nappa) cabbage in the Korean cuisine, we all think of kimchi first, of course! However, cabbage is more versatile. So Maangchi shared her delicious recipe for this nutrient vegetable: Cabbage Pancakes!

At a glance

– Type of cuisine: Korean
– Type of meal: Side dish
– Time: 30 min
– Level: Easy

The ingredients are simple: Chinese cabbage, flour, egg, salt and vegetable broth.

Make 2 slices in the bottom part of the cabbage so the cabbage can lay flat in the pan. Otherwise the β€˜tail’ of the cabbage will curl up and not cook properly.

Next, combine the egg, salt, flour and veg broth till a batter party.

Heat the pan and add some oil. When the oil is heating up, grab a Chinese cabbage leaf and royally cover it with batter. Then, add the leaf to the pan.

Bake each side for about 3-4 minutes until the leaves have a nice golden-brown color.

Meanwhile make the sauce, super simple, but oh so finger licking good: combine soy sauce, spring onion, sesame seed, Korean hot pepper flakes and vinegar. Set aside till your pancakes are ready.


And voila – cabbage pancakes! The recipe was refreshing, tasty and so full of flavor in combination with the dipping sauce.

  • The recipe was easy to follow and to make.
  • The estimated cooking time was right on.
  • The pancakes can be eaten as a side dish shared with others or as a main course if you eat it by yourself as a light meal.
  • Tip: cut the cabbage pancakes in pieces, easier to eat then a whole cabbage leaf. πŸ˜‰

You can find the recipe here.