Hi everybody!
Today I'm going to show you another easy, quick but delicious recipe.
And so cheap cheap ingredients!
With what? Here you go! (laughs)
This is a cabbage!
Korean baechu.
You know what baechu is? When we make kimchi we need this cabbage.
With this baechu I'm going to make pancake!
In Korean: jeon. Baechujeon.
This cabbage is so pretty, isn't it?
I got this from a normal grocery store not in the Korean grocery store.
Isn't it funny? These days in New York City I see this kind of cabbage everywhere.
So that means that I can make kimchi so easily.
With 1 baechu I can feed maybe 30, 40 people!
But we are going to use only 8 ounces.
The outer cabbage is very tough.
I removed these cabbage leaves. Don't worry I'm not going to discard.
I will make kimchi with this later.
I like to choose good-looking cabbage leaves.
From this guy, pretty color, still green, beautiful.
And also the size is not too big.
So I will just use this.
All I need is just 8 ounces.
You can make many servings but today I just use only 8 ounces.
With the leftovers I'm going to make kimchi with this later. Mak kimchi.
One, two, three, four, five leaves.
Let's wash!
Dry out.
In Korea, peak season for cabbage is just before winter starts.
The baechu is very sweet and crispy. Most of all, it's very sweet.
People from Gyeongsang province, they make delicious baechujeon.
I was not very familiar with baechujeon, but I was recommended it by so many people
Including my viewers.
"Maangchi, I want to see your version."
Actually, too easy! (laughs) Too easy!
I have to make this cabbage flat.
Because it is kind of curved, right?
So I'm going to give it a few slits.
Ok, now it's time to make delicious batter.
How can we make delicious batter?
I use stock. You remember my vegetable stock recipe?
This is vegetable stock, and you guys can also use anchovy-kelp stock
or anchovy stock, or if you don't have anything like this, use chicken broth.
That's kind of my secret.
But: "Maangchi I don't have any stock, and I don't have chicken broth!"
Then just use water. It'll be just a little less delicious. (laughs)
Ok I will use 1 cup stock.
This is vegetable stock.
I usually make a lot of stock.
In this kind of container, several containers.
And then I keep them in my freezer.
And whenever I make something, like kimchi-jjigae or any stew, and then I take it out
just one day before and keep it in the fridge.
And then when I need this, it's all thawed out.
1 cup stock.
And salt.
1/2 teaspoon.
I need to add flour now. 2/3 cup.
This is my 1/3 cup measuring cup.
I need to use this 2 times.
So 2/3 cup.
And one egg.
Mix all together.
While you are mixing, the salt is going to be dissolved.
This is my pan, and let's heat up.
Over medium-high heat.
We need a dipping sauce, so I will just make an easy dipping sauce.
Soy sauce, 2 tablespoons.
I'm waiting until my pan is heated.
2 tablespoons.
And this is white vinegar. 1 tablespoon.
And 1/2 teaspoon gochu-garu, Korean hot pepper flakes.
And sesame seeds about 1 teaspoon.
And then green onion
Chop it up.
And mix.
Nice dipping sauce! I made it in just 10 seconds!
(laughs) You guys can do it!
Add a generous amount of cooking oil.
This is vegetable oil.
Dip in the batter.
Another one.
You can add more batter here.
Bottom side is a little crunchy.
And turn it over. Ow, ow nice beautiful!
Here you go!
Isn't it pretty? Whole cabbage leaf you can see this!
You can add more oil.
Just like my gamjajeon recipe (potato pancake).
You have to add a generous amount of cooking oil.
So that it's going to turn out crunchy.
When it's cooked you will see that it expands.
Like it here.
And let's flip over.
Amazingly delicious looking!
This pancake is, while you are cooking and your family members are waiting.
When you finish the first batch, they are already ready to eat.
Ok, nice.
I will just put it here.
Clean up.
And then...
some more oil.
We can add generous amount of batter.
Wow, it looks good!
You guys may think "Oh just only cabbage, what is the big deal?"
But actually, really tasty especially if you use stock.
My last one.
Oil...
I will use up all this batter.
Here you go ~ (laughs)
In order to eat this, I need these!
Because it's too large!
Like this...
The sauce we made.
Mm! (laughs)
Sweet cabbage is so juicy and a little crispy.
And also I can feel the fiber when I chew this.
And also the batter is really savory.
Very tasty. When this is really hot then serve right away.
Let's make baechujeon all together!
So delicious!
Enjoy my recipe! See you next time! Bye!