Hi everybody!
Hi everybody!

Today I'm going to show you another easy, quick but delicious recipe.
Today I'm going to show you another easy, quick but delicious recipe.

And so cheap cheap ingredients!
And so cheap cheap ingredients!

With what? Here you go! (laughs)
With what? Here you go! (laughs)

This is a cabbage!
This is a cabbage!

Korean baechu.
Korean baechu.

You know what baechu is? When we make kimchi we need this cabbage.
You know what baechu is? When we make kimchi we need this cabbage.

With this baechu I'm going to make pancake!
With this baechu I'm going to make pancake!

In Korean: jeon. Baechujeon.
In Korean: jeon. Baechujeon.

This cabbage is so pretty, isn't it?
This cabbage is so pretty, isn't it?

I got this from a normal grocery store not in the Korean grocery store.
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.
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.
So that means that I can make kimchi so easily.

With 1 baechu I can feed maybe 30, 40 people!
With 1 baechu I can feed maybe 30, 40 people!

But we are going to use only 8 ounces.
But we are going to use only 8 ounces.

The outer cabbage is very tough.
The outer cabbage is very tough.

I removed these cabbage leaves. Don't worry I'm not going to discard.
I removed these cabbage leaves. Don't worry I'm not going to discard.

I will make kimchi with this later.
I will make kimchi with this later.

I like to choose good-looking cabbage leaves.
I like to choose good-looking cabbage leaves.

From this guy, pretty color, still green, beautiful.
From this guy, pretty color, still green, beautiful.

And also the size is not too big.
And also the size is not too big.

So I will just use this.
So I will just use this.

All I need is just 8 ounces.
All I need is just 8 ounces.

You can make many servings but today I just use only 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.
With the leftovers I'm going to make kimchi with this later. Mak kimchi.

One, two, three, four, five leaves.
One, two, three, four, five leaves.

Let's wash!
Let's wash!

Dry out.
Dry out.

In Korea, peak season for cabbage is just before winter starts.
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.
The baechu is very sweet and crispy. Most of all, it's very sweet.

People from Gyeongsang province, they make delicious baechujeon.
People from Gyeongsang province, they make delicious baechujeon.

I was not very familiar with baechujeon, but I was recommended it by so many people
I was not very familiar with baechujeon, but I was recommended it by so many people

Including my viewers.
Including my viewers.

"Maangchi, I want to see your version."
"Maangchi, I want to see your version."

Actually, too easy! (laughs) Too easy!
Actually, too easy! (laughs) Too easy!

I have to make this cabbage flat.
I have to make this cabbage flat.

Because it is kind of curved, right?
Because it is kind of curved, right?

So I'm going to give it a few slits.
So I'm going to give it a few slits.

Ok, now it's time to make delicious batter.
Ok, now it's time to make delicious batter.

How can we make delicious batter?
How can we make delicious batter?

I use stock. You remember my vegetable stock recipe?
I use stock. You remember my vegetable stock recipe?

This is vegetable stock, and you guys can also use anchovy-kelp stock
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.
or anchovy stock, or if you don't have anything like this, use chicken broth.

That's kind of my secret.
That's kind of my secret.

But: "Maangchi I don't have any stock, and I don't have chicken broth!"
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)
Then just use water. It'll be just a little less delicious. (laughs)

Ok I will use 1 cup stock.
Ok I will use 1 cup stock.

This is vegetable stock.
This is vegetable stock.

I usually make a lot of stock.
I usually make a lot of stock.

In this kind of container, several containers.
In this kind of container, several containers.

And then I keep them in my freezer.
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
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.
just one day before and keep it in the fridge.

And then when I need this, it's all thawed out.
And then when I need this, it's all thawed out.

1 cup stock.
1 cup stock.

And salt.
And salt.

1/2 teaspoon.
1/2 teaspoon.

I need to add flour now. 2/3 cup.
I need to add flour now. 2/3 cup.

This is my 1/3 cup measuring cup.
This is my 1/3 cup measuring cup.

I need to use this 2 times.
I need to use this 2 times.

So 2/3 cup.
So 2/3 cup.

And one egg.
And one egg.

Mix all together.
Mix all together.

While you are mixing, the salt is going to be dissolved.
While you are mixing, the salt is going to be dissolved.

This is my pan, and let's heat up.
This is my pan, and let's heat up.

Over medium-high heat.
Over medium-high heat.

We need a dipping sauce, so I will just make an easy dipping sauce.
We need a dipping sauce, so I will just make an easy dipping sauce.

Soy sauce, 2 tablespoons.
Soy sauce, 2 tablespoons.

I'm waiting until my pan is heated.
I'm waiting until my pan is heated.

2 tablespoons.
2 tablespoons.

And this is white vinegar. 1 tablespoon.
And this is white vinegar. 1 tablespoon.

And 1/2 teaspoon gochu-garu, Korean hot pepper flakes.
And 1/2 teaspoon gochu-garu, Korean hot pepper flakes.

And sesame seeds about 1 teaspoon.
And sesame seeds about 1 teaspoon.

And then green onion
And then green onion

Chop it up.
Chop it up.

And mix.
And mix.

Nice dipping sauce! I made it in just 10 seconds!
Nice dipping sauce! I made it in just 10 seconds!

(laughs) You guys can do it!
(laughs) You guys can do it!

Add a generous amount of cooking oil.
Add a generous amount of cooking oil.

This is vegetable oil.
This is vegetable oil.

Dip in the batter.
Dip in the batter.

Another one.
Another one.

You can add more batter here.
You can add more batter here.

Bottom side is a little crunchy.
Bottom side is a little crunchy.

And turn it over. Ow, ow nice beautiful!
And turn it over. Ow, ow nice beautiful!

Here you go!
Here you go!

Isn't it pretty? Whole cabbage leaf you can see this!
Isn't it pretty? Whole cabbage leaf you can see this!

You can add more oil.
You can add more oil.

Just like my gamjajeon recipe (potato pancake).
Just like my gamjajeon recipe (potato pancake).

You have to add a generous amount of cooking oil.
You have to add a generous amount of cooking oil.

So that it's going to turn out crunchy.
So that it's going to turn out crunchy.

When it's cooked you will see that it expands.
When it's cooked you will see that it expands.

Like it here.
Like it here.

And let's flip over.
And let's flip over.

Amazingly delicious looking!
Amazingly delicious looking!

This pancake is, while you are cooking and your family members are waiting.
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.
When you finish the first batch, they are already ready to eat.

Ok, nice.
Ok, nice.

I will just put it here.
I will just put it here.

Clean up.
Clean up.

And then...
And then...

some more oil.
some more oil.

We can add generous amount of batter.
We can add generous amount of batter.

Wow, it looks good!
Wow, it looks good!

You guys may think "Oh just only cabbage, what is the big deal?"
You guys may think "Oh just only cabbage, what is the big deal?"

But actually, really tasty especially if you use stock.
But actually, really tasty especially if you use stock.

My last one.
My last one.

Oil...
Oil...

I will use up all this batter.
I will use up all this batter.

Here you go ~ (laughs)
Here you go ~ (laughs)

In order to eat this, I need these!
In order to eat this, I need these!

Because it's too large!
Because it's too large!

Like this...
Like this...

The sauce we made.
The sauce we made.

Mm! (laughs)
Mm! (laughs)

Sweet cabbage is so juicy and a little crispy.
Sweet cabbage is so juicy and a little crispy.

And also I can feel the fiber when I chew this.
And also I can feel the fiber when I chew this.

And also the batter is really savory.
And also the batter is really savory.

Very tasty. When this is really hot then serve right away.
Very tasty. When this is really hot then serve right away.

Let's make baechujeon all together!
Let's make baechujeon all together!

So delicious!
So delicious!

Enjoy my recipe! See you next time! Bye!
Enjoy my recipe! See you next time! Bye!