Sung Si-kyung's Napa Cabbage Jeon

• 5–6 whole napa cabbage leaves
• Korean pancake mix, as needed
• starch, a little
• flour, as needed
• minced garlic, a little
• fermented anchovy sauce, a little
• cooking oil, generously
• water, as needed
• soy sauce, vinegar, and cheongyang chili pepper for dipping sauce, a little

Recipe 🍳

Cooking tips 💡

• The key to great flavor is to coat the cabbage lightly—if too much batter clings on, it becomes pasty like a flour wallpaper, so gently scrape it off with your fingers.
• If the cabbage stems are tough, they may not cook through properly, so be sure to break them well or gently pound them with the back of a knife before frying.
• Tearing the jeon apart by hand and dipping it in a spicy soy sauce with cheongyang chili pepper maximizes the natural sweetness of the cabbage.
• It's a great cost-effective option for a late-night snack, light bite, side dish for rice, or accompaniment to makgeolli.

Recommended for 🙋

• ⭐Those who want to enjoy a savory and sweet special jeon with minimal cost and simple ingredients.
• ⭐Those looking for a non-greasy, non-spicy, stomach-friendly late-night menu.
• ⭐Those seeking an easy jeon recipe to make casually during holidays or on rainy days.