Yoon Yi-ryeon's Bomdong Jeon

• about 20–25 spring cabbage leaves
• 200ml frying mix
• 200ml water (including gardenia seed water)
• 0.5 tbsp beef dashida
• minced Korean hot chili pepper and red chili pepper, as needed
• 3 tbsp jin soy sauce
• 1 tbsp plum extract
• a little water (for the dipping sauce)

Recipe 🍳

Cooking tips 💡

• Coat the spring cabbage leaves with frying mix while they are still damp so the powder adheres well, and press firmly.
• Using only frying mix without egg makes the pancake crispier and highlights the natural flavor of the vegetable.
• Use a generous amount of oil so the pancake fries up extra crunchy.

Recommended for 🙋

• ⭐those looking for a spring delicacy.
• ⭐those wanting a simple pancake dish.
• ⭐those who enjoy a spicy soy-vinegar dipping sauce.