Napa cabbage pancake

This is a home draft summarizing the Preparation and ingredient quantities and step-by-step cooking order for napa cabbage jeon.

25 min · 2 servings

Ingredients

Napa cabbage leaves, 200 g wheat flour, 100 g Water, 150 ml doenjang Korean soybean paste, 5 g cooking oil, 30 ml soy sauce, 10 ml vinegar, 10 ml

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

Wash Napa cabbage leaves and pat dry, and lightly press thick stems with the back of a knife to flatten.
Mix wheat flour, water, and doenjang Korean soybean paste to make a thin, flowing Batter or dough.
Spread Batter or dough thinly on Napa cabbage leaves in a greased pan. Cook gently over medium-low heat, flipping both sides, until stems is tender.
Fry the remaining Batter or dough in the same way. Serve separately the vinegar soy sauce mixed with soy sauce and vinegar.

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