Spring Cabbage Jeon

Ingredients // Servings to be confirmed

Select ingredients as you prepare them.

Please follow the ingredient amounts below.

• Spring cabbage leaves 8 leaves
• Seasoned egg mixture (see note) About one egg's worth
• Korean pancake mix 4 tbsp
• Water 5 tbsp
• Cooking oil 1 tbsp

Steps //

1. 01
   Wash 8 spring cabbage leaves and dry them. ▶ 0:09
2. 02
   The shared egg mixture in the video is made with 5 eggs, 1/3 tsp salt, 1 tbsp mirin and a little garlic powder. Use about one egg’s worth left after cooking the other jeon. ▶ 2:20 Cooking tip This is a shared batch for four dishes, not a scaled egg-mixture recipe for cabbage jeon alone.
3. 03
   Mix the reserved egg mixture with 4 tbsp pancake mix and 5 tbsp water to make a batter. ▶ 3:56
4. 04
   Coat the leaves evenly with a thin layer of batter. ▶ 4:01 Cooking tip A thick coating hides the cabbage flavor. Keep the layer thin and flowing.
5. 05
   Coat the pan with 1 tbsp oil and cook over low heat. Press gently to keep the leaves flat, cook both sides until golden, and transfer to a wire rack. ▶ 4:01