Baechujeon (Cabbage Pancake: 배추전)
Let's make baechujeon, Korean cabbage pancake! It's easy, fast, simple, cheap and most of all you will be surprised at how delicious it is! Full recipe:
To make delicious batter, you can use my vegetable stock recipe:
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Baechujeon(napa cabbage pancake) & Gochujang Sujebi(Korean Hand-torn noodle soup) Recipe | SOULFOOD
???? 자막을 켜시면 자세한 설명과 팁을 함께 보실 수 있습니다!
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Hello everyone (●'◡'●)
These days, my health is bad, so I can't upload videos often, so I'm very upset (˘・_・˘)
Today is a video I took while it was very cold, and it's my favorite movie, Little Forest!
I brought a gochujang sujebi recipe that goes well with my favorite jeon(korean pancake), Baechujeon(napa cabbage pancake)!
Personally, this is my favorite winter recipe among recipes in Little Forest! I hope everyone enjoys watching it :)
안녕하세요 여러분(●'◡'●) 모두 연휴 잘 보내셨나요?
요즘 저의 몸 상태가 좋지 않아 영상을 자주 못 올리고 있어서 너무 속상하네요(˘・_・˘)
오늘은 한참 추울 때 찍어두었던 리틀포레스트 레시피!
제가 가장 좋아하는 최애전, 배추전과 배추전과 잘 어울리는 고추장 수제비 레시피를 가지고 왔어요!
개인적으로 리틀포레스트에 나오는 레시피 중 좋아하는 겨울 레시피에요! 여러분도 즐겁게 감상해주셨으면 좋겠어요 :)
이 영상은 느린 템포의 레시피입니다 느린 템포의 영상이 답답하시다면 함께 올라간 빠른 템포의 레시피 영상을 참고해 주세요!
*Ingredients
- Baechujeon(napa cabbage pancake)
napa cabbage, 100g flour, 200ml water, 1 tablespoon salt, cooking oil
- Gochujang Sujebi(Korean Hand-torn noodle soup)????
100g potatoes, 100g zucchini, 100g onion, green onion, 100g flour, 50ml water (adjust while looking at the dough), 600-700ml water
Seasoning: 1 teaspoon of korean instant beef stock(you can use chicken stock), 1 tablespoon of hot pepper flakes, 1 teaspoon of Doenjang(korean soybean paste), 1.5 tablespoons of Gochujang(korean red pepper paste), 1 teaspoon of minced garlic, pepper
* 재료
- 배추전
알배추, 밀가루 100g, 물 200ml, 소금 1큰술, 기름
- 고추장 수제비
감자 100g, 애호박 100g, 양파 100g, 대파, 밀가루 100g, 물 50ml(반죽의 상태를 보면서 조절해 주세요), 물 600-700ml
양념 : 다시다 1작은술, 고춧가루 1큰술, 된장 1작은술, 고추장 1.5큰술, 다진 마늘 1작은술, 후추
* Recipe
Baechujeon(napa cabbage pancake)
1. Wash the napa cabbages in running water and prepare them one by one.
2. Mix 100g of flour and 1 tbsp of salt evenly.
3. Pour water into the flour to make a dough.
4. Put the dough on the napa cabbage.
5. Put oil on the pan and cook it over medium-low heat to golden brown it in front and back.
Gochujang Sujebi(Korean Hand-torn noodle soup)????spicy
1. Add 100g of flour and 50ml of water, and knead it first with a spoon, then knead the dough until it doesn't come out on your hands.
2. Cover the dough with a plastic bag or cotton cloth and let it mature in the refrigerator for 30 minutes.
3. While the dough is ripening, cut potatoes, onions, zucchini and green onions into bite-sized pieces.
4. Mix all seasoning ingredients (don't add hot pepper flakes if you can't eat spicy ones)
5. Put 600-700ml of water in a pot and boil with potatoes and seasoning.
6. When it boils, add the zucchini and sujebi.(For sujebi, tear the dough and put it in)
7. When the sujebi rises, add the onion.
8. When the onions are cooked, add green onions and turn off the heat.
* For Sujebi, spread out the dough widely and tear it open so you can make a sujebi with even thickness!
You may add more water or less seasoning according to your personal taste.
* 레시피
배추전
1. 알배추를 깨끗하게 씻어 한장 한장 쓰기 좋게 준비해 주세요.
2. 밀가루 100g, 소금 1큰술을 고루 섞어주세요.
3. 밀가루에 물을 부어 반죽을 만들어 주세요.
4. 배추에 반죽을 묻혀주세요.
5. 팬에 기름을 두르고 앞, 뒤로 노릇노릇하게 중약불에서 부쳐주세요.
고추장 수제비
1. 밀가루 100g, 물 50ml를 넣고 숟가락으로 1차로 뭉친 후 반죽이 손에 묻어 나오지 않을 때까지 뭉쳐주세요.
2. 반죽을 비닐봉지 혹은 면보를 씌워 냉장고에서 30분 동안 숙성해 주세요.
3. 숙성시키는 동안 감자, 양파, 호박, 대파를 한입 크기로 썰어주세요.
4. 냄비에 물 600-700ml를 넣고 감자와 양념을 넣고 끓여주세요.
5. 감자가 끓어오르면 호박과 수제비를 떠서 넣어주세요.
6. 수제비가 동동 떠오르면 양파를 넣어주세요.
7. 양파가 익으면 대파를 넣은 후 불을 꺼주세요.
* 수제비는 반죽을 떼기 전에 넓게 펼쳐서 뜯어 넣어주시면 고른 두께로 수제비를 만들 수 있어요!
개인의 취향에 따라 물을 더 추가해주시거나 양념을 적게 넣어주셔도 됩니다.
#Baechujeon#Sujebi#koreanpancakes
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Make my kimchi recipe if you’re looking to save some time!
KIMCHI SHORTCUT⤵️
5 lbs napa cabbage
1 cup sea salt/ kosher salt*
1 cup room temp water
*if you use table salt, use less.. like 2/3 cup
KIMCHI PASTE
3/4 cup gochugaru (korean pepper flakes)
3/4 cup hot water
3/4 cup apple juice
6 TBSP fish sauce
3 TBSP sugar
8 cloves minced garlic
12 scallion, cut 1 inch wide
1 cup carrots, julienned
1.Cut your Napa cabbage into quarters. Cut the core off your Napa cabbage (discard this). And then cut your Napa cabbage about 1-1.5 inches wide. Then wash under cold water to get it clean.
2. Next, sprinkle sea salt 1/2 cup sea salt all over your cabbage, mix, sprinkle another 1/2 cup sea salt and 1 cup of water all over your cabbage. Mix again. (total 1 cup sea salt). Allow this to sit for 30 mins to draw out moisture.
3. After 30 minutes, throughly rinse 2-3x under cold water. On the last round, make sure to squeeze out any excess liquid.
3. During the 30 minutes of letting your cabbage to draw out moisture, mix together all of your ingredients listed under KIMCHI PASTE.
4. Now combine your Napa cabbage with KIMCHI PASTE. Mix well store in an air tight container at room temp for a couple of hours and then move to the fridge. Don’t forget to “burp” your kimchi.
Note: I love eating my kimchi as soon as I finish but it’s all preference on how fermented/ sour you like it