Korean Cabbage Pancake Recipe - 배추전 (Baechu Jeon)

0 Wash the napa cabbage leaves then drain well. Flatten the napa cabbage stems by gently pounding it with the side of a knife or rolling pin. 
1 In a large mixing bowl, mix all-purpose flour, rice flour, cornstarch, and salt. Set aside 1/4 cup of the dredge for later.
2 To the large mixing bowl with the dredge, add an egg, dashi powder, and water. Mix until well combined and smooth. The consistency should resemble a thin pancake batter. 
3 Coat a napa cabbage leaf in the dredge, making sure to get into the crevices on both sides. Dip the napa cabbage leaf into the wet batter, allowing the excess batter to drip. 
4 In a large pan, heat 2 tablespoons of neutral oil over medium heat. Carefully place the battered napa cabbage leaf into the pan away from you to prevent getting splattered with oil. Pan fry for 2 to 3 minutes on each side or until golden brown and crispy. 
5 Serve with my Korean Pancake Dipping Sauce (see note below). Enjoy!