Baechu Jeon

Wash the napa cabbage leaves thoroughly, trim any tough ends, and separate them. Pat the napa cabbage leaves very dry with paper towels.

In a large bowl, combine the all-purpose flour, water, egg, salt, and garlic powder. Whisk vigorously until a smooth batter forms, ensuring there are no lumps. The batter should be thin enough to lightly coat the cabbage.

Prepare the dipping sauce by combining soy sauce, rice vinegar, gochugaru, and toasted sesame seeds in a small bowl. Stir well and set aside.