Aromatic Angelica Tree Leaf Pancakes (Bangpungnamul Jeon)
Aromatic Angelica Tree Leaf Pancakes (Bangpungnamul Jeon)
How to Make Delicious Angelica Tree Leaf Pancakes with a Special Twist
Experience the refreshing taste of spring with these delightful Angelica Tree Leaf Pancakes (Bangpungnamul Jeon). This particular variety of wild green, known as Bangpungnamul, has a unique slightly bitter yet fragrant aroma that truly shines when pan-fried to a golden crisp. We’re elevating the flavor with a secret ingredient – dried shrimp powder – to add a rich umami depth. Perfect as a snack or a light meal, this recipe will guide you to a wonderfully savory and aromatic pancake that’s sure to impress. Discover the culinary charm of Bangpungnamul today!
Ingredients- 1 bunch Angelica Tree Leaves (Bangpungnamul, approx. 50-70g)
- 2 cups Pancake Mix (Buchim Garu)
- 1.5 cups Water (approx. 300ml)
- 1 Egg
- 2 Tbsp Dried Shrimp Powder
- 1/4 tsp Salt
Cooking Instructions
Step 1
Gently wash the fresh Angelica Tree Leaves (Bangpungnamul) under running water. If the stems are particularly thick, trim them off to ensure a tender texture. Focus on using the leafy parts for the best results.
Step 2
In a large bowl, combine the pancake mix and water. Whisk until smooth, ensuring there are no lumps. Crack in the egg, then add the dried shrimp powder and salt. Whisk everything together until you have a smooth, well-combined batter. The consistency should be pourable but not too thin; adjust water if needed for a better coating.
Step 3
Heat a generous amount of cooking oil in a pan over medium-low heat. Dip the washed and trimmed Angelica Tree Leaves into the batter, ensuring they are well coated. Carefully place the battered leaves into the hot pan. Fry both sides until golden brown and crispy. Continue to flip and cook evenly until the pancakes are beautifully golden and the leaves are tender.
