Aromatic Mugwort Pancake (Ssukjeon)
Aromatic Mugwort Pancake (Ssukjeon)
How to Make Delicious Mugwort Pancakes Filled with Fragrant Spring Aroma
I made mugwort pancakes using mugwort, a seasonal delicacy from last spring. I remembered how delicious mugwort pancakes were from the past, so I decided to make them, and they turned out fragrant and tasty! *.*
Ingredients for Mugwort Pancake- 150g fresh mugwort
- 1/4 onion
- 1 chili pepper (preferably Korean ‘cheongyang’ chili)
- 1 cup (approx. 200ml) pancake mix
- 1 cup (approx. 200ml) water
- Vegetable oil, for frying
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
Cooking Instructions
Step 1
First, wash the mugwort thoroughly under running water to remove any dirt or debris. Drain well in a colander, ensuring excess water is removed.
Step 2
Separate the tender leaves from the tougher stems of the mugwort; discard the stems. Finely chop the mugwort leaves. Chopping them not too finely will give a pleasant texture to the pancake.
Step 3
Prepare the vegetables that will add flavor to your mugwort pancake. Thinly slice the 1/4 onion and the 1 chili pepper (remove seeds if you prefer less heat). You can substitute the chili pepper with a regular bell pepper if you don’t like spicy food.
Step 4
In a mixing bowl, combine the chopped mugwort with the sliced onion and chili pepper. Gently mix them together so the ingredients are well distributed.
Step 5
Now, let’s make the batter. Add 1 cup of pancake mix and 1 cup of water to the bowl with the mugwort and vegetables. Mix lightly until the ingredients are just coated with a thin layer of batter. The pancake mix usually contains seasoning, so you likely won’t need to add extra salt.
Step 6
To highlight the natural, fragrant aroma of the mugwort, we’ve kept the amount of pancake mix to a minimum. Get ready for a healthy and delicious mugwort pancake where the mugwort truly shines!
Step 7
Alright, it’s time to fry the delicious mugwort pancakes! Lightly heat a frying pan over medium-low heat. Add a generous amount of vegetable oil. Be mindful of the heat; if the pan is too hot, the pancakes can burn easily.
Step 8
Using a ladle, scoop portions of the mugwort batter and spread them thinly onto the heated pan. Try to form them into round, flat shapes for even cooking and a nice appearance.
Step 9
Once the bottom side is golden brown, carefully flip the pancake using a spatula. Cook until both sides are evenly golden brown and crispy. You can add a little more oil as needed while cooking to ensure a perfectly crisp texture.
Step 10
Voilà! Your fragrant and delicious mugwort pancakes are ready. They’re wonderfully crispy on the outside and tender on the inside. Enjoy them while they’re warm!
Step 11
Let’s make a dipping sauce to enhance the flavor! Mix 1 tablespoon of soy sauce with 1 tablespoon of vinegar in a 1:1 ratio for a sweet and sour dipping sauce. I couldn’t resist dipping the freshly made hot mugwort pancake into the sauce and finished the entire pancake in no time! Try making these fragrant mugwort pancakes yourself!
