Chewy Scallop Pancakes (Kkanjjeon) with Fragrant Crown Daisy
Chewy Scallop Pancakes (Kkanjjeon) with Fragrant Crown Daisy
Crown Daisy Blooms: How to Make Delicious Scallop Pancakes
Tonight, I’m sharing a recipe for incredibly chewy and savory scallop pancakes, known as ‘Kkanjjeon’. After dining out with my mother yesterday, I stumbled upon some fresh scallop slices at the supermarket, marked down by 40%! This discovery sparked an idea: why not make scallop pancakes with a hint of fragrant crown daisy? Utilizing the crown daisy and scallops I had at home, I whipped them up for lunch the next day. They were so delicious I almost wished my mother could have stayed to share them! The subtle aroma of the crown daisy elevates the flavor, making these pancakes a perfect addition to a warm meal or a delightful treat on a rainy day. Let’s get started on this easy and detailed recipe together!
Essential Ingredients- 28 slices of fresh scallops
- 2 fresh eggs
- 3 Tbsp pancake mix (buchim garu) for crispiness
- 2 sprigs of crown daisy (ssukgat)
- Pinch of salt for flavor enhancement
Cooking Instructions
Step 1
First, gently pat the surface of the scallop slices dry with paper towels. Removing excess moisture is crucial for the pancake mix and egg batter to adhere properly, ensuring a delicious outcome.
Step 2
Lightly sprinkle salt over the dried scallop slices. This step enhances the scallops’ natural savory flavor and seasons them. Be careful not to add too much salt.
Step 3
Wash the fragrant crown daisy thoroughly, pat it dry, and then tear it into pieces slightly smaller than the scallop slices. This size makes them easier to handle when flipping the pancakes.
Step 4
In a wide bowl, crack the two eggs. Using chopsticks or a whisk, beat the eggs until well combined and the stringy parts (egg white membranes) are broken down. Beating them smoothly ensures an even coating of egg batter.
Step 5
Dredge the seasoned scallop slices in the pancake mix, ensuring both sides are evenly coated. Applying the dry mix thoroughly will help the egg batter stick better, contributing to a crispier texture.
Step 6
Dip the pancake-mix-coated scallops into the beaten egg mixture prepared in step 3, ensuring both sides are well coated. You can gently shake off any excess batter.
Step 7
Heat a generous amount of cooking oil in a pan over medium-low heat. Place the egg-coated scallop slices in a single layer and cook until the bottom side is golden brown. When about 70% cooked, place a piece of the torn crown daisy on top of each scallop. Carefully flip the pancakes and cook for another 1-2 minutes, just until the crown daisy wilts slightly. Your fragrant and chewy scallop pancakes are now ready! They are best enjoyed immediately while warm.
