Crispy and Delicious Sea Purslane Pancake (Sebalnamuljeon)
Park Sol-mi’s Recipe from ‘Stars’ Top Recipe’: How to Make Crispy Sea Purslane Pancake with Seasonal Sea Purslane
Here’s a recipe for Sea Purslane Pancakes (Sebalnamuljeon) that are perfect as a side dish for kids or a tasty snack for when you’re enjoying a drink. Made with seasonal #SeaPurslane, this #ParkSolMiSeaPurslanePancake is surprisingly simple to make yet incredibly crispy and delicious! The #HowToMakeSeaPurslanePancake recipe is easy and straightforward, making it accessible for everyone to create a wonderful #Snack. Discover the charm of #SeaPurslaneRecipes, #StarsTopRecipeSeaPurslanePancake, #SojuSnack, and #SeasonalDishes. I had some sea purslane on hand and decided to try this recipe, and it turned out to be so easy and delightful!
Ingredients
- Sea purslane 150g
- Red chili pepper 1/2
- Vinegar 1 Tbsp
- Pancake mix (buchim garu) 5 Tbsp
- Cornstarch (or potato starch) 5 Tbsp
- Water, as needed (for batter consistency)
- Cooking oil, generously (for frying)
Cooking Instructions
Step 1
First, sea purslane requires very little preparation. Wash it thoroughly 2-3 times under running water. Then, in a bowl, add 1 Tbsp of vinegar to water and soak the sea purslane for about 5 minutes. After soaking, rinse it again under running water and drain well to remove excess moisture. Soaking in vinegar water helps to remove any potential impurities and enhances its crispiness.
Step 2
Remove any tough stems or wilted leaves from the sea purslane. Finely chop the red chili pepper. This will be used as a garnish on top of the pancake for a pop of color. If you don’t have red chili pepper, you can omit it. The amount of sea purslane I prepared yielded about 3 strands, each around 15cm long.
Step 3
In a mixing bowl, combine the pancake mix and cornstarch in a 1:1 ratio (e.g., 5 Tbsp pancake mix and 5 Tbsp cornstarch). Gradually add cold water while mixing to create the batter. The batter should not be too thick; a slightly thinner consistency than tempura batter will result in a crispier pancake. Aim for a consistency that flows smoothly off a spoon.
Step 4
Add the washed and drained sea purslane to the prepared thin batter. Gently mix to ensure the sea purslane is evenly coated with the batter, being careful not to break the delicate leaves and stems.
Step 5
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Once the oil is hot, scoop portions of the sea purslane batter onto the pan and spread them out thinly into round shapes. Arrange the chopped red chili pepper on top of each pancake as a garnish.
Step 6
Once the bottom of the pancake is golden brown and cooked, carefully flip it over. Gently press down with a spatula or tongs to ensure the pancake cooks evenly on the other side and becomes golden brown and crispy. Continue cooking until both sides are a beautiful golden-brown color. Your delicious Sea Purslane Pancake is now ready!
Step 7
Park Sol-mi’s seasoned perilla leaf (or in this case, chili) sauce recipe involves boiling a master sauce and then pouring it hot over the ingredients. It’s made with soy sauce, fish sauce, vinegar, water, and sugar, all boiled together. Pouring it hot over the chili (or perilla leaf) is said to sterilize it and extend its shelf life. However, it’s so delicious that it’s usually gone before you know it! If you happen to have a homemade chili sauce, feel free to serve it alongside. I enjoyed mine with a pre-made sauce I had on hand.
Step 8
The secret to this incredibly crispy Sea Purslane Pancake lies in the 1:1 ratio of pancake mix and cornstarch for a thin batter, and using plenty of oil for frying! This method ensures a wonderfully crispy texture. Enjoy making this simple yet delicious seasonal Sea Purslane Pancake!
