Fragrant Spring Delight: Simple and Delicious Nai-yi Jeon (Korean Root Pancake)
Fragrant Spring Delight: Simple and Delicious Nai-yi Jeon (Korean Root Pancake)
Experience Spring’s Freshness: Easy yet Delicious Nai-yi Jeon (Pancake with Korean Angelica Root)
As spring begins to bloom, we’re bringing you a special recipe featuring fresh Nai-yi (Korean Angelica Root). This pancake is bursting with the fragrant essence of spring. We’ve minimized the batter to let the abundant Nai-yi shine, ensuring each bite awakens your senses. Enjoy the freshest taste of spring at home with this incredibly simple yet supremely delicious Nai-yi Jeon!
Nai-yi Jeon Ingredients- 2 handfuls fresh Nai-yi (approx. 90g)
- 3 Tbsp pancake mix
- 6 Tbsp water
- 0.2 tsp salt (a pinch)
- Generous amount of cooking oil
Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp water
- 1/3 Tbsp vinegar
- 1/3 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1/3 Tbsp vinegar
- 1/3 Tbsp sugar
Cooking Instructions
Step 1
First, prepare the batter for your Nai-yi Jeon. In a bowl, add 3 tablespoons of pancake mix.
Step 2
Pour in 6 tablespoons of water. The ratio of pancake mix to water is 1:2, creating a batter that’s neither too thick nor too thin.
Step 3
Add 0.2 teaspoon (a small pinch) of salt for seasoning. Be careful not to add too much.
Step 4
Whisk everything together until no dry clumps of flour remain, and check the batter’s consistency. It should be pourable but not watery, like a thick soup. (It should drip slowly from a ladle or whisk).
Step 5
Prepare 2 handfuls (about 90g) of fresh Nai-yi that has been washed and drained. Finely chop the Nai-yi into bite-sized pieces. If the pieces are too long, it can be difficult to cook evenly.
Step 6
Add the chopped Nai-yi to the batter and gently mix. Be careful not to break the Nai-yi, just coat it evenly with the batter.
Step 7
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Plenty of oil ensures a crispy pancake.
Step 8
Ladle a portion of the Nai-yi batter onto the heated pan, spreading it into a round, flat pancake. Aim for a moderate thickness, not too thick.
Step 9
Cook on medium-low heat for about 4 minutes until the bottom is golden brown and crispy. Once the edges start to look cooked, carefully flip the pancake and cook the other side for another 3 minutes until golden brown. You’ll smell the wonderful fragrance of Nai-yi as it cooks.
