Fragrant Spring Season Pancake (Naeng-i Jeon)
Fragrant Spring Season Pancake (Naeng-i Jeon)
Enjoy the Taste of Spring with Sempyo Yeondu: Fragrant Naeng-i Jeon Recipe
Awaken your appetite with a delightful and fragrant Naeng-i Jeon, packed with the essence of spring! We’ll bring the scent of spring to your table first. A special spring dish from ‘Every Recipe in the World’ and ‘Man-gae Recipe’.
Ingredients for Fragrant Spring Pancake- 1 bunch fresh Korean blind herb (Naeng-i, approx. 100g)
- 1 chili pepper (adjust spiciness)
- 1/4 onion (for sweetness and texture)
- 1/2 cup cold water (approx. 100ml)
- 1 cup pancake mix or all-purpose flour (approx. 120g)
- 1 Tbsp Sempyo Yeondu (soy sauce base, for umami)
- 5 Tbsp grapeseed oil or cooking oil (generous amount)
Cooking Instructions
Step 1
First, wash the fresh Korean blind herb (Naeng-i) thoroughly to bring out its fragrance. Remove any soil or debris. Chop it into bite-sized pieces, about 1cm in length. Finely dice the onion to add sweetness and texture. If you prefer a spicier taste, finely chop the chili pepper or Korean green chili after removing the seeds.
Step 2
In a large bowl, combine 1 cup of pancake mix (or flour) with 1/2 cup of cold water. Whisk until smooth, ensuring there are no lumps. Add 1 tablespoon of Sempyo Yeondu for an extra savory flavor and mix well. Finally, add the chopped Naeng-i, diced onion, and diced chili pepper to the bowl. Mix everything thoroughly to create a delicious batter for the pancake. The batter should not be too thin; it should be thick enough for the ingredients to bind together well.
Step 3
Heat a frying pan over medium heat and add a generous amount of grapeseed oil. Ladle portions of the batter onto the pan, forming round pancakes. Cook for about 3-4 minutes on each side until golden brown and crispy. Once the edges are crisp and the inside is cooked through, your delicious Naeng-i Jeon is ready. Serve warm with soy sauce or a soy-vinegar dipping sauce for an enhanced flavor.
