How to Make Jeon with Aconite-leaved Hogweed (Nunggaeseungma), a Rare Spring Delicacy
How to Make Jeon with Aconite-leaved Hogweed (Nunggaeseungma), a Rare Spring Delicacy
A Recipe for Luxurious Jeon Using Chewy and Aromatic Aconite-leaved Hogweed (Samnamul)
Discover the exquisite taste of Aconite-leaved Hogweed (Nunggaeseungma), also known as Samnamul, a precious vegetable available only for a short period in spring, by making delicious jeon (Korean savory pancake). Aconite-leaved Hogweed, with its beautiful flower meaning ‘ram’s beard,’ is also called Samnamul because its flavor is said to combine the tastes of deodeok (balloon flower root), ginseng, and meat. It has historically been a prized ingredient, often added to beef soup or yukgaejang (spicy beef soup) during holidays and feasts. Nutritionally, it’s rich in salicylaldehyde, a natural antibacterial compound that helps eliminate waste, visceral fat, and free radicals from the body. Its saponin content is beneficial for vascular health, and it’s packed with calcium, iron, and beta-carotene, offering antioxidant, anti-cancer, and skin-beautifying benefits. Today, I’ll guide you through making Nunggaeseungma Jeon, featuring a delightfully chewy texture and a fragrant aroma. It’s a perfect dish for special occasions or to elevate an ordinary meal.
Aconite-leaved Hogweed Jeon Ingredients- 200g Aconite-leaved Hogweed (washed clean)
- 1/2 Onion (finely minced)
- 1 handful Carrot (finely minced)
- 1 handful Dried Shiitake Mushrooms (soaked in lukewarm water and minced; reserve 1 cup of soaking water for the batter)
- 1 Cheongyang Pepper (seeds removed, finely minced; adjust spice level to your preference)
- 1 Red Pepper (seeds removed, finely minced; for garnish or mixing into batter)
- 1 cup All-purpose Flour
- 2 Tbsp Potato Starch (for a crispier texture)
- 2 Tbsp Tuna Extract (for umami. Can substitute with anchovy or sand lance extract)
- Plenty of Cooking Oil (for frying)
Lee Chan-won Style Perilla Leaf Soy Dipping Sauce- 1/2 bunch Perilla Leaves (washed and finely chopped)
- 10 Tbsp Brewed Soy Sauce
- 5 Tbsp Dark Soy Sauce
- 1 Tbsp Tuna Extract
- 1 Tbsp Anchovy Extract
- 0.5 Tbsp Sesame Oil
- 0.5 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 4 Tbsp Scallions (finely chopped)
- 1 Red Pepper (seeds removed, finely minced)
- 1 Cheongyang Pepper (seeds removed, finely minced)
- 1/2 bunch Perilla Leaves (washed and finely chopped)
- 10 Tbsp Brewed Soy Sauce
- 5 Tbsp Dark Soy Sauce
- 1 Tbsp Tuna Extract
- 1 Tbsp Anchovy Extract
- 0.5 Tbsp Sesame Oil
- 0.5 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 4 Tbsp Scallions (finely chopped)
- 1 Red Pepper (seeds removed, finely minced)
- 1 Cheongyang Pepper (seeds removed, finely minced)
Cooking Instructions
Step 1
Today, we’re making ‘Nunggaeseungma Jeon’ using Aconite-leaved Hogweed, a precious vegetable available only briefly in spring. Let’s start by preparing the Nunggaeseungma properly.
Step 2
Rinse the Aconite-leaved Hogweed thoroughly under running water to remove any dirt or debris. For better flavor, soak it in cool water with 2 tablespoons of vinegar for about 10 minutes, then rinse it three more times under running water. This step helps reduce any slight bitterness and enhances freshness. After rinsing, gently shake off excess water.
Step 3
Now, let’s briefly blanch the Aconite-leaved Hogweed. Bring 1.5 liters of water to a boil in a pot, and add 2 tablespoons of salt. Adding salt to boiling water raises its boiling point, allowing vegetables to cook quickly, minimizing nutrient loss and preserving their vibrant color. First, add the stems of the Aconite-leaved Hogweed and blanch for about 15 seconds, then add the leaves and blanch for another 10 seconds until they just wilt. Immediately remove them and plunge into cold water to stop the cooking and drain well. Over-blanching will make them mushy, so be mindful of the time.
Step 4
You’ll see that the blanched Aconite-leaved Hogweed stems and leaves are now tender and ready for the next step.
Step 5
It’s time to prepare the blanched Aconite-leaved Hogweed for the jeon. Split the stems lengthwise in half, then cut them into roughly 1-2 cm pieces for easy eating. Splitting the stems prevents them from scattering unevenly when you pan-fry the jeon, ensuring a better shape. Roughly chop the leaves as well.
Step 6
Prepare the other vegetables. Finely mince the washed onion and carrot. Finely mince the red and Cheongyang peppers, removing the seeds for color and a touch of heat (adjust the amount of Cheongyang pepper or omit it if you prefer less spice).
Step 7
Soak the dried shiitake mushrooms in lukewarm water for about 30 minutes until fully rehydrated. Carefully remove the rehydrated mushrooms, trying not to break them, and mince them finely. Don’t discard the soaking water; set it aside. This mushroom-infused water will be used in the batter to add a wonderful depth of flavor.
Step 8
Now, let’s make the delicious batter for the jeon. In a bowl, combine 1 cup of all-purpose flour and 2 tablespoons of potato starch, mixing them well. (You can make delicious jeon even without using pre-made ‘buchim garu’ or Korean pancake mix!) Gradually add the reserved shiitake mushroom soaking water, stirring until you achieve a smooth batter with no lumps. The consistency should be thick enough for the ingredients to adhere well, but not too watery. If you don’t have the mushroom water, using dashi broth or plain water is also fine.
Step 9
It’s time to season the batter. Add 2 tablespoons of tuna extract for a boost of umami, which will make the jeon taste even better. You can also use anchovy or sand lance extract. If you opt for salt instead of fish sauce, adjust the amount carefully to achieve the right seasoning.
Step 10
Add all the prepared vegetables (the chopped Aconite-leaved Hogweed, minced onion, minced carrot, minced shiitake mushrooms, and minced peppers) to the batter. Gently mix everything together with a spoon or spatula, ensuring that each ingredient is well coated with the batter.
Step 11
Now, heat a pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, spoon portions of the batter onto the pan, forming small, round pancakes. Aim for a moderate thickness; not too thin, not too thick. You can place some of the minced red or Cheongyang peppers on top for a visually appealing garnish.
Step 12
Once the edges of the jeon turn golden brown, carefully flip them over and cook the other side until golden brown and crispy. Keep an eye on the heat to prevent burning, and add a little more oil as needed. Frying the jeon with plenty of oil in this manner will ensure a delightfully crispy texture.
Step 13
Once both sides are perfectly golden brown and cooked through, your delicious Aconite-leaved Hogweed Jeon is ready! Briefly place them on paper towels to drain any excess oil for a lighter taste.
Step 14
The Nunggaeseungma Jeon, with its satisfying chewy texture and subtle fragrance, is wonderful on its own. However, serving it with the accompanying ‘Perilla Leaf Soy Dipping Sauce’ will elevate its flavors even further. Thanks to its chewy, meat-like texture, this jeon is a sophisticated dish that’s perfect for special occasions or as a delightful treat. Be sure to give this recipe a try – golden-brown jeon is always a delight!
Step 15
Here’s the recipe for the ‘Lee Chan-won Style Perilla Leaf Soy Dipping Sauce’ to serve with your Nunggaeseungma Jeon: In a bowl, combine 1/2 bunch of finely chopped perilla leaves with 10 Tbsp brewed soy sauce, 5 Tbsp dark soy sauce, 1 Tbsp tuna extract, 1 Tbsp anchovy extract, 0.5 Tbsp sesame oil, 0.5 Tbsp vinegar, 1 Tbsp minced garlic, 4 Tbsp finely chopped scallions, 1 finely minced red pepper, and 1 finely minced Cheongyang pepper. Mix everything well. This dipping sauce can be stored in the refrigerator and is delicious with jeon and many other dishes.
