Incredibly Soft Saenggyeol Seaweed Pancake (Maesaeng-i Jeon)
How to Make a Fluffy Maesaeng-i Jeon – A Winter Delicacy
Let’s make an incredibly soft and flavorful Maesaeng-i Jeon!
Ingredients for the Star of the Season
- 50g Saenggyeol Seaweed (Maesaeng-i)
- 1 cup Pancake Mix (approx. 100g)
- 100ml Water
- 1 Egg
- 1 Tbsp Finely Chopped Green Onion
- 1 Tbsp Minced Garlic
- 0.5 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 0.5 Tbsp Yeondoo (a savory Korean seasoning sauce)
Cooking Instructions
Step 1
First, let’s preserve the fresh, delicate texture of the Maesaeng-i! Gently rinse the seaweed in cold water 2-3 times, shaking it lightly to remove any impurities. Be careful not to wash it too vigorously, as this can break apart the delicate strands. After rinsing, drain it well in a sieve.
Step 2
In a mixing bowl, combine the drained Maesaeng-i with 100ml of water and 1 egg. The egg will help bind the pancake and contribute to its soft texture.
Step 3
Add 1 tablespoon of finely chopped green onion and 1 tablespoon of minced garlic to the bowl. These aromatics will enhance the subtle oceanic flavor of the Maesaeng-i.
Step 4
Now, it’s time to make the batter. Add 1 cup of pancake mix (about 100g) to the bowl. Using a whisk or chopsticks, gently mix everything together, breaking up any lumps. Aim for a batter that is neither too thick nor too thin – a smooth, flowing consistency is ideal.
Step 5
Season the batter for a balanced flavor. Add 0.5 tablespoon of soy sauce for soup (Guk-ganjang) and 0.5 tablespoon of Yeondoo. Taste and adjust seasoning if needed; a pinch of salt can also be added to your preference.
Step 6
Maesaeng-i Jeon is especially delicious when cooked with perilla oil (deul-gireum) for its nutty aroma! Lightly oil a non-stick pan with a mixture of cooking oil and perilla oil, and preheat over medium-low heat. Ladle the batter onto the hot pan, spreading it thinly. Cook until golden brown and crispy on both sides. Enjoy the delightful taste of the sea with every bite of this wonderfully soft pancake!
