Savory Cheese & Seaweed Pancake (Maesaengi-jeon)
Savory Cheese & Seaweed Pancake (Maesaengi-jeon)
Kid-Friendly Cheesy Maesaengi Pancake for Everyone
Elevate your Maesaengi-jeon with a delightful twist! Adding cheese makes this oceanic delicacy a hit with children and adults alike. This recipe offers a unique blend of fresh seaweed, sweet corn, and savory onion, all bound together with melty cheese for an irresistible flavor and texture. Perfect for a quick snack or a satisfying meal.
Ingredients- 130g fresh Maesaengi (seaweed)
- 3 Tbsp canned corn kernels
- 15g finely minced onion
- 3 Tbsp tempura flour (or all-purpose flour)
- 30ml cold water
- 1 pinch of salt
Cooking Instructions
Step 1
Gently rinse the fresh Maesaengi under cold running water by swishing it around. Repeat this about 3 times to thoroughly remove any sand or impurities. Be delicate to preserve its texture.
Step 2
Drain the rinsed Maesaengi well using a sieve. Ensuring excess water is removed will help create a crispier pancake.
Step 3
Roughly chop the drained Maesaengi into bite-sized pieces. Avoid chopping it too finely to retain its unique texture.
Step 4
In a mixing bowl, combine the chopped Maesaengi, drained canned corn, minced onion, tempura flour, cold water, and a pinch of salt. Mix gently until just combined to form a batter. Overmixing can make the pancake tough.
Step 5
Heat a lightly oiled pan over medium heat. Spoon portions of the Maesaengi batter onto the hot pan and spread them into small pancakes. Once the edges begin to cook, add a generous amount of cheese to one half of each pancake, then fold the other half over to cover the cheese. Cook until golden brown and crispy on both sides. The melted cheese adds a wonderfully gooey and savory element.
