Spring Aroma Delight: Savory Korean Wild Chive and Mugwort Pancake (Naengyi Ssuk Jeon)
Taste the Essence of Spring! Awaken Your Palate with Fragrant Naengyi Ssuk Jeon
On a night with gentle spring rain, after having an early dinner, I suddenly felt a bit hungry! I took out the wild chives (naengyi) and mugwort (ssuk) from the refrigerator and decided to capture the fragrance of spring. This simple yet exquisite pancake is a perfect way to enjoy the fresh flavors of the season, boasting a delightful crispiness and the aromatic blend of spring greens.
Ingredients
- 1/2 cup Korean pancake mix (buchim garu, approx. 50g)
- 1/2 cup water (approx. 100ml)
- A generous amount of fresh wild chives (naengyi, approx. 100g after cleaning and trimming)
- A handful of fragrant mugwort (ssuk, approx. 50g after cleaning and trimming)
- Cooking oil (for frying)
- A little dipping sauce (cho-ganjang): 2 Tbsp soy sauce, 2 Tbsp vinegar, 1 Tbsp sesame oil, 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the batter for our delicious Naengyi Ssuk Jeon. In a bowl, combine 1/2 cup of Korean pancake mix with 1/2 cup of cold water. Whisk until smooth, ensuring there are no lumps. A 1:1 ratio of water to mix creates a perfect batter consistency – not too thin, not too thick. Set it aside to rest for a few minutes.
Step 2
Naengyi and ssuk are precious ingredients that carry the fresh scent of spring, so it’s important to clean them thoroughly. Rinse the naengyi multiple times under running water to remove any soil. Trim the mugwort, focusing on the tender leaves. After washing, drain the greens well by placing them in a colander. Then, chop them into bite-sized pieces, about 2-3 cm long. This size makes them easier to handle while frying.
Step 3
Now, it’s time to cook the pancake. Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Ensure there’s enough oil to prevent sticking and help the pancake achieve a crispy texture.
Step 4
Once the pan is hot, spread the prepared naengyi and ssuk evenly over the surface. As the greens touch the hot pan, they’ll begin to cook and release their wonderful aroma.
Step 5
Pour the prepared pancake batter evenly over the greens, ensuring they are well-covered. Shape the pancake gently with your spatula or spoon to create a nice round form. This helps prevent it from falling apart during cooking. Spreading the batter thinly is key to achieving a crispy finish.
Step 6
This step is optional, but lightly drizzling beaten egg over the batter adds extra richness and a smoother texture. Gently spread a thin layer of egg over the batter. (Beat one egg beforehand.)
Step 7
Reduce the heat to medium-low. Once the edges of the pancake start to turn golden brown, carefully flip it using a spatula or tongs. Cook the other side until it’s also golden brown and crispy. Be mindful of the heat; cooking on high heat can burn the outside before the inside is cooked through.
Step 8
Continue to cook until both sides are evenly golden brown and crisp. Once cooked, transfer the pancake to a plate lined with paper towels to absorb any excess oil. This makes it even more enjoyable to eat.
Step 9
Finally, serve with the delightful dipping sauce (cho-ganjang). To make the sauce, mix equal parts soy sauce, vinegar, sesame oil, and sesame seeds. The tangy and savory dipping sauce perfectly complements the fragrant notes of the naengyi and ssuk. Enjoy it while it’s warm for the best spring flavor experience!
