Mugwort Pancake
HB-16616 · Hand-built original · Korean
Mugwort pancakes in an ice-water batter with red chili, fried until the edges go lacy and crisp.
KoreanSideVegetarianVeganDairy-freeEgg-free
Main ingredient: mugwort
Pairs well with: soy sauce dip, kimchi, makgeolli
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2.8 oz mugwort
- 1 red chili
- 1 tablespoon vinegar
- 1 paper cup (3.5 oz) pancake mix
- 1/2 tablespoon soup soy sauce
- 1 paper cup ice water
- cooking oil, as needed
Method
- Pick over the mugwort, removing dirty leaves and cutting off the tough stems.
- Soak the mugwort in water with the vinegar for about 5 minutes.
- Rinse the mugwort several times, shaking it in the water, and drain it well.
- Cut the washed mugwort roughly with a knife so the leaves do not tangle in the batter.
- Slice the red chili diagonally and shake out the seeds.
- Stir the ice water and soup soy sauce into the pancake mix, since ice water makes a crisper batter.
- Mix only until no dry flour remains, because overmixing makes the pancake tough.
- Fold the mugwort and red chili through the batter until evenly distributed.
- Heat a generous layer of oil in a pan and pour in the batter.
- Spread the batter into a round, keeping the mugwort from clumping, and fry until the bottom is golden.
- Flip the pancake and fry the second side until crisp.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).