Three-Color Vegetable Pancake (Samsek Namul Jeon)
A Delicious Way to Use Leftover Holiday Namul!
Did you only eat your leftover three-color namul (Korean seasoned vegetables) with bibimbap after the holidays or ancestral rites? Now, transform them into a delightful pancake! Even children who dislike vegetable side dishes will enjoy these pancakes immensely. Thanks to the gosari (fernbrake), they have a satisfying, almost meat-like texture.
Ingredients- A little spinach namul
- A little doraji (bellflower root) namul
- A little gosari (fernbrake) namul
- 1 handful soaked glass noodles
- 3 eggs
- 2-3 Tbsp pancake mix (buchim garu)
- A little olive oil
Cooking Instructions
Step 1
First, prepare the soaked glass noodles. Soak about a handful of dried glass noodles in warm water for about 30 minutes until softened. Once rehydrated, squeeze out excess water and finely chop them. This will add a chewy texture to your pancake.
Step 2
Finely chop the cooked gosari (fernbrake) namul. The unique flavor and chewiness of gosari will enrich the taste of the pancake.
Step 3
Similarly, finely chop the cooked doraji (bellflower root) namul. Its slightly bitter taste will harmonize with the other ingredients, creating a deeper flavor profile.
Step 4
Finely chop the spinach namul into bite-sized pieces. Combine all the chopped vegetables (spinach, gosari, doraji) in a mixing bowl. Add 3 eggs and 2-3 tablespoons of pancake mix, and stir until everything is well combined.
Step 5
Now, mix the ingredients thoroughly using a spatula or your hands, as if you are kneading. Since the namul is already cooked, no additional seasoning is usually needed. Mix well until the pancake mix and eggs bind all the ingredients together, forming a cohesive batter.
Step 6
Heat a pan over medium-low heat and add a generous amount of olive oil. Ladle about one large spoonful of the batter into the pan for each pancake, shaping them into round, flat discs. Be careful not to use heat that’s too high, as the outside might burn before the inside is cooked.
Step 7
Once the bottom of the pancake is golden brown, carefully flip it over. Gently press down on the pancake with your spatula as you cook the other side until both sides are a beautiful golden-brown. Pressing down helps ensure the inside cooks evenly and makes the pancake crispier.
Step 8
These three-color vegetable pancakes are a truly marvelous transformation of holiday leftovers! Even if kids aren’t fans of plain namul, they’ll devour these pancakes thanks to the satisfying texture of the gosari, which makes them feel like they’re eating something hearty, almost like meat. If you have leftover three-color namul in your fridge, be sure to try making these special pancakes! (Reference: Three-color namul recipe available at @6953196).
