The Ultimate Delicacy! Crispy and Savory Maesaengi Jeon
Master the Art of Maesaengi Jeon: A Kid-Friendly Snack Recipe
Maesaengi, a precious seaweed in season from November to May, is delicious in soups or seasoned dishes. But have you ever tried it as a ‘jeon’ (pancake)? When mixed with pancake powder, it transforms into a delightful delicacy with a crispy exterior and a soft, savory interior! Cooking maesaengi with cooking oil helps supplement the body’s need for fats, as it’s naturally low in fat. It’s a low-calorie, low-fat food, making it excellent for diets, and it’s also rich in calcium! Make this wonderful maesaengi jeon today – perfect for a nutritious snack for kids or an appetizer for adults.
Main Ingredients- 100g Maesaengi (seaweed)
- 200g Pancake Mix
- 100ml Water
- A pinch of Salt
- 6 Cocktail Shrimps (optional)
- Plenty of Cooking Oil
Cooking Instructions
Step 1
First, thoroughly rinse the fresh maesaengi in cold water several times to remove any dirt or debris. Gently squeeze out excess water and set aside. Prepare the pancake mix, water, and cocktail shrimps. If using cocktail shrimps, ensure they are thawed beforehand.
Step 2
Take the cleaned maesaengi (100g), squeeze out any remaining water with your hands, and then roughly chop it with scissors into bite-sized pieces. Avoid chopping too finely, as it can become mushy; leaving some texture is preferable.
Step 3
In a mixing bowl, add 200g of pancake mix. Using a pre-made pancake mix makes creating a delicious jeon much simpler.
Step 4
Add 100ml of water to the bowl. You can adjust the amount of water slightly based on the batter’s consistency. Too thin, and the jeon might tear; too thick, and it could be dry.
Step 5
Add a pinch of salt to season the batter. Whisk or stir until you achieve a smooth, lump-free batter. Finally, gently fold in the squeezed maesaengi, ensuring it’s evenly distributed throughout the batter.
Step 6
Now, heat a frying pan over medium-low heat and add a generous amount of cooking oil. Spoon the batter into the pan, one spoonful at a time, and use the back of the spoon to shape it into small, round pancakes. If using, place a cocktail shrimp on top of each pancake.
Step 7
Cook slowly over medium-low heat, flipping once, until golden brown and crispy on both sides. Cooking slowly at a lower temperature ensures the inside is cooked through while the outside becomes wonderfully crisp. If you don’t have cocktail shrimp, thinly sliced red chili peppers or other seafood can be used as a delicious alternative. For kids, consider making them in fun shapes!
