Aromatic Mugwort Pancake with Clams
Fragrant Spring Mugwort Pancake: Enjoy with Fresh Clams!
This recipe features a delightful mugwort pancake packed with the essence of spring and chewy clams. Use any leftover mugwort from making soup, add fresh vegetables like carrots and onions, and you’ll have a wonderful spring vegetable pancake. Serve this warm, freshly made pancake with a sweet and tangy dipping sauce for a perfect spring treat!
Spring Mugwort Pancake Ingredients- 100g fresh mugwort (using fragrant spring mugwort is highly recommended)
- 2 Tbsp clam meat (ensure it’s well-purged)
- 2/3 cup pancake mix (approx. 80g)
- 2/3 cup cold water (approx. 160ml, adjust for batter consistency)
- 2 Korean green chili peppers (seeds removed and finely chopped)
- Cooking oil (for pan-frying generously)
Zesty Dipping Sauce- 2 Tbsp seasoned soy sauce (Guk-ganjang or similar)
- 1 Tbsp vinegar (adjust to taste)
- 1 tsp toasted sesame seeds (lightly crushed for more aroma)
- 2 Tbsp seasoned soy sauce (Guk-ganjang or similar)
- 1 Tbsp vinegar (adjust to taste)
- 1 tsp toasted sesame seeds (lightly crushed for more aroma)
Cooking Instructions
Step 1
Gently remove any wilted or tough parts from the fresh mugwort. Rinse it thoroughly under running water several times to wash away any dirt or debris. Drain well before preparation.
Step 2
In a large bowl, combine 2/3 cup of pancake mix with 2/3 cup of cold water. Whisk with a whisk or chopsticks until smooth, ensuring no lumps remain. Aim for a batter consistency that is neither too thick nor too thin.
Step 3
Add the drained mugwort to the prepared batter and gently mix until the mugwort is evenly coated. Next, add the finely chopped onions and the finely chopped Korean green chili peppers (seeds removed) and mix again.
Step 4
Generously add the clam meat for a chewy texture and gently combine it with the batter. Be careful not to clump the clam meat together.
Step 5
Heat a pan over medium heat and add a generous amount of cooking oil. Once the oil is hot enough, ladle portions of the mugwort batter onto the pan, spreading them out into thin, round shapes. (Avoid making them too thick, so they cook through evenly.)
Step 6
Once the bottom side is golden brown, carefully flip the pancake with a spatula. Cook the other side until it also turns a tempting golden brown. Flip occasionally to ensure even cooking and a crispy texture. (Cooking over medium heat slowly prevents burning and ensures crispiness.)
Step 7
In a small bowl, combine 2 Tbsp of seasoned soy sauce, 1 Tbsp of vinegar, and 1 tsp of toasted sesame seeds (lightly crushed). Mix well to create a zesty dipping sauce. Dip the warm, freshly cooked mugwort pancake into the sauce and enjoy!
