Aromatic Spring Mugwort Pancake (Ssukjeon)
Delicate and Fragrant Mugwort Pancakes Made with Seasonal Spring Greens
Spring has arrived, bringing with it a bounty of fresh, seasonal vegetables! It’s the perfect time to enjoy these greens for their health benefits and vibrant flavors. I picked up some cultivated mugwort from the market. My husband hasn’t had much of an appetite lately, so I’ll make these tender mugwort pancakes for him. This recipe offers a wonderfully soft texture and the delightful aroma of fresh mugwort.
For the Mugwort Pancakes- 1 cup all-purpose flour (approx. 100g)
- 1/2 tsp salt
- Pinch of black pepper
- 2 Tbsp starch (cornstarch, potato starch, or glutinous rice flour)
- 1 handful fresh mugwort
- 10 stalks scallions
- 6 Tbsp cooking oil (generous amount)
- 1 tsp ‘Yeon-du’ (Korean soup soy sauce or fish sauce, for umami)
For the Dipping Sauce- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 Tbsp sugar
Cooking Instructions
Step 1
If you have pancake mix (buchim garu) on hand, feel free to use it instead! If you do, you can omit the salt and pepper. Since I didn’t have any pancake mix, I used all-purpose flour and starch. I also added a teaspoon of ‘Yeon-du’ for an extra layer of savory flavor. Add water in a quantity similar to the combined amount of flour and starch. Aim for a slightly thick batter consistency, one that drips slowly from a spoon.
Step 2
Thoroughly wash the fresh mugwort and pat it dry. Then, chop it into bite-sized pieces, about 2-3 cm long. Trim and cut the scallions to a similar length. If the mugwort stems are a bit tough, you can chop them finer.
Step 3
In the prepared flour batter, add the chopped mugwort and scallions. Gently mix everything together until the vegetables are well coated with the batter. If you find you have a lot of vegetables, you might need to add more batter. For this batch, I’m only making two pancakes, so I expect the batter amount to be just right.
Step 4
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is warm, spoon portions of the mugwort and scallion mixture into the pan, shaping them into pancakes of your desired size. Make sure to scoop both the vegetables and the batter together. You’ll know it’s time to flip when the top layer of batter turns opaque and the edges begin to turn golden brown. Avoid flipping too often, as the pancakes can break apart. Flip once to cook both sides evenly.
Step 5
Cook until both sides are beautifully golden brown and slightly crispy. Using ample oil will help achieve a wonderfully crisp texture. Keep the heat at a medium level to prevent burning. You’re aiming for a pancake that’s crispy on the outside and tender on the inside.
Step 6
Let’s prepare a delicious dipping sauce to complement the mugwort pancakes! Following a style similar to Chef Baek Jong-won’s recipe, combine 2 tablespoons of soy sauce, 1 tablespoon of vinegar, and 1 tablespoon of sugar. Whisk them together until well blended. This sweet and tangy sauce will wonderfully enhance the flavor of the mugwort pancakes.
