Aromatic Spring Mugwort Pancakes (Sseukjeon)
How to Make Delicious Mugwort Pancakes with the Fragrance of Spring: A Springtime Delight!
Mugwort dishes bring back fond childhood memories, but I hadn’t made them myself until recently! My friend became obsessed with mugwort pancakes and shared her recipe after making them multiple times. Inspired, I decided to try my hand at it. This recipe captures the fresh, earthy flavor of mugwort, perfect for a light and healthy spring meal. Enjoy this delightful seasonal dish!
For the Mugwort Pancakes- Fresh mugwort (sseuk), 300-400g
- Pancake mix (buchim garu), 2 cups
- All-purpose flour, 1.5 cups (using a paper cup as a measure)
- 1 egg
- Salt, 1/2 tsp
- Sugar, 1.5 Tbsp
- Water, 4 cups
- Cooking oil (generous amount)
For the Dipping Sauce- Soy sauce, 2 Tbsp
- Sugar, 2 Tbsp
- Brewed vinegar, 2 Tbsp
- Red pepper flakes (gochugaru), a pinch
- Toasted sesame seeds, a pinch
- Soy sauce, 2 Tbsp
- Sugar, 2 Tbsp
- Brewed vinegar, 2 Tbsp
- Red pepper flakes (gochugaru), a pinch
- Toasted sesame seeds, a pinch
Cooking Instructions
Step 1
The mugwort I bought came in a surprisingly large amount! My friend mentioned it was enough for one meal, so I decided to make the whole batch. First, carefully remove any wilted or damaged leaves and stems. Pay special attention to the roots, as they can hold onto soil, and wash them thoroughly. Using fresh, vibrant mugwort is key to achieving that wonderful aroma.
Step 2
After the initial wash, rinse the mugwort one more time under running water to ensure all dirt and debris are removed. Letting it drain well in a colander will prevent the batter from becoming too watery.
Step 3
Now, let’s make the batter for our delicious mugwort pancakes! Mixing pancake mix with all-purpose flour gives the pancakes a wonderfully crispy and savory texture. In a bowl, combine the pancake mix and flour. Crack in one egg, add the salt for seasoning, and my friend’s tip: a little sugar enhances the mugwort’s flavor. Gradually add about 4 cups of water, whisking until you have a smooth batter with no lumps.
Step 4
The ideal batter consistency is one that flows smoothly off the whisk, like a thin ribbon. If it’s too thick, the mugwort won’t mix well, and if it’s too thin, the pancakes will be difficult to cook.
Step 5
It’s best to finely chop the mugwort before mixing it into the batter. This helps the pancakes hold their shape beautifully when cooked and makes them easier to eat.
Step 6
Add the finely chopped mugwort to the prepared batter and mix thoroughly. I considered adding some onion for extra flavor but decided to let the pure mugwort taste shine today. As I mixed, I felt the batter might be a little too little for the amount of mugwort.
Step 7
As a test, I tried cooking a small pancake with the initial batter. Indeed, with less batter, it was harder to spread the mugwort evenly, making it a bit tricky to fry. However, the taste was surprisingly delicious! The fragrant mugwort and savory batter were a great combination.
Step 8
To make even better and prettier pancakes, I added more batter! (The recipe provided above includes the adjusted amounts, so you can follow it as is.) Getting the right ratio of mugwort to batter is key.
Step 9
Personally, I prefer my vegetable pancakes to have more vegetables than batter, allowing the natural flavors to dominate. This ratio feels just right to truly appreciate the fresh taste and texture of the mugwort.
Step 10
Heat a generous amount of cooking oil in a pan over medium heat. Spoon the batter into the pan, forming small, bite-sized pancakes. The aroma of fragrant mugwort and sizzling oil will fill your kitchen! This is such a special dish that truly embodies spring. I feel so lucky to be able to enjoy fresh mugwort dishes thanks to my friend!
Step 11
Keep the heat at medium and cook the pancakes until they are golden brown and crispy on both sides. Since I had quite a bit of batter, it took a while to cook them all! The taste of freshly made, warm sseukjeon is absolutely the best! I enjoyed them so much while cooking that I was already full by the time I finished.
Step 12
While the pancakes are delicious on their own, a simple dipping sauce elevates the flavor even further. For a sweet and tangy sauce, mix equal parts soy sauce, sugar, and vinegar (1:1:1 ratio). Add a pinch of red pepper flakes and sesame seeds. For an even more flavorful sauce, feel free to add minced green onions, garlic, or chili peppers.
