Artemisia Pancakes (Ssukjeon) Bursting with Spring Aroma
How to Make Delicious Artemisia Pancakes (Ssukjeon) Filled with Spring Fragrance: The One Secret Tip
On a rainy day, there’s nothing quite like the sizzle of savory pancakes and the comforting aroma of oil filling the kitchen. Today, I’ve made Artemisia pancakes (Ssukjeon) generously packed with fresh mugwort for a delightful spring flavor. For ease, I’ve made it as one large pancake. I’ve added some clams and thinly sliced red chili peppers on top. Adding red chili peppers, as the saying goes, ‘even the skirt should be red,’ makes the dish visually appealing. The secret to making Ssukjeon incredibly flavorful and delicious is one simple ingredient: #fishsauce or #soybeanpaste for soup. I added 1 tablespoon of tuna extract, which gave it a fantastic umami flavor, making it so tasty that it doesn’t even need a dipping sauce!
Ingredients for a Taste of Spring- Fresh Mugwort (Ssuk) 180g
- Tuna Extract for Umami 1 Tbsp
- Vinegar for Freshness 1 Tbsp
- Pancake Mix for a Tender Texture 2/3 cup
- Clams for a Chewy Bite 100g
- Water to Achieve the Right Consistency 2/3 cup
- Vegetable Oil for Golden-Frying (generous amount)
Cooking Instructions
Step 1
First, prepare the mugwort, which should be wonderfully fresh and tender, as if freshly picked from a basket. The quality of this key ingredient will significantly influence the final taste of your Ssukjeon.
Step 2
To enhance its fragrant aroma and ensure it’s perfectly clean, soak the mugwort in water with 1 tablespoon of vinegar for about 5 minutes. Afterward, rinse it thoroughly under cold running water and drain it well in a colander. Properly draining the water prevents the batter from becoming too watery.
Step 3
Have your cleanly washed and drained mugwort and the clams, which will add a delightful chewy texture, ready. These two ingredients are about to come together to create a fantastic harmony.
Step 4
Prepare the red chili peppers, which will add both visual appeal and a hint of flavor. Remove the seeds completely, then julienne them into approximately 3cm long strips. They will be beautifully arranged on top of the Ssukjeon.
Step 5
In a bowl, combine the prepared mugwort and the thoroughly cleaned clams, then add the pancake mix. This is the stage where the mugwort and clams get ready to be coated by the pancake mix.
Step 6
Now, gradually add water while gently mixing the ingredients with chopsticks. Avoid overmixing, as this can make the mugwort mushy. Mix just enough for the mugwort and clams to bind together with the flour. This light touch is crucial.
Step 7
Heat a generous amount of vegetable oil in a pan. Use chopsticks to pick up portions of the mugwort batter and carefully spread them out thinly. It’s important not to add too much pancake mix, just enough for the mugwort and clams to hold together. This ensures you can truly appreciate the texture of the mugwort. Since we’re making one large pancake, adjust the batter size to fit your pan.
Step 8
Cook the Ssukjeon over medium heat, allowing it to cook slowly. Once one side is golden brown, carefully arrange the julienned red chili peppers over the batter. The vibrant color of the chili peppers will make the pancake look even more appetizing.
Step 9
When the bottom side is nicely browned, carefully flip the pancake. Cook the other side similarly, adjusting the heat, until it’s also golden brown. This completes the basic form of your delicious Ssukjeon.
Step 10
Your Ssukjeon (or Artemisia pancake) is ready, fitting perfectly on the plate! Making one large pancake is not only satisfying but also visually impressive.
Step 11
The special flavor of this Ssukjeon comes from adding just 1 tablespoon of tuna extract. This ingredient imparts a deep, rich umami flavor, creating a Ssukjeon so delicious it doesn’t need any dipping sauce.
Step 12
The fragrant aroma of mugwort wafts through the air, whetting your appetite. Because we used a generous amount of mugwort, you can fully savor the rich, authentic taste and aroma of the herb in this Ssukjeon.
Step 13
This Ssukjeon truly captures the essence of spring! It was so incredibly delicious that making just one felt a bit too little. I’m already planning to make a larger batch next time. Be sure to try making it before spring is over!
