Crispy and Affordable Sea Purslane Pancake (Sebalnamul Jeon) – Inspired by Park Sol-mi
A Thousand Won of Happiness: Park Sol-mi’s Sea Purslane Pancake Recipe
Try making Park Sol-mi’s Sea Purslane Pancake, inspired by the recipe featured on ‘Pyeonstorang’, using sea purslane bought from the supermarket for just a thousand won. It’s a simple yet special dish that’s crispy on the outside and tender on the inside.
Ingredients- Sea purslane 100g
- 1 Red chili pepper
- 1/2 cup Pancake mix (buchim garu)
- 1/2 cup Cold water
- A few ice cubes (optional)
- Cooking oil, for frying
Cooking Instructions
Step 1
First, thoroughly wash the fresh sea purslane under running water and drain it well in a colander. Finely slice the red chili pepper after removing the seeds. Preparing the ingredients in advance will make the cooking process much smoother.
Step 2
In a bowl, combine the pancake mix and cold water, mixing well until there are no lumps to create the batter. Tip: Adding a few ice cubes to the batter makes the pancake extra crispy! Gently mix the drained sea purslane into the prepared batter. Be careful not to overmix, as this can make the sea purslane mushy.
Step 3
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle in about half a cup of batter and spread it thinly. Arrange the sliced red chili peppers attractively on top of the batter. The red chili adds both a beautiful color and a slightly spicy flavor.
Step 4
Cook over medium-low heat until golden brown. Once the edges start to look golden, carefully flip the pancake and cook the other side until equally golden and crispy. Flipping and cooking evenly on both sides will result in a delicious sea purslane pancake.
Step 5
Transfer the perfectly cooked sea purslane pancake to a serving plate. For a finishing touch, sprinkle some toasted sesame seeds over the top, which adds a nutty aroma and makes the pancake look even more appealing. Enjoy your delicious creation!
