Crispy Lettuce Pancakes (Sangchu Jeon): A Delicious Way to Enjoy Seasonal Lettuce
Sangchu Jeon: Master These Key Tips for Perfect Results Every Time!
Lettuce pancakes, or Sangchu Jeon, made with fresh seasonal lettuce are a simple yet delightful dish. Adding fat-soluble vegetables like zucchini and carrots not only enhances the flavor but also complements the fresh, crisp texture of the lettuce. Make the most of the season when lettuce is affordable and delicious by trying these crispy and savory pancakes!
Main Ingredients
- 15-18 fresh lettuce leaves
- 1/3 zucchini
- 1/3 carrot
Batter and Seasoning
- 150ml pancake mix (about 1 cup)
- 140ml cold water (about 3/4 cup)
- 1 tsp sesame oil (or perilla oil)
- 1/2 tsp soy sauce
- 150ml pancake mix (about 1 cup)
- 140ml cold water (about 3/4 cup)
- 1 tsp sesame oil (or perilla oil)
- 1/2 tsp soy sauce
Cooking Instructions
Step 1
Begin by preparing your vegetables. Wash the zucchini and carrot thoroughly. You can leave the skins on. Finely julienne them into thin strips. Mince the Cheongyang chili peppers for a touch of heat, and thinly slice the red chili peppers into rounds for garnish. (Optional: You can omit the chili peppers or adjust the amount to your preference.)
Step 2
Rinse the fresh lettuce leaves under running water and pat them dry. Cut the leaves into 3-4 equal pieces. Avoid cutting them too small, as this can affect the texture. Aim for pieces that are easy to manage when cooking and eating.
Step 3
Now, let’s make the batter for your delicious lettuce pancakes. In a bowl, combine 150ml of pancake mix with 140ml of cold water. Whisk until smooth, ensuring there are no lumps. Stir in 1 teaspoon of sesame oil (or perilla oil) for added aroma and 1/2 teaspoon of soy sauce for a savory depth. The batter should be thick enough to coat the ingredients without being too runny.
Step 4
Add the prepared lettuce, julienned zucchini, carrot, and sliced chili peppers to the batter. Gently mix everything together using chopsticks or a spatula. Be careful not to break the lettuce leaves. Ensure that all the ingredients are evenly coated with the batter for a cohesive pancake.
Step 5
Heat a pan over medium-high heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan, spreading them slightly. Reduce the heat to medium and cook for about 2-3 minutes per side, or until golden brown and cooked through. Flipping them carefully ensures even cooking.
Step 6
For an extra crispy texture, after the initial golden browning, you can add a little more oil to the pan and increase the heat to medium-high. Cook for an additional 1-2 minutes, flipping as needed. This will make the outside wonderfully crisp while the inside remains tender and flavorful. Enjoy your hot, crispy lettuce pancakes with a side of soy dipping sauce!
