Crispy Nasturtium Jeon (Fried Pancake)
How to Make Flavorful Nasturtium Jeon for Energy Boost
Feeling low on energy or have a decreased appetite? Try making this healthy and delicious Nasturtium Jeon! This crispy Korean pancake, made with fragrant spring greens, is a delightful treat for everyone. It’s a simple way to enjoy a special dish with minimal ingredients.
Nasturtium Jeon Ingredients- 2 handfuls of fresh nasturtium (about 200g)
- 2/3 cup all-purpose flour (or Korean pancake mix, about 70g)
- 2 Tbsp potato starch (about 20g)
- 2/3 cup cold water (about 130ml)
- 2 Tbsp tuna fish sauce (or soy sauce for soup)
- Pinch of coarse salt
- 1/2 medium onion (about 50g)
- 1/2 handful dried shiitake mushrooms (about 5g, rehydrated)
- Small amount of carrot (about 30g)
- Generous amount of cooking oil
Cooking Instructions
Step 1
Prepare about two generous handfuls of fresh nasturtium. Choose vibrant leaves and trim away any yellow or wilted parts. Gently scrape off any soil from the roots with the back of a knife. This careful preparation will enhance the unique, slightly bitter aroma of the nasturtium.
Step 2
Rinse the prepared nasturtium under cold running water. Soak it in a bowl of cold water with 1 tablespoon of vinegar for about 10 minutes. This helps to loosen any remaining dirt. After soaking, rinse thoroughly 2-3 times and drain well. You can use a colander or gently pat it dry with paper towels. Avoid removing all the moisture, as a little bit helps the batter adhere better.
Step 3
Bring a pot of water to a rolling boil and add 1 tablespoon of coarse salt. Add the prepared nasturtium to the boiling water and blanch for about 30 seconds to 1 minute, just until the leaves turn a vibrant green. Immediately remove the nasturtium from the hot water and plunge it into a bowl of ice-cold water to stop the cooking process. This step locks in the bright green color and a pleasant crisp texture.
Step 4
Once the blanched nasturtium has cooled and is drained, place it on a cutting board. Chop it into bite-sized pieces, about 1-2 cm in length. Cutting them into manageable pieces will ensure they distribute evenly in the batter and make for easier eating.
Step 5
Rehydrate the dried shiitake mushrooms by soaking them in lukewarm water with a pinch of sugar (about 1/2 teaspoon). The sugar helps them soften more quickly. Once they are pliable to the touch, they are fully rehydrated. Squeeze out any excess water and finely mince the mushrooms. Their rich umami flavor will add depth to the jeon.
Step 6
Finely dice the onion. Finely dice the carrot as well. The carrot adds a nice splash of color and a subtle crunch, enhancing the overall flavor and texture of the nasturtium jeon. Feel free to add other finely chopped vegetables like enoki mushrooms or chives for extra flavor.
Step 7
In a mixing bowl, combine 2/3 cup of flour (all-purpose or a Korean pancake mix) and 2 tablespoons of potato starch. Gradually whisk in 2/3 cup of cold water until you have a smooth batter with no lumps. Season the batter with 2 tablespoons of tuna fish sauce (or other fish sauce/soy sauce) and a pinch of coarse salt to taste. Gently mix in the chopped nasturtium, diced onion, diced carrot, and minced shiitake mushrooms. Use chopsticks or a spatula to combine everything evenly without overmixing. The batter should be thick enough to coat the ingredients but not too stiff.
Step 8
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Ladle spoonfuls of the batter onto the hot pan, spreading them slightly to form round pancakes. Cook over medium-low heat until golden brown and crispy on both sides. Using plenty of oil is key to achieving a perfectly crisp jeon. Flip the pancakes when the underside is golden brown and cook the other side until equally crisp. Serve the delicious, crispy nasturtium jeon on a plate, with the optional dipping sauce on the side.
