Delicious Fern Pancake (Gosarijeon)
[Altoran] Chef Lee Jong-im’s Special Recipe: Mastering the Art of Fern Pancake (Gosarijeon)
Tired of enjoying ferns only as a side dish? This Lunar New Year, try them in a delightful pancake! You’ll be amazed by the texture and flavor. This recipe offers a unique way to enjoy this traditional ingredient, perfect for festive occasions or any meal.
Main Ingredients- 200g boiled fern fiddleheads, drained (approx. 2 cups)
- 50g oyster mushrooms
- 2 large eggs
- 1/2 cup buckwheat pancake mix or all-purpose pancake mix (approx. 60g)
- 1 Tbsp perilla oil (for batter)
- 3 Tbsp cooking oil (for frying)
- 1/4 red chili pepper
- 1/4 green chili pepper
Fern Marinade & Seasoning- 2 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp minced green onion (white parts preferred)
- 1 Tbsp minced garlic
- 1 tsp sugar
- 1 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds (or ground sesame seeds)
- 2 Tbsp soup soy sauce (guk-ganjang)
- 2 Tbsp minced green onion (white parts preferred)
- 1 Tbsp minced garlic
- 1 tsp sugar
- 1 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds (or ground sesame seeds)
Cooking Instructions
Step 1
First, thoroughly squeeze out the water from the boiled fern fiddleheads. Rinse them under running water 2-3 times to ensure they are clean. Then, cut the ferns into bite-sized pieces, about 2cm in length, and place them in a large bowl. This preparation step helps remove any bitterness and ensures a clean taste.
Step 2
Next, prepare the oyster mushrooms. Trim off the tough ends and then tear them into small, 2cm pieces by hand. Add the torn mushrooms to the bowl with the ferns. Tearing the mushrooms helps them absorb the seasoning better and results in a more tender texture.
Step 3
Now, let’s make the seasoning for the ferns and mushrooms. In the bowl, combine 2 Tbsp of soup soy sauce, 2 Tbsp of minced green onion, 1 Tbsp of minced garlic, and 1 tsp of sugar. The sugar helps to balance any slight bitterness from the ferns and enhances the overall umami flavor.
Step 4
Add 1 Tbsp of perilla oil for a nutty aroma and 1 Tbsp of toasted sesame seeds. Gently mix everything together with your hands, as if massaging the ingredients, ensuring the seasoning is evenly distributed. Be careful not to mash the ingredients; a gentle mix is key.
Step 5
Crack 2 fresh eggs into the bowl with the seasoned ferns and mushrooms. Add 1/2 cup of pancake mix. Using buckwheat pancake mix will give a unique nutty flavor, but regular all-purpose pancake mix works perfectly fine too.
Step 6
Use a spatula or spoon to mix all the ingredients until a cohesive batter is formed. Aim for a consistency that isn’t too thin or too thick; it should be pourable but hold its shape. Let the batter rest for a few minutes to allow the flavors to meld.
Step 7
Prepare your frying pan. For the best results, mix perilla oil and cooking oil in a 1:3 ratio. This combination adds the fragrant aroma of perilla oil while preventing it from burning and ensures a crispy pancake. Add a generous amount of this oil mixture to the pan and heat it over medium-low heat.
Step 8
Once the pan is hot, spoon dollops of the batter onto the pan, being careful not to make them too thick. Decorate each pancake by placing thinly sliced red and green chili peppers on top for a pop of color. Cook over medium-low heat to ensure the pancake cooks through evenly and turns a beautiful golden brown. Once one side is golden, carefully flip it and cook the other side until equally golden. Your delicious Fern Pancake (Gosarijeon) is ready to be enjoyed!
