Nutrient-Rich Spinach Pancake (Sigeumchi-jeon)
A Delightful Spinach Pancake Recipe to Savor the Freshness of Spinach
Spinach, a common ingredient in Korean side dishes and soups, is beloved for its abundant nutrients and fresh taste. Today, we’re stepping away from the usual preparations to bring you a delicious spinach pancake where you can truly enjoy the vibrant flavor of spinach itself. This simple yet impressive dish is sure to win over everyone’s taste buds!
Main Ingredients- 200g fresh spinach
- 1/2 medium onion
- 1/3 medium carrot
- 1 Korean green chili (optional)
- Cooking oil, as needed
Batter- 2 paper cups Korean pancake mix (buchim garu)
- 1.5 paper cups water
- 1/3 tsp salt
- 2 paper cups Korean pancake mix (buchim garu)
- 1.5 paper cups water
- 1/3 tsp salt
Cooking Instructions
Step 1
First, carefully wash the fresh spinach multiple times under running water to remove any dirt or impurities. Trim the root ends, then chop it into bite-sized pieces.
Step 2
Peel the onion and soak it briefly in cold water to prevent crying, then thinly slice it into fine julienne strips. Wash the carrot, peel it, and julienne it into thin strips similar to the onion for added color. Remove the stem from the green chili, slice it diagonally, and thinly. (Adjust the amount or omit if you prefer less spice.)
Step 3
In a large bowl, combine the pancake mix and salt, and mix lightly. Pour in 1.5 paper cups of cold water and whisk with a balloon whisk or chopsticks until a smooth batter forms with no lumps. Avoid overmixing to ensure a crispier pancake.
Step 4
Add the prepared spinach and the julienned onion, carrot, and green chili to the batter. Gently mix with chopsticks or a spatula, ensuring all ingredients are evenly coated with the batter. Let the moisture from the vegetables meld with the batter.
Step 5
Heat a frying pan over medium-low heat and add a generous amount of cooking oil, ensuring the entire pan surface is coated. Once the oil is sufficiently hot, scoop about a ladleful of the batter and spread it evenly in a round shape on the pan. Making the pancake not too thick is key to cooking it thoroughly and achieving a crispy texture.
Step 6
Once the bottom starts to turn golden brown, carefully flip the pancake using a spatula. Gently press down with the spatula as you cook, flipping back and forth until both sides are a beautiful golden brown and cooked through. Serve this delicious spinach pancake hot for the best taste!
