Soft Yam Pancakes (Ma Jeon): A Recipe Featuring ‘Mountain Eel’ for Immunity
Sumi’s Side Dishes Recipe: How to Make Delicious Yam Pancakes (Ma Jeon) for Boosting Immunity
Yams, often called ‘mountain eels’ for their rich nutrients! If you find raw yams a bit too gooey to enjoy, try this ‘Ma Jeon’ recipe from Sumi’s Side Dishes. These pancakes offer a delightful chewy texture and subtle sweetness that’s surprisingly delicious. We highly recommend them, especially if you’re not fond of the sticky texture of raw yams. When preparing the yams, be sure to wear gloves as they contain calcium oxalate, which can cause skin irritation. The sticky component of yams, mucin, is a valuable substance that protects the stomach lining and acts as a lubricant in the intestines. They are particularly beneficial for those suffering from heartburn or indigestion, and their abundance of amino acids makes them excellent for boosting immunity.
Main Ingredients- 3 yams
- Olive oil or cooking oil, for frying
- 1/2 onion
Seasoning- 1 pinch of salt
- 1 pinch of salt
Cooking Instructions
Step 1
Wash the yams thoroughly under running water and peel them. It’s important to wear gloves while handling yams, as they contain calcium oxalate, a compound that can cause itching or irritation.
Step 2
To preserve the natural texture of the yam, it’s best to grate it using a grater rather than a blender. Finely grate the yams.
Step 3
Place the finely grated yam into a mixing bowl.
Step 4
Finely mince the onion. If the pieces are too large, it can affect the texture of the pancakes.
Step 5
Wash and finely chop the chives. (You can omit the chives if they are unavailable).
Step 6
Add the minced onion and chives to the grated yam. Season with a pinch of salt and mix everything together until well combined.
Step 7
Add 2 tablespoons of flour to the mixture and stir. The flour helps bind the ingredients together. If the batter seems too thin, add a little more flour.
Step 8
Heat a frying pan over low heat and add a generous amount of cooking oil or olive oil. Cooking slowly over low heat is key to ensuring the pancakes cook through without burning.
Step 9
Using a large ladle or spoon, scoop portions of the yam batter and place them onto the heated pan, forming round pancakes. Cook gently over low heat. High heat will burn the outside before the inside is cooked, so maintaining low heat is essential!
Step 10
Once the bottom of the yam pancake is lightly golden brown, carefully flip it over. Traditional Ma Jeon is meant to be slightly moist inside, so avoid overcooking until crispy.
Step 11
Your Ma Jeon is ready when both sides are beautifully golden brown. Enjoy them while they’re warm! For a detailed visual guide, please refer to the video recipe.
