Korean Burdock Matchstick Pancake
Burdock browns once cut, so drop the strips, 3 to 4 mm wide, into cold water immediately, soak for 5 minutes, and pat dry. Combine 100 g pancake mix, 30 g tempura flour, and 2 g salt, stir in 150 ml cold water lightly, and toss the burdock, onion, and chili in the batter 5 to 6 times for a thin coat, since a heavy coat soaks up oil. Spread it 1 cm thick or less in 3 tbsp oil over medium heat, leave it untouched for 3 minutes, flip when the edges are golden and firm, and cook 2 more minutes.
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Burdock root cut into matchsticks is mixed with onion cut the same width, and the batter only coats the outside of the strips.
Read more
A little tempura flour in the pancake mix crisps the edges almost as if they were deep-fried, while the burdock keeps its crunch.
Ingredients
Instructions
- 1
Scrub the skin of burdock (180 g) with a sponge or scrubber and julienne into 3-4 mm wide strips.
Submerge in cold water immediately and soak for 5 minutes to prevent browning.
- 2
Slice onion (60 g) in matching strips.
Remove about half of the chili seeds, then slice chili (1 ea) diagonally thin. Drain burdock and pat dry with paper towel.
- 3
Combine pancake mix (100 g), tempura flour (30 g), and salt (2 g) first, then pour in cold water (150 ml) and stir lightly.
Adding tempura flour increases crispness, so do not over-mix.
- 4
Add burdock, onion, and chili to the batter.
Toss with chopsticks 5-6 times until each piece is lightly coated. A thin coat is ideal; heavy coating leads to oil absorption.
- 5
Heat oil (3 tbsp) generously in a pan over medium heat and spread the batter to 1 cm thick or less.
Leave untouched for the first 3 minutes so the bottom crisps firmly.
- 6
Flip once the edges are golden and firm, cook 2 more minutes, then rest briefly on paper towel for 30 seconds to drain excess oil.
Serve immediately.
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