Butterbur Stem Jeon
Quick answer
- Total time
- 90 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
With butterbur stem pancakes, preparing the stems takes far longer than frying them.
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The fibrous skin is peeled off, the stems are blanched, soaked in cold water for an hour and squeezed hard by hand, and only then chopped small and mixed into the batter. They are fried as bite-size rounds, and a slice of red chili set on top just before flipping sticks to the browned face as a garnish.
Ingredients
Instructions
- 1
Peel the fibrous skin from the stems, blanch them for 5 minutes, soak them in cold water for 1 hour, and squeeze them dry.
- 2
Finely chop the prepared stems into 1cm pieces, and slice the red chili pepper thinly for garnish.
- 3
In a bowl, combine pancake mix, egg, salt, and cold water, mixing until smooth to make a thick batter.
- 4
Add the chopped butterbur stems into the batter and mix thoroughly.
- 5
Heat plenty of cooking oil in a pan, spoon the batter in bite-sized portions, and fry over medium-low heat.
- 6
Garnish with red chili slices, then flip and fry the other side until crispy.
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