Korean Mugwort Pancake (Spring Herb Savory Thin Pancake)
Young mugwort leaves, harvested in early spring, are stripped of tough stems, washed, and folded into a batter of Korean pancake mix, water, and salt. Thinly sliced onion adds a mild sweetness that balances the herb's earthy bitterness. The batter is spread thin in an oiled pan and fried on both sides until crisp - thickness is the enemy here, as a thick pancake traps steam and mutes the mugwort's fragrance. Dipped in a vinegar-soy sauce, the acidity rounds out any lingering bitterness, making ssuk-jeon one of the most distinctive seasonal pancakes in Korean cuisine.
Adjust Servings
Instructions
- 1
Pick out tough stems and wash mugwort thoroughly.
- 2
Thinly slice the onion.
- 3
Make batter with pancake mix, water, and salt.
- 4
Add mugwort and onion, then mix lightly.
- 5
Spread thinly in an oiled pan and pan-fry.
- 6
Cook both sides until crisp and cut into pieces.
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