Korean Mugwort Pancake (Spring Herb Savory Thin Pancake)
Quick answer
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.
What makes this special
- Ssuk-jeon highlights the herbal scent of young spring mugwort leaves balanced by mild onion sweetness.
- Removing tough stems before mixing keeps mugwort's herbal scent clean
- Thin spread is essential; thick batter buries the aroma and turns soggy inside
Key ingredients
Core cooking flow
- 1 Sort 120 g mugwort carefully, removing tough stems and wilted leaves.
- 2 Slice 1/2 onion very thinly. If the pieces are thick, they lift the batter a...
- 3 In a bowl, combine 1 cup Korean pancake mix, 180 ml water, and 0.3 teaspoon salt.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Sort 120 g mugwort carefully, removing tough stems and wilted leaves.
Rinse it several times under running water, then shake off excess moisture so the batter does not become watery.
- 2Heat
Slice 1/2 onion very thinly.
If the pieces are thick, they lift the batter away from the pan and take longer to soften, making the pancake harder to cook evenly.
- 3Season
In a bowl, combine 1 cup Korean pancake mix, 180 ml water, and 0.3 teaspoon salt.
Stir only until the dry lumps disappear, keeping the batter loose enough to spread thinly.
- 4Prep
Add the mugwort and onion to the batter, then fold lightly with chopsticks or a spatula.
Stop once the leaves are coated, because overmixing or crowding with too much mugwort makes spreading difficult.
- 5Control
Heat a pan over medium heat and add 2 tablespoons cooking oil.
Pour in one ladle of batter, then spread it thinly to the edges so steam can escape and the mugwort aroma stays clear.
- 6Finish
Flip when the edges look dry and the bottom is golden.
Cook the second side for about 2 minutes until crisp, then cut into pieces and serve hot with vinegar-soy dipping sauce.
After the steps
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