Korean Mugwort Pancake (Spring Herb Savory Thin Pancake)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Mugwort pancakes have to be thin for the young spring herb to come through.
Read more
A thick one traps steam in the middle, goes soggy and dulls the scent. Overloading the batter with mugwort makes it too stiff to spread thin in the first place.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Flip when the edges are dry and the bottom is golden.
Cook the other side for about 2 minutes until crisp, then serve warm immediately.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Garlic Chive Pancake
Korean pancake mix, onion
Korean Green Laver Pancake
Korean pancake mix, onion
Korean Crown Daisy Pancake
Korean pancake mix, onion