Korean Crown Daisy Pancake
Fragrant crown daisy leaves are coated in a light pancake batter and pan-fried until the edges crisp and the herb's aroma intensifies. Heat amplifies the crown daisy's grassy, slightly bitter character, and the scent rises through the thin layer of batter as the jeon cooks. Egg in the batter provides structure, helping the exterior hold its crunch, while a small addition of potato starch keeps the texture light and prevents sogginess as the pancake cools. Sliced onion mixed into the batter introduces a gentle sweetness that offsets the herb's bitterness. Cooking over medium-low heat with ample oil ensures the interior sets evenly before the surface browns too deeply, and waiting until one side has fully firmed before flipping prevents the pancake from falling apart. The finished jeon is served with a dipping sauce of soy sauce and vinegar, whose acidity lifts the richness of the fried exterior and highlights the crown daisy's herbal notes.
Adjust Servings
Instructions
- 1
Cut crown daisy into 5 cm pieces and thinly slice onion.
- 2
In a bowl, mix pancake mix, potato starch, egg, water, and salt until smooth.
- 3
Add crown daisy and onion to the batter and toss lightly to coat.
- 4
Heat oil in a pan over medium, spread batter thinly, and cook for 2 minutes.
- 5
Flip and cook 2 more minutes, then cut into bite-size pieces to serve.
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