Korean Crown Daisy Pancake
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Heat makes crown daisy smell stronger rather than weaker, and its bitter, grassy scent rises straight through the thin batter.
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A little potato starch in the batter keeps the pancake crisp for a good while after it cools. It is cut into pieces and served with a soy-vinegar dip.
Ingredients
Instructions
- 1
Rinse 120 g crown daisy, shake off excess water, and trim any tough lower stems.
Cut it into 5 cm lengths, then slice 40 g onion as thinly as possible so it softens quickly in the batter.
- 2
In a bowl, combine 80 g Korean pancake mix, 15 g potato starch, 1 egg, 110 ml water, and 2 g salt.
Whisk only until the lumps disappear, keeping the batter light rather than overworked.
- 3
If the batter feels too thick to coat the leaves, loosen it with only a few drops of water.
Add the crown daisy and onion at the end, folding briefly so the herbs stay fresh.
- 4
Heat a pan over medium-low heat, then spread 20 ml cooking oil evenly across the surface.
Add the batter in a thin layer, using chopsticks or a spoon to fill gaps without pressing it thick.
- 5
Cook for about 2 minutes, until the edges change from translucent to golden and the underside firms.
If the top still looks wet, wait a little longer before moving it to prevent tearing.
- 6
When the bottom releases easily from the pan, flip the pancake in one confident motion.
Cook 2 more minutes until both sides are crisp and golden, then cut into pieces and serve with soy-vinegar dipping sauce.
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