Korean Crown Daisy Pancake
Quick answer
Fragrant crown daisy leaves are coated in a light pancake batter and pan-fried until the edges crisp and the herb's aroma intensifies.
What makes this special
- Crown daisy pan-fried in a thin egg-and-potato-starch batter, with the herbal aroma intensifying under heat.
- Crown daisy's herbal aroma intensifies under heat, unique among jeon fillings
- A small amount of potato starch keeps the crust crisp even when cool
Key ingredients
Core cooking flow
- 1 Rinse 120 g crown daisy, shake off excess water, and trim any tough lower stems.
- 2 In a bowl, combine 80 g Korean pancake mix, 15 g potato starch, 1 egg, 110 ml water, and 2 g salt.
- 3 If the batter feels too thick to coat the leaves, loosen it with only a few drops of water.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Step
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.
- 4Control
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.
- 5Heat
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.
- 6Finish
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.
After the steps
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