Crispy Bamboo Shoot Pancake (Juksunjeon)
Recreating the ‘Matnamui Gwangjang’ Bamboo Shoot Pancake with Guest Oh Na-ra
This recipe is inspired by the SBS entertainment program ‘Matnamui Gwangjang’ (The Marketplace), where guest Oh Na-ra promoted Geojedo bamboo shoots. Having some bamboo shoots on hand, I decided to try making the bamboo shoot pancake as demonstrated. It’s a simple yet delicious dish perfect for a unique snack or side.
Main Ingredients- Boiled bamboo shoots, 80g
- Pancake mix (buchim garu), 1 Tbsp
- Egg, 1
- Toasted sesame seeds, a pinch
- Cooking oil (generous amount)
- Soy sauce-based dipping sauce (for serving)
Cooking Instructions
Step 1
First, prepare 80g of boiled bamboo shoots. Slice the bamboo shoots into bite-sized pieces, about 0.5cm thick. Toss the sliced bamboo shoots with 1 tablespoon of pancake mix until evenly coated. Coating them with pancake mix beforehand helps the egg batter adhere better and prevents the pancake from breaking apart during cooking.
Step 2
Next, crack 1 egg into a bowl. Add a tiny pinch of salt and whisk well until combined. Adding a little salt to the egg wash helps enhance the flavor of the bamboo shoots and eliminates any eggy smell. Whisk gently to avoid creating too much foam.
Step 3
Now, heat a pan over medium heat and add a generous amount of cooking oil. Once the pan is sufficiently hot, carefully arrange the coated bamboo shoots in a single layer. Pour about one ladleful of the whisked egg mixture over the bamboo shoots, ensuring they are covered. Once the egg begins to set, flip the pancake and cook until golden brown and crispy on both sides. Be mindful of the heat to prevent burning.
Step 4
Once the bamboo shoot pancake is beautifully browned on both sides, sprinkle a pinch of toasted sesame seeds on top for added nutty flavor and aroma. This completes the pancake. Serve warm with a side of soy sauce-based dipping sauce for an extra burst of flavor. Enjoy the delightful crispy texture and savory taste of this homemade bamboo shoot pancake!
