Aromatic Mugwort Pancake: Crispy & Chewy Spring Delicacy
Aromatic Mugwort Pancake, a Delicious Spring Dish with Crispy Outside and Chewy Inside
Enjoy the delightful mugwort pancake, made with fragrant spring mugwort, boasting a wonderfully crispy exterior and a satisfyingly chewy texture. This recipe offers a simple yet special way to savor a spring delicacy.
Mugwort Pancake Core Ingredients
- Spring Mugwort 1 handful (lightly packed)
- 1 Korean Green Chili Pepper (Cheongyang Pepper)
- 1/2 Red Chili Pepper
- Vegetable Oil, for frying
Batter Ingredients for Crispiness and Savory Flavor
- 50g Tempura Flour (for crispiness)
- 30g Rice Flour (for chewiness)
- Pinch of Salt (to taste)
- 1/2 cup Cold Water (for batter consistency)
- 1 Tbsp Cold Water (to finish the batter)
- 50g Tempura Flour (for crispiness)
- 30g Rice Flour (for chewiness)
- Pinch of Salt (to taste)
- 1/2 cup Cold Water (for batter consistency)
- 1 Tbsp Cold Water (to finish the batter)
Cooking Instructions
Step 1
First, prepare the spring mugwort. Gently trim any tough stems and wash the mugwort thoroughly several times to remove any dirt or debris. After washing, drain it well in a colander to remove excess water. Ensuring the mugwort is well-drained will prevent the batter from becoming clumpy and ensure a deliciously crispy pancake.
Step 2
Next, prepare the chili peppers. Remove the seeds from the Korean green chili pepper and the red chili pepper, then thinly slice them into julienne strips. Adding chili peppers enhances the flavor of the mugwort pancake and adds a visually appealing splash of color. Feel free to adjust the amount of green chili pepper if you prefer it spicier.
Step 3
In a wide bowl, combine the tempura flour, rice flour, and a pinch of salt. Pour in 1/2 cup of cold water and mix with chopsticks just until the dry ingredients are no longer visible. Avoid overmixing, as this can develop gluten and make the pancake tough rather than chewy. The key is to mix just enough to incorporate the flours without overworking the batter.
Step 4
Add the prepared mugwort and julienned chili peppers to the batter. Gently toss everything together to coat the mugwort and chili peppers evenly with the batter.
Step 5
The amount of batter coating the mugwort should be light; aim for a coating that just lightly covers the leaves. This is crucial for preserving the fragrant aroma and crisp texture of the mugwort, ensuring the batter is applied thinly.
Step 6
Now, it’s time to fry the pancakes. Heat a pan over medium-low heat and add a generous amount of vegetable oil. Once the oil is shimmering, use chopsticks to pick up portions of the batter and gently place them into the hot oil, spreading them thinly. Keeping the mugwort visible and the batter layer thin is the secret to achieving a crispy texture. Once one side is golden brown, flip it over and cook the other side until evenly golden and crisp.
Step 7
Once both sides are beautifully golden brown and crisp, your aromatic mugwort pancake is ready! Serve immediately while warm to enjoy the perfect combination of crispy exterior and chewy interior. Enjoy your delightful meal with this mugwort pancake, capturing the freshness of spring!
