Aromatic Spring Delight: Dried Shrimp and Mugwort Jeon
A Special Spring Korean Dish: Discover the Delicious Flavors of Mugwort Jeon with Dried Shrimp
Enjoy this wonderfully crisp and aromatic mugwort pancake, packed with generously chopped dried shrimp! Each bite releases a subtle, refreshing mugwort fragrance that’s truly uplifting. The satisfying texture from the dried shrimp adds another layer of enjoyment, making this jeon a delightful treat for any occasion.
Jeon Ingredients
- 120g fresh mugwort (ssuk)
- 50g dried shrimp, finely chopped
- 30g carrot, finely julienned (optional)
- A little cooking oil, for frying
Crispy Pancake Batter
- 1 egg
- 1.5 cups tempura flour (or pancake mix)
- 0.5 Tbsp sesame oil
- 1 pinch salt
- A little cold water
- 1 egg
- 1.5 cups tempura flour (or pancake mix)
- 0.5 Tbsp sesame oil
- 1 pinch salt
- A little cold water
Cooking Instructions
Step 1
Let’s prepare all the ingredients for a delicious jeon! Gather your fresh mugwort and dried shrimp, along with the carrot if you’re using it. Also, have your egg, tempura flour, sesame oil, salt, and cold water ready for the batter. Having everything prepared beforehand makes the cooking process much smoother.
Step 2
Properly preparing the mugwort is key to its wonderful flavor. For young, tender mugwort, pick out any yellow leaves or wilted parts. Mugwort is quite delicate and can develop a raw ‘green’ taste if handled too roughly. So, instead of scrubbing, gently swish it in cool running water a few times to rinse away any dirt. After rinsing, lightly squeeze out excess water. This gentle washing helps preserve its fresh aroma.
Step 3
Chop the dried shrimp coarsely; you want a nice bite to them, so avoid mincing them too finely. Finely julienne the carrot into thin strips, similar in size to the mugwort. While optional, adding carrots provides a lovely color and a pleasant crunch to the jeon.
Step 4
Now, let’s make the flavorful pancake batter. Crack one egg into a bowl and whisk it well, removing the chalaza (the stringy white part). Add the 1.5 cups of tempura flour, a pinch of salt, and half a tablespoon of sesame oil. Gradually pour in cold water while whisking continuously with a whisk until you achieve a smooth, lump-free batter with a consistency that’s neither too thick nor too thin. A good batter should coat the back of a spoon without dripping off too quickly.
Step 5
Add the prepared mugwort, the coarsely chopped dried shrimp, and the julienned carrots to the batter bowl.
Step 6
Gently mix everything together using a spatula or spoon until the ingredients are evenly distributed throughout the batter. Be careful not to overmix, as this can diminish the delicate fragrance of the mugwort. Your mugwort jeon batter is now ready!
Step 7
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is hot, spoon portions of the batter onto the pan, creating small, round pancakes. Use the back of the spoon to gently flatten each one into a uniform shape. Avoid overcrowding the pan; leave some space between each pancake for even cooking.
Step 8
Cook until the underside of each pancake is golden brown and slightly crisp, then carefully flip them using a spatula. Continue to cook the other side until it’s also golden brown and cooked through. Flipping them occasionally ensures they are evenly cooked and wonderfully crispy. And there you have it – delicious dried shrimp and mugwort jeon, bursting with spring flavors! Serve immediately for the best texture and taste.
