Crispy and Spicy Sea Purslane Pancake Recipe
Make a Crunchy and Spicy Pancake with Sea Purslane, a Spring Delicacy!
Try making a pancake using fresh sea purslane, which is also delicious when eaten as a salad. It’s wonderfully crispy with every bite and has a pleasant spicy kick. This recipe uses simple ingredients to create a special dish, perfect as a side for makgeolli (Korean rice wine) or even as a main dish. The fresh texture and burst of flavor from the sea purslane, which is in season in spring, will bring a delightful change to your mealtime.
Ingredients- 70g Sea purslane (washed thoroughly and prepared)
- 3 Cheongyang red chili peppers (seeds removed and finely chopped)
- 2/3 cup Pancake mix (buchim garu)
- 2/3 cup Water (approx. 130ml)
- 2 Pinches of salt (approx. 1g)
- Canola oil or cooking oil (generous amount for frying)
Cooking Instructions
Step 1
First, rinse the sea purslane several times under cold water to thoroughly remove any dirt or debris. Drain well in a colander and cut into approximately 3-4cm lengths for easy eating. If they are too long, it might be difficult to handle when frying.
Step 2
Remove the stems from the Cheongyang red chili peppers. Lightly press the seeds with the back of a knife to loosen them, then finely mince them. If you enjoy spiciness, you can leave the seeds in, but it’s advisable to remove them if serving to children. The red chili peppers also add a beautiful color.
Step 3
In a large bowl, combine 2/3 cup of pancake mix. Gradually add 2/3 cup of water in three additions, stirring to mix. Avoid adding all the water at once, as this can make the batter too thin. It’s important to stir continuously to prevent lumps and achieve a slightly runny consistency. A batter that flows smoothly is ideal.
Step 4
Add two pinches of salt to the batter to season it. Adjust the amount of salt considering the natural saltiness of the sea purslane itself. If you prefer a cleaner taste, you can add just a tiny bit.
Step 5
Add the prepared sea purslane and minced Cheongyang red chili peppers to the seasoned batter. Gently mix them together using a spoon or spatula until the vegetables are evenly coated with the batter.
Step 6
Heat a pan over medium heat and add a generous amount of canola oil. Ladle spoonfuls of the batter onto the hot pan, spreading them thinly and widely with a spoon or spatula. Once one side is golden brown, carefully flip the pancake with a spatula and cook the other side until equally golden and crispy. Be mindful of the heat to prevent burning.
Step 7
Transfer the crispy, golden-brown sea purslane pancakes to a plate lined with paper towels to drain excess oil. Cut into bite-sized pieces and serve immediately while warm. They are even more delicious when served with a sweet and tangy soy dipping sauce.
