Fragrant Crown Daisy and Fresh Greens Seafood Pancake
#CrownDaisyRecipe #SeafoodPancake #VegetablePancake #MakgeolliPairing #EasyRecipe
Among the abundant leafy greens, this ‘Crown Daisy and Fresh Greens Seafood Pancake’ incorporates mustard greens and chicory for a subtly peppery flavor and a satisfyingly chewy texture, more robust than simple lettuce. The addition of fragrant crown daisies elevates the aroma, creating a truly delightful dish. For the seafood component, I’ve used frozen clam meat and shredded dried squid, readily available in the freezer. Red and chili peppers are included to impart a pleasant spiciness. If you prefer a more intense heat, whole dried red chilies (red pepper flakes) can be a good substitute. Seasoning is kept simple with just salt, but for an extra umami boost, a touch of tuna extract or fish sauce can be added. This pancake is a perfect accompaniment to a glass of makgeolli (Korean rice wine), offering a wonderful balance of flavors, aromas, and textures.
Main Ingredients- Fresh Crown Daisy (Ssukgat) 150g
- Mustard Greens (Cheonggyeojjae) 7 leaves
- Red Mustard Greens (Honggyeojjae) 4 leaves
- Crisp Chicory (Chikori) 10 stalks
- Spicy Red Chili Peppers 3
- Piquant Green Chili Peppers (Cheongyang) 4
- Seafood
- Squid (body, shredded) an appropriate amount
- Frozen Clam Meat an appropriate amount
Cooking Instructions
Step 1
Gently wash the fresh crown daisy, crisp mustard greens, red mustard greens, and chicory. Tear them into bite-sized pieces by hand. Enjoy the fresh aroma of the greens, as if they were just picked from the garden!
Step 2
Add the frozen clam meat to the prepared greens. This will provide a delightful seafood flavor to the pancake.
Step 3
Shred the squid body into thin strips and add it to the mixture. This will enhance the seafood notes and add a pleasant chewiness.
Step 4
Finely chop the red and green chili peppers and add them to the bowl for a spicy kick. Season with salt to taste. If you desire more heat, you can leave the seeds in the chilies or add some whole dried red chilies.
Step 5
Pour the all-purpose flour over the greens, seafood, and chilies. Gradually add the stock, mixing gently to create a smooth, pourable batter. Aim for a consistency similar to thick soup, not too stiff, not too watery.
Step 6
Heat a generous amount of oil in a frying pan over medium-high heat until it’s hot. Pour the batter into the pan, creating a thick pancake. It’s crucial to let the bottom cook thoroughly until golden brown before attempting to flip it, ensuring it cooks evenly through.
Step 7
When the pancake can move freely by gently shaking the pan, the bottom is golden and crispy. Now, carefully crack one egg onto each individual pancake portion (if making multiple smaller ones, or one large one). Gently break the yolks with a spatula or chopstick and spread them over the surface.
Step 8
Once the egg whites begin to set from the heat of the pan, carefully flip the pancake using a spatula. Cook the other side until golden brown and the egg is cooked to your liking. Be mindful not to let the egg burn.
Step 9
Transfer the beautifully golden-brown pancake, with its perfectly cooked egg topping, to a serving plate. Cut into bite-sized pieces just before serving for a more enjoyable experience. Savor the delicious ‘Crown Daisy and Fresh Greens Seafood Pancake,’ a wonderful harmony of fragrant greens, savory seafood, and a hint of spice!
