Savory Mugwort and Potato Pancakes
How to Make Delicious and Crispy Mugwort and Potato Pancakes
Unlock the secret to incredibly tasty mugwort and potato pancakes that are perfectly crisp on the outside and tender on the inside! The addition of potatoes lends a nutty richness, while the sweetness of onions beautifully balances the deep aroma of mugwort, creating a mugwort pancake unlike any you’ve tasted before. These pancakes contain absolutely no added water, making them exceptionally flavorful. Once you try them, you’ll be hooked!
Ingredients
- Mugwort (Artemisia princeps) 200-300g
- 1 medium potato
- 1/2 medium onion
- Cooking oil, as needed
Cooking Instructions
Step 1
Carefully inspect the fresh mugwort and trim away any dirt or impurities to ensure it’s clean.
Step 2
Rinse the cleaned mugwort thoroughly under running water. Then, place it in a colander to drain well. Removing excess moisture is crucial for a crispy texture.
Step 3
Prepare 1 medium potato and 1/2 medium onion. The onion will help mellow the mugwort’s flavor and add a touch of sweetness.
Step 4
Grate the potato finely using a grater. You can also grate the onion or, if using a blender, chop it finely and blend with a tiny bit of water. I personally prefer the texture achieved by grating.
Step 5
Add two pinches of salt to the grated potato and onion mixture and stir gently to season. Be careful not to overmix, as this can release excess water from the potato.
Step 6
Place the drained mugwort in a bowl. Lightly sprinkle a small amount of pancake mix over the mugwort, just enough to lightly coat it. This step prevents the mugwort from clumping together.
Step 7
Wearing disposable gloves, gently toss the mugwort to evenly coat it with the pancake mix, similar to how you would prepare mugwort for ‘tteok’ (rice cakes). Ensure the mugwort is well-drained, as excess moisture can cause the mixture to become sticky.
Step 8
Heat a generous amount of cooking oil in a pan over medium heat. Spread the coated mugwort evenly in the pan. Then, use a spoon to dollop small portions of the grated potato and onion mixture over the mugwort, shaping the pancakes attractively as you cook.
Step 9
Since the potato and onion can cause the pancakes to brown quickly, maintain a medium heat throughout the cooking process. Gently swirl the pan or poke with a chopstick to check if the inside is cooked through.
Step 10
Once beautifully golden brown, cut the mugwort and potato pancakes into bite-sized pieces and serve with a zesty scallion dipping sauce or a simple soy sauce dip.
