Savory Mugwort Pancakes (Ssukgatjeon)
Easy and Delicious Mugwort Pancakes Even Kids Will Love
Do you often find yourself with a handful of mugwort left over after buying a bunch? Today, we’re making delicious mugwort pancakes! Even children who don’t typically enjoy mugwort dishes will devour these savory and flavorful pancakes. They’re a fantastic way to use up those extra greens and create a wonderful side dish or snack.
Main Ingredients- 1 handful of mugwort (about 50-70g)
- A little green onion (white parts mainly)
- 3 Cheongyang chili peppers (adjust to your spice preference)
Cooking Instructions
Step 1
First, prepare one handful of mugwort. Wash the mugwort thoroughly and pat it dry. If there are any particularly thick stems, it’s best to trim them down.
Step 2
Finely chop the prepared mugwort into pieces about 1-2 cm long. Finely chop the green onion, focusing on the white parts, and mince the Cheongyang chili peppers after removing the seeds. If you prefer less spicy food, feel free to reduce the amount of chili peppers or omit them entirely.
Step 3
While this recipe uses green onions, adding a bit of finely chopped onion also makes these pancakes incredibly delicious and adds a touch of sweetness. Feel free to experiment by adding other vegetables to create your own unique mugwort pancakes.
Step 4
In a bowl, combine 1 cup of pancake mix with 2/3 cup of cold water. Mix to create the batter. Aim for a consistency that’s not too watery, just enough to bind the ingredients together. The amount of water might need adjustment depending on the type of pancake mix and humidity. Pro Tip! Adding 1 tablespoon of sesame oil to the batter will give the pancakes a much richer, nuttier flavor when cooked. Season with 1 tablespoon of soy sauce for soup (Gukganjang) to enhance the savory taste, often making extra salt unnecessary. Add all the chopped mugwort, green onion, and chili peppers to the batter and mix well.
Step 5
Heat a pan over medium-low heat with a generous amount of oil. Ladle portions of the batter onto the pan and spread them out thinly. Cook until golden brown and crispy on both sides. Once one side is cooked and the edges look slightly dry, flip it over and cook the other side until golden and delicious. Be mindful of the heat to ensure the inside cooks through properly.
