Spinach and Perilla Leaf Vegetable Egg Pancakes
Popeye’s Spinach & Perilla Leaf Vegetable Egg Pancakes
Packed with nutritious spinach, aromatic perilla leaves, and fresh vegetables, these ‘Popeye’s Spinach & Perilla Leaf Vegetable Egg Pancakes’ make a hearty meal or a delightful snack. This recipe offers detailed steps and tips, making it easy for even beginner cooks to follow.
Ingredients- Spinach, about 1 bunch
- Perilla leaves, 2 bundles (approx. 20 leaves)
- Onion, 1/2 medium
- Eggs, 5 large
- Pancake mix (buchim garu), 1.5 cups (using a standard paper cup)
- Salt, a pinch
- Black pepper, a pinch
- Olive oil, generously
- Toasted sesame seeds, a sprinkle (optional)
Cooking Instructions
Step 1
First, rinse the spinach thoroughly under running water and drain it well. Soak the perilla leaves in lukewarm water for about 5 minutes to freshen them up.
Step 2
Once the water is boiling, add the spinach and blanch it very briefly, for only 10-20 seconds. Be careful not to overcook it, as it will become mushy.
Step 3
Immediately after blanching, plunge the spinach into cold water to stop the cooking process. Drain it in a colander, and then gently squeeze out any excess water. Pat the perilla leaves dry with paper towels.
Step 4
Thinly slice the onion. (Since the vegetables cook quickly, thin slices will provide a better texture.) Roughly chop the drained spinach into about 6 pieces. Fold the perilla leaves in half and slice them into approximately 0.5cm strips.
Step 5
Wash the eggs clean. Crack them into a bowl and whisk them with a fork or a whisk, removing the chalazae (the white stringy bits). Removing the chalazae results in a smoother pancake.
Step 6
In a large bowl, combine the whisked eggs with the pancake mix. Begin mixing the batter. Avoid adding all the pancake mix at once.
Step 7
Mix the pancake mix and eggs, gradually adjusting the consistency. If the batter is too thick, add a tiny bit of water. If it’s too thin, add more pancake mix until it reaches your desired consistency. Season lightly with salt and pepper.
Step 8
Add the chopped spinach, perilla leaves, and onion to the batter and mix everything evenly. (Tip: If you feel the batter isn’t thick enough with just pancake mix, you can add a little cornstarch for extra binding. However, in this recipe, the egg’s natural viscosity should provide sufficient coverage.)
Step 9
Preheat a non-stick pan over medium heat. Once the pan is hot, reduce the heat to low. Use a ladle or your preferred utensil to scoop portions of the batter and carefully place them onto the pan.
Step 10
After placing the batter, drizzle olive oil around the edges of the pancake. This method helps prevent sticking and creates a cleaner finish compared to pouring oil directly into the pan. Cook on low heat for about 2 minutes, then flip the pancake and gently spread it out to ensure an even thickness.
Step 11
Continue cooking on low heat for about 1 minute and 30 seconds on each side. Finally, increase the heat to medium and cook for another 50 seconds on each side. This final step helps to make the surface of the pancake firm and crispy.
Step 12
Turn off the heat. Let the cooked pancake rest in the pan for a moment, or carefully transfer it to a serving plate. Repeat the same process with the remaining batter until all the pancakes are cooked.
Step 13
Cut the pancakes into desired portions and arrange them attractively on a plate. A sprinkle of toasted sesame seeds adds a lovely nutty flavor and visual appeal.
