Spring Aroma! Chewy Chwinamul Pancakes (Korean Wild Carrot Pancakes)
Chewy Chwinamul Pancakes Infused with the Aroma of Spring
We’ve made delicious and chewy Chwinamul pancakes using fresh wild carrot greens picked from the countryside, substituting potato starch for flour for a uniquely delightful texture. These pancakes capture the essence of spring with their fragrant aroma and subtle herbal notes, making them a perfect palate-awakening dish.
Ingredients- 1 handful of fresh Chwinamul (Korean wild carrot greens, approx. 100-150g)
- 1/2 cup potato starch (approx. 60g)
- 1/2 cup cold water (approx. 100ml)
- Salt to taste
- Cooking oil, generously
Cooking Instructions
Step 1
Carefully trim any wilted or outer leaves from the fragrant Chwinamul. Rinse it thoroughly under running water to remove any dirt or debris. Once drained, chop the greens into bite-sized pieces, about 2-3 cm long. If the pieces are too long, it can be difficult to pan-fry them evenly.
Step 2
In a wide bowl, combine the potato starch with the cold water and stir until smooth and lump-free. This step is key to achieving a wonderfully chewy texture. Add the prepared Chwinamul and a pinch of salt to the starch mixture. Gently coat the greens with the batter, being careful not to overmix or mash the delicate leaves.
Step 3
Heat a frying pan over medium-high heat and add a generous amount of cooking oil. Using enough oil will ensure the pancakes cook up golden brown and crispy without sticking.
Step 4
Spoon a portion of the batter (about a handful) onto the hot pan. Use the back of the spoon to spread it thinly into a pancake shape. Keeping the pancakes thin is important for even cooking; thick pancakes can become soggy inside. Cook over medium-low heat until the underside is golden brown and set. Then, carefully flip the pancake and cook the other side until it’s equally golden and crispy. Add more oil if needed during cooking.
Step 5
Once perfectly cooked, transfer the Chwinamul pancakes to a serving plate. You can cut them into desired portions (e.g., quarters or sixths). Sprinkle with toasted sesame seeds for an extra layer of nutty flavor and visual appeal, making your homemade pancakes look truly professional.
Step 6
Serve the Chwinamul pancakes with a side of tangy and slightly sweet soy dipping sauce (soychu). This sauce perfectly complements the natural flavors of the chwinamul and the chewy texture of the pancake.
Step 7
Enjoy these freshly made pancakes while they are warm for the best experience. Dipping them into the soy sauce will enhance the delightful crispiness and the vibrant, fresh taste of the spring greens.
