Fragrant and Savory Ssuk Jeon (Pan Fried Mugwort Pancakes)
Savory seasonal mugwort pancakes pan-fried until golden, highlighting the subtle aroma of spring.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pan-fried dish uses plenty of tender, aromatic in-season mugwort to bring out its natural flavor. Tossed in a batter of Korean pancake mix and egg and pan-fried until golden, it makes a wonderful snack or accompaniment for drinks.
- Servings
- about 2–3 servingsOriginal: 2 pancakes
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Mugwort2 handfuls, 100 g
Batter
- Korean pancake mix (buchim-garu)2 cups
- Water2 cups
- Egg1
- Salt1 tsp
Vinegar soy dipping sauce
- Regular soy sauce (jin-ganjang)2 tbsp
- Vinegar1 tbsp
- Water2 tbsp
- Mirin (cooking rice wine)1/2 tbsp
- Sugar1/2 tsp
- Ground toasted sesame seeds
- Mugwort that grows starting in month 4 is tender and aromatic around month 4 to early month 5. Once this period passes, the stems become tough and the scent becomes too strong, making it unpleasant to eat.
- If you want to cook mugwort dishes year-round, clean it and store it in the freezer. Blanch the mugwort, drain the water, and freeze it in airtight containers in 1-serving portions to enjoy for a long time.
Steps
1. Pick out any spoiled outer leaves or debris from the mugwort and rinse it in water several times until the water runs clear.
If you want to cook mugwort dishes year-round, clean it and store it in the freezer.
Blanch the mugwort, drain the water, and freeze it in airtight containers in 1-serving portions to enjoy for a long time.
2. Place in a strainer to roughly drain the water.
3. Add all the batter ingredients to a bowl...
4. Mix well so no lumps remain.
5. Add the mugwort and mix so it is evenly coated with batter.
6. Heat oil in a pan and pan-fry on both sides until golden brown.
FAQ
Is there a storage method to keep leftover mugwort for a long time?
Briefly blanch the mugwort in boiling water, squeeze out the water, divide into 1-serving portions, and store in airtight containers in the freezer to use year-round.
What season of mugwort is best for making ssuk jeon?
Mugwort harvested between month 4 and early month 5 has tender leaves and stems with a rich, gentle aroma, making it best suited for pancakes.
Can I use regular wheat flour instead of Korean pancake mix? AI-generated
You can generally substitute all-purpose flour or frying mix, but since it lacks seasoning, it is best to adjust the salt to taste.
