Cuisine : Ssukgunejeon - Korean savoury pancake - how to prepare

 

Ssukgunejeon is a type of jeon (Korean savory pancake) made using ssukgat , or chrysanthemum greens, which have a fragrant, slightly bitter, herbal taste. These greens are popular in Korean cooking, often added to soups, hot pots, or lightly blanched as a side dish.

In this pancake form, the chrysanthemum leaves are lightly coated in a thin batter and pan-fried until golden and crispy, offering a simple yet elegant way to enjoy their unique flavor. Ssukgunejeon is often served as a side dish (banchan) or as a snack or appetizer, especially in spring when the greens are fresh and tender.

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Ingredients (serves 2–4)

For the pancake batter:

• 1 cup all-purpose flour (or Korean pancake mix)
• 2 tablespoons rice flour (optional, for crispiness)
• 1 cup cold water (or sparkling water for a lighter texture)
• 1 egg
• ½ teaspoon salt

Vegetable filling:

• 1 bunch chrysanthemum leaves (about 100–150 g), washed and trimmed
• ½ small onion, thinly sliced (optional, adds sweetness)
• 1 small carrot, julienned (optional, for color)
• 1–2 chili peppers, thinly sliced (optional, for spice)

For frying:

• Vegetable oil or neutral oil

For dipping sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• ½ teaspoon sesame oil
• ½ teaspoon sesame seeds
• ½ teaspoon sugar (optional)
• Pinch of red pepper flakes or sliced chili (optional)
• 1 minced garlic clove (optional)

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How to Prepare

1. Prepare the dipping sauce:

   • In a small bowl, combine soy sauce, rice vinegar, sesame oil, sesame seeds, sugar, and optional garlic or chili. Stir well and set aside.

2. Make the batter:

   • In a medium bowl, whisk together the flour, rice flour, salt, egg, and cold water until smooth. The batter should be light and slightly thin, enough to coat the greens without clumping.

3. Prepare the chrysanthemum leaves:

   • Rinse the leaves gently under cold water, drain, and pat dry with a paper towel. Trim off any tough stems if needed, keeping the tender leafy parts.

4. Mix or dip the greens:
   You have two main approaches:

   • Whole-leaf pancakes: Lightly dip whole clusters of leaves into the batter, coating them thinly.
   • Mixed pancake: Toss the leaves, sliced onion, carrot, and chili (if using) into the batter, gently mixing to coat.

5. Pan-fry the pancakes:

   • Heat a nonstick or cast-iron skillet over medium-high heat and add about 2 tablespoons of oil.
   • For whole-leaf pancakes, lay the battered leaf clusters in the pan in small portions. For mixed pancakes, pour small ladles of the mixture into the pan, spreading them out into thin circles.
   • Cook each side for about 3–4 minutes, until golden brown and crispy. Press lightly with a spatula to ensure even browning.
   • Adjust the heat if necessary to prevent burning while ensuring the inside cooks through.

6. Serve:

   • Remove the pancakes to a cutting board or plate lined with paper towels.
   • Cut into bite-sized pieces if making larger pancakes.
   • Serve hot with the dipping sauce on the side.

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Tips for Success

• Use tender, young chrysanthemum leaves for the best flavor and texture; mature leaves can be more bitter and tough.
• Keep the batter light — avoid overmixing, which can make the pancakes dense.
• For extra crispness, you can add a little cornstarch to the batter (about 1 tablespoon).
• Serve immediately for the best crunch, as the pancakes can soften if they sit too long.