Kim Dae-seok's Dolnamul Jeon
A unique spring vegetable pancake made by blending fresh stonecrop with pine nuts for a fragrant green batter that maximizes nuttiness.
Ingredients needed 2 servings
Recipe
Cooking tips
- If the heat is too high, the delicate green color may turn brown or the pancake can burn easily, so cook gently over medium-low heat to keep the color pretty.
- Using a 1:1 ratio of rice flour to wheat flour keeps the pancakes crisp and chewy even when cooled, unlike using only wheat flour which can turn soggy.
- The unique grassy notes of stonecrop are perfectly balanced by the richness of pine nuts and 1 tbsp sugar, making it enjoyable for all ages.
Recommended for
- Kids or beginners who avoid wild greens because of their bitter or grassy taste.
- Those looking for a unique and pretty pancake to serve as a guest dish or with makgeolli.
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