Lee Hye-jung's Mugwort Jeon

Name: Lee Hye-jung's Mugwort Jeon
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100g fresh mugwort; 3 eggs; 1 cheongyang chili pepper; 1 red chili pepper; a pinch of salt; a suitable amount of cooking oil

A light and savory spring mugwort jeon made with only egg wash, fresh mugwort, and cheongyang chili pepper, without any flour.

15 min Difficulty Very easy Snacks & desserts

Main ingredients

mugwort eggs cheongyang chili pepper red chili pepper

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mugwort eggs cheongyang chili pepper red chili pepper

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2 servings

Recipe

Remove the tough stems from the mugwort, focusing on the tender leaves, wash them clean, and shake off all excess water.
Finely chop the cheongyang chili pepper and red chili pepper.
Crack 3 eggs into a bowl, add a pinch of salt, and beat well.
Add the mugwort and chopped peppers to the beaten egg and mix evenly.
Heat a pan with oil, spoon the mugwort-egg batter into bite-sized portions, and cook over medium-low heat, flipping until golden brown on both sides.

Wash the mugwort clean and finely chop the peppers.
Add salt, mugwort, and peppers to the beaten egg to make the batter.
Spoon the batter into bite-sized portions in an oiled pan and cook until golden brown.

Cooking tips

Omitting flour allows you to fully enjoy the strong, distinctive aroma of mugwort and the savory taste of egg.
Since the batter contains no flour, it can burn easily, so avoid high heat and cook gently over medium-low heat.
If you want a crispier texture, you can add a tablespoon of rice flour or starch.

Recommended for

Those who want to enjoy the fragrant mugwort flavor without the burden of carbs or flour.
Those who want to make a quick, healthy snack in 10 minutes using only eggs and mugwort.

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