Crown daisy, called “ssukgat” in Korean, is an edible chrysanthemum. In Korean cuisine, it is often used because of the unique flavor. It gives extra flavor to some dishes and soups, similar to the way some herbs are used in Western cuisine to add flavor. Crown daisy jeon is considered a healthy and tasty Korean pancake. Try this someday.
Yield: 2 Servings
Short Korean Lesson: *^^*
- SsukGat (쑥갓) = Crown Daisy
- Ssuk (쑥) = Mugwort
- 1 Cup Crown Daisy
- 1 Cup All Purpose Flour
- ⅔ Cup Water
- ½ Cup Onion
- 2 Eggs
- 1 Tbsp Hot Pepper (Red)
- ½ Generous tsp Salt
Obtain 1 cup of crown daisy. Wash and drain it.
Finely chop ½ cup worth of onion and 1 Tbsp worth of hot pepper.
Combine 1 cup of all-purpose flour, ⅔ cup of water, 2 eggs, and ½ generous tsp of salt in a mixing bowl.
Mix the batter gently. You will get a consistency like crêpe batter.
Add the crown daisy, onion, and hot pepper into the batter.
Mix everything together.
Pour half of the batter into a heated and generously oiled 12-inch pan. Spread it out evenly and thinly.
Fry it until both sides of the jeon become golden brown. Press it with your spatula sometimes to make it more crispy and delicious.
Serve it with dipping sauce. To make the dipping sauce, combine 1½ Tbsp of soy sauce, 1 tsp of water, and ½ tsp of vinegar. Enjoy!