Korean Pancake with Ramps | Sanmaneul-jeon 산마늘전

Many thanks to my culinary friends and Maangchi who shared their love for Korean pancakes and inspired me to add some of them to my list of most often served spring dishes!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all batter ingredients in a bowl using a whisk. Prepare all greens — wash, pat dry, trim, cut, slice.

Step 2

Combine all the ingredients for onion and fresh chili pepper dipping sauce.

Step 3

Place a skillet over medium heat and add oil. If you cook two portions at the same time, use two skillets.

Step 4

Pour 1 cup of the batter on each skillet and evenly arrange a portion of scallions/ chives/ ramps. Press them down into the batter with a spatula. Arrange broccolini florets on top and pour the rest of the batter on top, dividing it equally between the two pancakes.

Step 5

When the bottom of the pancake becomes set, flip it. The liquid part of the batter will partially coat broccolini florets now. Because the greens on this side are more exposed to direct heat, it is essential to keep the heat lower. Let the batter and greens gently cook and lightly caramelize.

Step 6

Flip the pancake again and turn the heat back to medium to make the bottom of the pancake more caramelized and crispy.

Step 7

Serve pancakes with dipping onion and fresh chili dipping sauce or/and Korean gochujang-based sauce.

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