Gukhwajeon: Traditional Korean Chrysanthemum Pancakes Recipe

Ingredients

12 chrysanthemum flowers
1/2 cup of pancake flour
1/2 cup of water
1 egg
Oil for frying
1/2 cup of soy sauce
1/2 cup of vinegar
2 tablespoons of sugar

Steps and instructions

First, gently clean the chrysanthemum flowers with water and pat them dry.
In a bowl, mix the pancake flour, water, and egg to create a batter.
Heat the oil in a frying pan over medium heat.
Dip each chrysanthum flower into the batter, ensuring that it's fully coated.
Carefully place the batter-coated flowers into the frying pan. Let them cook until they're golden brown on both sides.
While the flowers are frying, prepare the dipping sauce. Mix the soy sauce, vinegar, and sugar in a separate bowl.
Once the flowers are done, remove them from the pan and let them drain on a paper towel.
After the flowers have drained, they're ready to be served. Enjoy them hot with the dipping sauce.

Tools for making

Frying Pan - A pan used for frying the chrysanthemum flowers.
Mixing Bowl - A bowl used for mixing the pancake batter.
Whisk - Used to mix the pancake batter until smooth.
Paper Towel - Used to drain the fried chrysanthemum flowers.

Recipe variations

Use a different type of edible flowers, such as rose petals or lavender, instead of chrysanthemum flowers.
Experiment with different types of flour, such as rice flour or cornmeal, for a gluten-free option.
Add spices or herbs to the batter, such as garlic powder or chopped green onions, to enhance the flavor.
For a meat-free option, substitute the chrysanthemum flowers with thinly sliced zucchini or sweet potato.
Try using different dipping sauces, such as a spicy mayo or a sweet chili sauce, to change up the flavors.
To make the recipe more substantial, you can add small pieces of cooked chicken or shrimp to the batter before frying.
For a crispy crust alternative, you can coat the flowers in panko breadcrumbs or crushed cornflakes instead of pancake flour.

Recipe overview

Gukhwajeon, or chrysanthemum pancakes, are a delicious and visually striking part of Korean cuisine. This recipe pairs the delicate floral notes of the chrysanthemum with a light, crispy batter. Served with a tangy soy-vinegar dipping sauce, these pancakes are a perfect blend of sweet, salty, and sour flavors. Making Gukhwajeon may seem intricate, but it's surprisingly simple. In this recipe, you'll learn how to prepare the flowers, create a smooth pancake batter, and fry the flowers to perfection. You'll also find out how to mix a flavorful dipping sauce that complements the floral pancakes beautifully. So, ready to take your tastebuds on an exciting journey? Let's get started.

Common questions

Can I use any type of chrysanthemum flowers for this recipe? You can use any edible variety of chrysanthemum flowers for this recipe. Some popular choices include Shungiku, Tong Ho, and Garland chrysanthemums.
Can I substitute the pancake flour with regular flour? While pancake flour is preferred for a lighter and crispier texture, you can substitute it with regular flour if needed.
Can I make the batter ahead of time? It is best to make the batter right before using it to ensure the best results. Preparing the batter ahead of time may result in a less crispy texture.
Can I use a different dipping sauce? Yes, you can customize the dipping sauce according to your preference. Some variations include adding minced garlic, sesame oil, or chili flakes for an extra kick.
Can I bake the flowers instead of frying them? While frying is the traditional method for making Gukhwajeon, you can experiment with baking the flowers at a high temperature for a healthier alternative. However, the texture and flavor may differ.

Serving dishes and utensils

Frying pan - A pan for frying the chrysanthemum flowers.
Bowl - Used for mixing the batter and preparing the dipping sauce.
Paper towel - To drain and remove excess oil from the fried flowers.

Origin stories

Gukhwajeon originates from Korea, where chrysanthemums symbolize autumn and longevity. Koreans have a deep-seated respect for nature and the changing seasons, and this is reflected in their cuisine. In fact, many traditional Korean dishes incorporate seasonal and regional ingredients. Gukhwajeon, a delicate and lightly sweet pancake made from chrysanthemum flowers, is a perfect example of this. It is often enjoyed during the Chuseok holiday, also known as the Korean Thanksgiving. But beyond their culinary uses, chrysanthemums are also regarded for their medicinal properties and are used in traditional Korean medicine, demonstrating the profound interplay between food and well-being in Korean culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.