Gukhwajeon (Chrysanthemum Flower Pancakes)

Translucent rice pancakes with a soft, chewy texture. The pressed flower in the center provides a herbal note that contrasts with the glossy honey glaze.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 316
• Protein: 5 g
• Carbs: 51 g
• Fat: 10 g

Ingredients

• 200 g sticky rice ( powdered )
• 150 ml Mineral water ( boiling )
• 3 tbsp Honey ( liquid )
• 2 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 12 piece Edible chrysanthemum flowers ( washed and gently dried )

Instructions

1. Preparing the base

   In a mixing bowl, combine the glutinous rice with a pinch of grey sea salt. Gradually pour in boiling mineral water. Work the dough until smooth and supple, with the consistency of an earlobe.

2. Shaping the discs

   Take small balls of dough. Flatten them with the palm of your hand to form regular discs about 5 cm in diameter. Ensure the edges are clean and without cracks.

3. Searing and decorating

   Heat sunflower oil in a pan. Place the pancakes. When the dough starts to become translucent at the edges, gently place a chrysanthemum flower in the center and press lightly to embed it.

4. Final cooking and glazing

   Flip the pancakes for a few seconds to set the flower without burning it. Remove from heat. Generously glaze with honey to provide shine and a sweetness that balances the floral bitterness.

Chef's tips

• The water must be truly boiling to scald the glutinous rice starch; this is what creates the elasticity.
• Do not brown the pancakes too much; they should remain light and almost transparent.

Storage

Eat immediately. The texture hardens as it cools.