Gukhwajeon (Chrysanthemum Flower Pancakes)
Ingredients
- 200 gsticky rice (powdered)
- 150 mlMineral water (boiling)
- 3 tbspHoney (liquid)
- 2 tbspSunflower oil
- 1 pinchGray sea salt
- 12 pcEdible chrysanthemum flowers (washed and gently dried)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately. The texture hardens as it cools.
