Gukhwajeon

Gukhwajeon is a delightful Korean vegan dessert made from mugwort and glutinous rice flour, delivering a unique flavor and a chewy texture. This traditional treat is often enjoyed during the spring season when mugwort is fresh and abundant.

Ingredients

• Mugwort (fresh or dried) - 50g
• Glutinous rice flour - 100g
• Water - 200ml
• Maple syrup - 2 tbsp
• Salt - 1/4 tsp
• Vegetable oil (for frying) - 2 tbsp

Steps

1. If using fresh mugwort, rinse it well and finely chop it. If using dried mugwort, soak it in warm water for about 10 minutes, then chop.
2. In a bowl, mix the glutinous rice flour, chopped mugwort, water, maple syrup, and salt until smooth and well combined.
3. Heat a non-stick frying pan over medium heat and add 1 tablespoon of vegetable oil.
4. Pour half of the batter into the frying pan, spreading it evenly to form a pancake.
5. Cook for about 4-5 minutes until the bottom is golden brown, then carefully flip and cook the other side for an additional 4-5 minutes.
6. Remove from the pan and repeat with the remaining batter, adding more oil if necessary.
7. Cut the cooked gukhwajeon into bite-sized pieces and serve warm, optionally drizzling with extra maple syrup.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Mugwort is known for its anti-inflammatory properties.
• This dessert is gluten-free and suitable for those with gluten sensitivities.

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