Crispy Crown Daisy Vegetable Jeon with Onion and Carrot (2 Servings)

Remove wilted leaves and tough stem ends from the crown daisy greens. Rinse thoroughly under running water and drain well.

Cut the greens into 4–5 cm lengths and thinly shred the onion and carrot. Slice thicker stems more finely.

Mix 100 g pancake mix, 100 mL cold water, and 5 mL soy sauce until no dry flour remains. Reduce the soy sauce if your mix is already salty.

Add the vegetables and gently toss until coated by a thin layer of batter. There should be just enough batter to bind them.

Heat a pan over medium heat and add about 1 tbsp oil. Spread half the mixture into a thin pancake. Flip when the underside is golden and the edges are set; cook the other side until golden with no wet batter remaining inside.

Cook the remaining mixture the same way and serve warm. Refrigerate leftovers within 2 hours rather than leaving them at room temperature; reheat thoroughly before eating.