Small Naengi and Egg Pancakes (2 servings)

Trim dirt and tough roots from 120 g store-bought edible naengi. Rinse thoroughly several times and drain. Do not use wild-foraged plants.

Cut the naengi into 2 cm pieces and finely shred 30 g carrot.

Mix 80 g pancake mix, 100 ml water and one egg in a bowl. Fold in naengi and carrot.

Heat 2 tbsp oil over medium heat. Spoon batter into thin 6 cm rounds; fry both sides until golden and no raw batter remains in the center.

Cut one pancake open to verify its center is cooked. Serve warm; no extra salt is needed if the mix is seasoned.