Welcome Spring With Colorful Hwajeon Pizza

This flowery fusion dish combines culinary traditions while doubling as a work of art

Fusion cuisine never ceases to fascinate foodies all over the world — and everyone else who enjoys a new take on an old classic. For a delightful twist on pizza that seems to embody the very essence of spring, we present hwajeon pizza.

This recipe transforms the humble Korean-style shredded potato pancake, or “jeon,” into a canvas adorned with edible spring flowers, or “hwa.” The vibrant presentation and creative blend of international culinary traditions might leave you wondering whether to eat it or have it framed.

But don’t be afraid to dig in — the rich tapestry of flavors and textures is not to be missed.

Hwajeon pizza

Servings: 2

Ingredients:

Marinated onions and peppers 

• 1/2 onion
• 1 Cheongyang pepper, a Korean chili pepper available at Asian grocery stores
• 3 tablespoons soy sauce
• 3 tablespoons sugar
• 3 tablespoons apple vinegar, available at Asian grocery stores
• A splash of water

Hwajeon pizza

• 1 small to medium-sized potato 
• 1/5 onion
• 3 slices bacon
• 5 tablespoons Korean pancake mix, available at Asian grocery stores
• 3 tablespoons pasta sauce
• 1 1/2 tablespoons olive oil
• 1 1/2 cups shredded mozzarella cheese
• 2 cups wild arugula
• 1/5 cup Grana Padano cheese, grated
• 1 cup cooking oil
• 5 tablespoons water
• A pinch of salt and pepper
• A squirt of balsamic glaze
• 6-8 edible flowers

Recipe:

Marinated onions and peppers

1. Slice the onions, and cut the peppers into bite-sized pieces.
2. In a pot, combine the soy sauce, sugar, vinegar and water. Bring to a boil.
3. Place the onions and peppers in a bowl, pour the marinade over them, and set aside for about 30 minutes.

Hwajeon pizza

1. Cut the bacon into bite-sized pieces. 
2. Cut the potatoes and onions into thin slices. Then soak them in water to remove the excess potato starch so they stay crispy.
3. In a mixing bowl, combine the pancake mix with the water, salt and pepper to make the batter.
4. Drain the potatoes and onions, and mix them into the batter. 
5. Fry the bacon in a pan. 
6. Pour the batter into the pan, form a pancake, and cook until golden brown on both sides.
7. Flip the potato pancake several times.
8. Once both sides are crispy, spread the pasta sauce over the pancake to make the pizza.
9. Sprinkle the pizza with the mozzarella cheese and cover it with the lid.
10. While the cheese melts, wash the arugula and break the stems in half.
11. Place the pizza on a serving dish and top it with the arugula. Drizzle the olive oil and balsamic glaze over the pizza, and sprinkle the grated Grana Padano cheese on top.
12. Finally, add the flowers.

This elegant creation not only showcases the versatility of Korean cuisine but also brings the beauty of spring to your table. Above all, hwajeon pizza invites diners to explore the joy of merging two disparate world cuisines for an innovative and exciting synthesis of colors and flavors.