Crispy Minari Clam Pancake: The Secret to a Perfectly Flaky Batter
Crispy outside, tender inside! A healthy pancake featuring fragrant minari and chewy clam meat, made extra crispy with a special carbonated water batter.
This pancake is packed with fresh minari (water parsley) and succulent clam meat. By mixing pancake mix and tempura flour in a 1:1 ratio and adding our secret ingredient, carbonated water, to the batter, you’ll achieve an unbelievably crispy texture. Enjoy the crispiness of the tempura flour, the healthiness of minari, and the satisfying chewiness of the clams! Enhance the flavor with a sweet and sour soy dipping sauce served on the side. It’s the perfect accompaniment to makgeolli or a cold beer.
Main Ingredients- Minari (Water Parsley) 1 bunch (approx. 50g)
- Clam meat 100g
- Cheongyang peppers 3
- Red chili peppers 2
Batter Ingredients (using paper cup as a measure)- Pancake mix 1 cup (approx. 100g)
- Tempura flour 1 cup (approx. 100g)
- Carbonated water 1.5 cups (approx. 270ml)
Soy Dipping Sauce- Soy sauce 2 Tbsp
- Vinegar 2 Tbsp
- Cooking wine (Mirin, etc.) 1 Tbsp
- Sesame seeds (toasted) to taste
- Sesame oil to taste
- Pancake mix 1 cup (approx. 100g)
- Tempura flour 1 cup (approx. 100g)
- Carbonated water 1.5 cups (approx. 270ml)
Soy Dipping Sauce- Soy sauce 2 Tbsp
- Vinegar 2 Tbsp
- Cooking wine (Mirin, etc.) 1 Tbsp
- Sesame seeds (toasted) to taste
- Sesame oil to taste
Cooking Instructions
Step 1
First, prepare the clam meat. Rinse it about twice in lightly salted water until the water runs clear. It’s crucial to drain the water thoroughly. If the clam meat is too watery, it can cause oil splattering during frying and make the batter soggy. Ensuring it’s well-drained is key to achieving a crispy pancake.
Step 2
The Cheongyang peppers will add a spicy kick and aroma. Remove the stems and thinly slice them, then mince them finely. The red chili peppers will add a beautiful pop of color. Similarly, remove the stems from the red chili peppers and thinly slice them. Prepare these ingredients in advance for a smoother cooking process.
Step 3
Wash the minari thoroughly, remove excess water, and cut it into segments of about 3-4 cm. Set aside the minced Cheongyang peppers and sliced red chili peppers. Having all your ingredients prepped makes cooking much easier.
Step 4
Now, let’s make the batter – the secret to our crispy pancake! In a large bowl, combine the pancake mix and tempura flour in a 1:1 ratio (1 cup each, using a paper cup). Gradually add the carbonated water (1.5 cups) while whisking with a fork or whisk. Mix just until the flour is incorporated; avoid overmixing. The carbonated water infuses the batter with air, making the pancake extra crispy.
Step 5
Add the prepared minari, minced Cheongyang peppers, sliced red chili peppers, and the thoroughly drained clam meat to the batter. Gently mix everything together until the ingredients are evenly coated.
Step 6
Heat a generous amount of oil in a frying pan over medium heat. Once the oil is hot, ladle about one portion of the batter into the pan and spread it out thinly. Fry until both sides are golden brown and the edges are wonderfully crisp. Adjust the heat as needed to prevent burning and ensure even cooking.
Step 7
While the pancake is frying, prepare the delicious soy dipping sauce. In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp vinegar, and 1 Tbsp cooking wine. Add some of the finely chopped chili peppers (to your liking), toasted sesame seeds, and a drizzle of sesame oil for extra flavor. Serve the hot, crispy pancake with this dipping sauce for a delightful meal!
