Aromatic Korean Water Parsley Pancake (Minari Jeon)
Sumi’s Side Dish Style! Deliciously Fragrant and Savory Minari Jeon that You Can’t Stop Eating!
Introducing a special recipe using the fragrant spring vegetable, water parsley (minari). If you usually enjoy minari in seasoned salads or other preparations, this time try it as a crispy and savory pancake! Just like the saying, ‘Even shoes taste good when fried,’ water parsley’s charm is amplified when made into a jeon. If you’ve only ever thought of cooking minari by stir-frying or blanching, this recipe will introduce you to a delicious new transformation. We invite you to experience the surprisingly delicious world of minari pancakes!
Main Ingredients- 1 bunch Water Parsley (Minari) (approx. 100g)
- 1 Cheongyang chili pepper (spicy green chili)
- 1 Red chili pepper
- 1/2 Onion
- 1 Egg
Batter Ingredients- 2.5 cups Pancake Mix (approx. 250g)
- 2.5 cups Flour (cake flour or all-purpose flour) (approx. 250g)
- 4.5 to 5 cups Water (approx. 800ml to 900ml)
- 2 pinches Salt (approx. 1g)
- 2.5 cups Pancake Mix (approx. 250g)
- 2.5 cups Flour (cake flour or all-purpose flour) (approx. 250g)
- 4.5 to 5 cups Water (approx. 800ml to 900ml)
- 2 pinches Salt (approx. 1g)
Cooking Instructions
Step 1
First, let’s make the batter, which is the foundation of a delicious minari jeon. In a bowl, combine 2.5 cups of pancake mix and 2.5 cups of flour (a 1:1 ratio, totaling 5 cups or about 500g). Gradually add 4.5 to 5 cups of water (about 800ml to 900ml). It’s best to start with 4.5 cups and adjust as you mix. If the batter is too thick, the pancake will be tough and less flavorful. Aim for a slightly thinner consistency; it should flow smoothly when stirred with chopsticks.
Step 2
Add 2 pinches of salt (about 1g) to the batter and mix lightly to season. Be careful not to add too much salt initially, as it can become too salty. Considering you’ll be dipping it in soy sauce later, a milder seasoning is preferable for a tastier result.
Step 3
Crack one fresh egg into the batter and whisk it in gently with a whisk. Adding an egg makes the pancake more savory and tender.
Step 4
Prepare one Cheongyang chili pepper for a bit of spice and one red chili pepper for color. Remove the seeds from the peppers and finely mince them. You can adjust the amount of Cheongyang chili if you prefer it spicier.
Step 5
Finely chop half an onion, after washing it thoroughly. Diced onion adds sweetness and texture, making the pancake’s flavor much richer.
Step 6
Wash the water parsley thoroughly and cut it into manageable pieces, about 2-3 cm in length. Cutting them to a suitable size will make them easier to cook in the pancake.
Step 7
Add the minced chili peppers, minced onion, and chopped water parsley to the batter and mix everything evenly. Here’s a key tip! I personally prefer more vegetables than batter, so I tend to use a generous amount of vegetables. Using plenty of vegetables makes for a much tastier and healthier pancake. Ensure the vegetables are well coated with the batter.
Step 8
Now, let’s fry them to a golden crisp! Heat a generous amount of cooking oil in a pan over medium heat. Spoon portions of the water parsley batter onto the hot pan, spreading them into your desired size or shape. You can make one large pancake or smaller ones for easier handling. Fry until golden brown on both sides. A large pancake torn into pieces is also delicious!
Step 9
When serving guests or sharing with others, making small, neatly shaped pancakes (round or square) is a lovely presentation. On this day, I made smaller ones to pack as a side dish for a lunchbox. Beautifully made pancakes make any meal feel more special.
Step 10
Making a whole bunch of water parsley resulted in a generous batch! As they sizzled in the pan, the kitchen filled with the savory aroma of frying oil and the fresh scent of water parsley, making my mouth water. Enjoy them immediately while they’re warm for the best taste!
