Aromatic Minari, Dallae, and Oyster Pancake
On a Spring Rainy Day ~ Perfect Makgeolli Snack ~ How to Make Minari, Dallae, and Oyster Pancake
It’s been raining continuously these past couple of days, making the weather feel a bit chilly, like a rite of passage for spring. After the spring rain, we’ll soon see sprouts and flower buds eagerly emerging, full of moisture and the energy of spring. It’s become a habit for me to crave pancakes on rainy spring days. Some say that the rich, savory aroma of freshly fried pancakes lingers longer and smells more intense on gloomy days because the air is lower and denser, stimulating our sense of smell and appetite. I bought a pack of oysters, chopped up the spring greens minari and dallae I had in the fridge, added some shredded napa cabbage, and made these delicious oyster pancakes. I paired them with a glass of makgeolli for the perfect combination. I plated the savory oyster pancakes, poured a glass of makgeolli, and had them for dinner, replacing a regular meal. One pancake, filled with the essence of spring greens, fried to a golden crisp, paired with makgeolli – it’s enough to get tipsy on the flavors of spring and the gentle rain. Spring is indeed on its way~ ^^
Pancake Ingredients- Fresh Oysters 150g
- Minari (Water Parsley) 15 stalks
- Dallae (Korean Chive) 1 handful
- Napa Cabbage (Baby) 2 leaves
- Green Chili Pepper 1 (optional, for spiciness)
- Red Chili Pepper 1/2 (for color)
- Flour or Pancake Mix 2/3 cup
- Water 1 cup
- Guk-ganjang (Korean Soy Sauce for Soup) 1/2 teaspoon
- Cooking Oil 2-3 tablespoons (for frying)
Cooking Instructions
Step 1
First, prepare the spring greens. Remove any wilted or bruised leaves from the minari and rinse it thoroughly under running water. Gently wash the dallae, making sure to clean off any soil, especially around the roots. Rinse the napa cabbage leaves as well.
Step 2
Chop the prepared minari into roughly 2-3 cm lengths. Cut the dallae into about 2 cm segments. Shred the napa cabbage. If you like a bit of heat and color, finely chop or thinly slice the green and red chili peppers.
Step 3
Carefully rinse the oysters in a colander under cold running water. Gently go through them with your fingers to remove any shell fragments or grit. Rinse them 2-3 times. Drain them well in the colander. Be gentle to avoid breaking them apart.
Step 4
In a large bowl, combine the drained oysters, chopped minari, dallae, and shredded napa cabbage.
Step 5
Now, let’s make the batter. Add the flour (or pancake mix), water, and guk-ganjang to the bowl with the ingredients. Gently mix everything together until just combined. The batter should be a bit thin – this helps create a soft and tender pancake. Aim for a consistency that allows it to spread easily on the pan.
Step 6
Heat a frying pan over medium heat and add 2-3 tablespoons of cooking oil. Ladle a portion of the batter onto the hot pan and spread it out thinly. Arrange the chopped green and red chili peppers on top of the batter for a colorful finish.
Step 7
Cook the pancake, flipping it over when the edges start to look golden and set. Fry until both sides are beautifully golden brown and crispy. Cooking over medium-low heat will ensure the inside is cooked through and the exterior is perfectly crisp. Your aromatic minari, dallae, and oyster pancake is ready to be enjoyed!
