Aromatic Springtime Delight: Fresh Water Parsley Pancake (Minari Jeon)
Taste the Essence of Spring: A Fragrant and Crispy Water Parsley Pancake
Embrace the vibrant flavors of spring with this delicious Minari Jeon! This recipe features fresh water parsley (minari) and crunchy dried shrimp, creating a pancake that’s both aromatic and delightfully crispy. Perfect as a light meal, snack, or side dish, it’s a taste of springtime that everyone will enjoy. Serve with a homemade fermented wild chive dipping sauce (dallae jang) for an enhanced flavor experience. It’s especially wonderful on a rainy day!
Water Parsley Pancake Ingredients- 150g fresh water parsley (minari)
- A small amount of carrot (for color)
- 1/2 cup pancake mix (about 60g)
- 1 egg
- 2 handfuls of dried shrimp (about 15-20g)
- Cooking oil (generous amount)
- Dallae (wild chive) dipping sauce (for serving)
Cooking Instructions
Step 1
Begin by thoroughly washing the water parsley (minari) under running water. Gently shake off excess water. Cut the minari into bite-sized pieces, about 3-4 cm long. Wash the carrot, peel it, and julienne it into thin strips similar in length to the minari. Prepping the ingredients like this will make the cooking process much smoother.
Step 2
In a large bowl, combine the pancake mix and the egg. Add the prepared water parsley, julienned carrot, and the two handfuls of dried shrimp for a delightful crunch. Gently mix everything together with chopsticks or a spatula until just combined. Be careful not to overmix, as this can make the pancake tough; a light toss is ideal.
Step 3
Let’s prepare the flavorful dipping sauce! In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1/2 tablespoon of sesame oil, a pinch of sesame seeds, and 1 tablespoon of finely chopped wild chives (dallae). This sauce will perfectly complement the fragrant pancake.
Step 4
Now, it’s time to cook the water parsley pancake. Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the pan is sufficiently heated, ladle about one portion of the batter into the center of the pan and spread it thinly. Cooking it thinly ensures it cooks through evenly and becomes extra crispy.
Step 5
Place a handful of dried shrimp attractively over the thinly spread batter. Adding dried shrimp not only enhances the savory flavor but also adds a satisfying texture that both children and adults will love.
Step 6
Maintaining medium-low heat, wait until the bottom side is golden brown. Then, carefully flip the pancake with a spatula. Cook the other side until it also turns a beautiful golden brown, flipping occasionally to ensure even cooking. Be mindful of the heat to prevent burning.
Step 7
Once perfectly cooked, transfer the water parsley pancake to a paper towel-lined plate for a moment to absorb any excess oil. Then, cut it into desired serving sizes and arrange it on a clean plate. Sprinkle with sesame seeds for a final touch of garnish.
Step 8
Here is the beautifully finished water parsley pancake, fresh off the pan. The golden-brown surface sprinkled with sesame seeds looks absolutely appetizing.
Step 9
Dip this freshly made pancake into the homemade dallae dipping sauce for an explosion of flavor! The fragrant minari and the chewy dried shrimp create a delightful symphony of textures and tastes that truly captures the essence of spring. It’s wonderful that your husband found it reminiscent of grasshoppers – a unique childhood memory! I thought it tasted a bit like imitation crab. On a rainy day, enjoying this warm, aromatic pancake with a glass of makgeolli (rice wine) is pure bliss. Make this delicious seasonal dish today!
