Aromatic Water Parsley and Chewy Squid Pancake (Minari Ojingeo Jeon)
Crispy and Delicious Water Parsley and Squid Pancake Recipe for a Rainy Day
On a rainy day, there’s nothing quite like the comforting sound of sizzling oil and a warm, savory pancake! I decided to make a special Water Parsley and Squid Pancake using leftover vegetables from the fridge, fresh water parsley, and chewy squid. The combination of the squid’s delightful chewiness and the fragrant water parsley creates a delicious, savory flavor with every bite. This pancake is crispy on the outside, tender on the inside, and delightfully chewy – perfect for tearing and sharing with chopsticks! Doesn’t it look mouthwatering? Let’s make this crispy and delicious Water Parsley and Squid Pancake together! #WaterParsleyPancake #ChivesPancake #WaterParsleySquidPancake #ChivesSquidPancake #WaterParsleyChivesSquidPancake #WaterParsleySeafoodPancake
Main Ingredients- Water parsley (Minari) 150g
- Chives 50g
- Onion 1/2
- Carrot a little
- Squid 1
- Green chili peppers 2
- Red chili pepper 1
Batter Ingredients- Pancake mix 5 Tbsp
- Tempura flour 5 Tbsp
- Tuna extract 2 Tbsp
- Pancake mix 5 Tbsp
- Tempura flour 5 Tbsp
- Tuna extract 2 Tbsp
Cooking Instructions
Step 1
Let’s start by preparing the fresh water parsley we received from our neighbor. First, rinse the water parsley thoroughly under running water about 3 times. Then, pour 1/2 cup of vinegar into a bowl and soak the water parsley for 10 minutes. After soaking, rinse it again under running water and drain it completely.
Step 2
Now, let’s prepare the vegetables and squid. Cut the cleaned water parsley and chives into bite-sized pieces, about 3cm long. Thinly slice the onion and shred the carrot. Clean the squid by removing the innards and skin, then slice it into about 0.5cm thick pieces. Finely chop the green and red chili peppers to add color. Combine all these prepared ingredients in a large bowl.
Step 3
It’s time to make the delicious pancake batter! Add 5 tablespoons of pancake mix and 5 tablespoons of tempura flour to the bowl and mix them lightly. Gradually add water while mixing the batter. It’s important to achieve a slightly thick consistency; avoid making it too watery. (Tip: Adjust the amount of water based on the moisture content of your ingredients for the perfect batter consistency.)
Step 4
Now, let’s cook the sizzling, delicious pancake! Heat a generous amount of oil in a frying pan over medium heat. Scoop a portion of the batter and spread it thinly in the pan. Cook slowly until the bottom side is golden brown and crispy. Once you hear the satisfying sizzle, flip the pancake and cook the other side until golden brown and crispy as well. Once both sides are evenly cooked, your crispy and savory Water Parsley and Squid Pancake is ready!
Step 5
When I first made the batter, I felt there weren’t enough ingredients, so I decided to add more chopped chives in the middle. Adding extra ingredients like this can make your pancake even more satisfying and delicious.
Step 6
This Water Parsley and Squid Pancake is especially delightful on a rainy day! Adding a touch of tuna extract enhances the savory flavor, allowing you to enjoy it without a separate soy sauce-based dipping sauce. The tuna extract also contributes to the crispiness of the pancake.
Step 7
The fragrant aroma of water parsley and the chewy texture of squid create a fantastic harmony in this pancake! Once you take a bite, you won’t be able to stop reaching for more. Enjoy your delicious pancake and have a wonderful time!
