Crispy & Light Buchu-Minari Pancake (Flourless Spring Vegetable Pancake)
Thin and Crispy Buchu-Minari Pancake: How to Make a Flourless Spring Vegetable Pancake with Seasonal Produce
This pancake is made with minimal batter, focusing on the fresh flavors and aromas of chives (buchu) and water parsley (minari), without using much flour. This approach ensures the vegetables’ vibrant taste isn’t masked, resulting in a wonderfully light and crispy texture.
Pancake Ingredients- 100g Korean chives (Buchu)
- 100g Water parsley (Minari)
- 1/2 Carrot
- 1/2 cup Rice flour
- 1 Egg
- 2 Tbsp Water
- 1 tsp Minced garlic
- 1 tsp Salt
- 1 Tbsp Sesame oil
- 2 Tbsp Dried small shrimp (optional, for umami)
- A little Cornstarch (for extra crispiness)
- A little Rice bran oil (or other cooking oil)
Soy Dipping Sauce- Soybean brine pickle soy sauce (or regular soy sauce mixture)
- Spring onion (finely chopped)
- A little Vinegar (optional)
- Soybean brine pickle soy sauce (or regular soy sauce mixture)
- Spring onion (finely chopped)
- A little Vinegar (optional)
Cooking Instructions
Step 1
First, thoroughly wash the Korean chives (buchu) and water parsley (minari) under running water to remove any dirt or debris. Gently shake off excess water and set them aside. Fresh vegetables are key to a delicious pancake.
Step 2
Peel the carrot and then julienne it into thin, fine strips. Adding carrots will give the pancake a lovely color and a touch of sweetness.
Step 3
Cut the washed and prepared chives and water parsley into bite-sized pieces, about 3-4 cm long. Cutting them too long can make them difficult to fry evenly.
Step 4
In a large bowl, combine the cut chives, water parsley, and julienned carrots. Add the rice flour, minced garlic, and salt. Gently toss everything together to coat the vegetables evenly and allow them to marinate slightly.
Step 5
Next, add the dried small shrimp (if using, for added savory depth), sesame oil for fragrance, and the egg to bind the ingredients. Mix gently until everything is well combined.
Step 6
Check the batter’s consistency. Gradually add the 2 tablespoons of water, mixing as you go, until you achieve a pourable but not too thin batter. The vegetables will release some moisture, so it’s best not to add too much water at once. If you prefer to avoid adding water altogether, you can add an extra egg to achieve a similar consistency.
Step 7
Heat a frying pan over medium heat and add a generous amount of rice bran oil. Once the oil is shimmering, spoon the batter onto the pan and spread it thinly to form a pancake. For an extra crispy finish, you can lightly sprinkle a little cornstarch over the batter while it’s in the pan (this step is optional).
Step 8
Cook over medium-low heat until the underside is golden brown and crispy. Then, carefully flip the pancake and cook the other side until golden and crisp. Since this batter has less flour, the vegetables’ texture is more prominent, so avoid flipping it too frequently to prevent it from breaking apart.
Step 9
While the pancake is cooking, prepare the dipping sauce. I used soybean brine pickle soy sauce, finely chopped spring onion, and a splash of vinegar for extra tang. If you don’t have pickle soy sauce, you can make a simple dipping sauce by mixing 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1 tablespoon plum syrup or water.
