Crispy Minari and Vegetable Pancake
A Delightful Minari and Vegetable Pancake Recipe
Have you always enjoyed minari (water parsley) only in salads or seasoned dishes? Today, we’re elevating this versatile herb into a special ‘Minari and Vegetable Pancake’! This recipe highlights the wonderfully crisp texture of minari combined with various vegetables, creating a pancake that’s crispy on the outside and tender on the inside. It’s a perfect snack or a unique side dish that’s surprisingly easy to make. Gather your ingredients and try this delightful dish for a special weekend treat!
Main Ingredients- 270g Minari (Water Parsley)
- 3 cups Pancake Mix (Buchim Garu)
- 1/4 Carrot
- 2 Onions
- Vegetable Oil, for frying
Dipping Sauce- 2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
- A pinch of Sugar
- A bit of minced Chives (optional)
- 2 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- A pinch of Toasted Sesame Seeds
- A pinch of Sugar
- A bit of minced Chives (optional)
Cooking Instructions
Step 1
The most captivating element of this Minari and Vegetable Pancake is its delightful, crisp texture. Starting with fresh ingredients is key to a delicious outcome.
Step 2
Prepare the main ingredients: minari, pancake mix, onions, and carrots. Wash the minari thoroughly under running water. Thinly slice or finely chop the onions and carrots. (Feel free to add other vegetables you enjoy!)
Step 3
In a mixing bowl, combine the 3 cups of pancake mix with water, stirring until smooth and lump-free. Aim for a batter consistency that is neither too thick nor too thin. Add the prepared minari, sliced onions, and carrots to the batter and mix gently until everything is evenly coated.
Step 4
Stir the batter to ensure all ingredients are well incorporated. Avoid overmixing, as this can make the pancake tough. Mix just enough for the ingredients to be distributed evenly throughout the batter.
Step 5
Heat a generous amount of vegetable oil in a frying pan over medium heat. Ladle portions of the batter onto the hot pan, shaping them into round pancakes. Fry until golden brown and crispy on both sides. Flip the pancake once the edges start to look crisp.
Step 6
In a small bowl, whisk together the ingredients for the dipping sauce: 2 Tbsp soy sauce, 1 Tbsp sesame oil, a pinch of toasted sesame seeds, a pinch of sugar, and optional minced chives. Dipping the crispy pancake into this flavorful sauce is pure bliss!
Step 7
Your delicious Minari and Vegetable Pancake is now ready! It boasts a beautiful golden-brown, crispy exterior and a vibrant, textured interior from the fresh vegetables.
Step 8
This freshly made, warm, and crispy pancake is perfect for a weekend lunch or a delightful afternoon snack. It’s a healthy and tasty option that the whole family can enjoy together!
