Fragrant Minari Jeon: A Delicious Pancake with Korean Water Parsley
Fragrant Minari Jeon: A Delicious Pancake with Korean Water Parsley
Introducing a recipe for Minari Jeon, a savory Korean pancake packed with the fresh, aromatic flavor of Minari (Korean water parsley), tender squid, and crisp vegetables. Perfect for a light meal or as a delightful accompaniment to makgeolli (rice wine), this jeon boasts a wonderfully crispy exterior and a moist, flavorful interior. Dipped in a simple soy sauce-based dipping sauce, it’s an absolute delight!
Main Ingredients
- Fresh Minari (Korean water parsley) 300g (washed and trimmed)
- Prepared Squid 1 medium (body thinly sliced into strips, tentacles cut into bite-sized pieces)
- Carrot 100g (thinly julienned)
- Onion 100g (thinly julienned)
- Cheongyang chili peppers 4 (seeds removed, finely chopped)
- Red chili pepper 1 (seeds removed, finely chopped)
- Pancake mix (buchim garu) 2 cups
- Cold water 2 cups
Dipping Sauce
- Soy sauce 1 Tbsp
- Vinegar 1 Tbsp
- Water 1 Tbsp
- Gochugaru (Korean chili flakes) a pinch (optional)
- Soy sauce 1 Tbsp
- Vinegar 1 Tbsp
- Water 1 Tbsp
- Gochugaru (Korean chili flakes) a pinch (optional)
Cooking Instructions
Step 1
Wash the minari thoroughly and cut it into approximately 4cm lengths. Thinly julienne the carrot and onion. Slice the squid body into thin strips lengthwise and cut the tentacles into bite-sized pieces. Finely chop the Cheongyang and red chili peppers after removing the seeds to add a touch of spice and color.
Step 2
In a large bowl, combine 2 cups of pancake mix and 2 cups of cold water. Whisk until smooth, ensuring there are no lumps to create the batter. Add the prepared minari, squid, carrot, onion, and chopped chili peppers to the batter. Gently mix everything together until the vegetables and squid are evenly coated with the batter.
Step 3
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Ladle portions of the minari batter onto the hot pan, spreading them thinly to create pancakes of your desired size. Cook until the bottom is golden brown and crispy, then carefully flip and cook the other side until equally golden and cooked through. Avoid overcrowding the pan.
Step 4
Your delicious Minari Jeon is ready! This pan-fried pancake is wonderfully fragrant and satisfying. For the dipping sauce, mix 1 Tbsp soy sauce, 1 Tbsp vinegar, 1 Tbsp water, and a pinch of gochugaru if desired. Dipping the warm jeon into this zesty sauce enhances its flavors beautifully. Enjoy immediately for the best crispy texture!
