Fragrant Minari Jeon: A Quick & Delicious Pan-Fried Korean Pancake
Fridge Clean-out Recipe / Easy Side Dish / Aromatic Water Parsley Pancake
Transforming leftover water parsley (minari) from your fridge into a delightful pan-fried pancake. This ‘minari jeon’ gets a zesty kick from finely chopped Korean chili peppers, making it a wonderfully spicy side dish. The unique pairing with sweet persimmon slices adds a surprising and delicious twist. Perfect for a light meal or snack!
Main Ingredients- 1 handful Water Parsley (Minari, approx. 50g)
- 3 Korean Green Chilies
- 25g Green Onion (Scallion)
- 2 Imitation Crab Sticks
- 1/2 Persimmon
Cooking Instructions
Step 1
First, prepare the fresh water parsley (minari). Trim off any tough stems and wash it thoroughly under running water. Once drained, finely chop it into about 1cm lengths and place it in a large mixing bowl.
Step 2
For a little spicy kick, finely mince the 3 Korean green chilies. You can remove the seeds for less heat, or leave them in if you enjoy a spicier flavor.
Step 3
Finely chop the green onion as well, including both white and green parts. Cutting the ingredients finely helps the pancake hold its shape better during cooking.
Step 4
Shred the imitation crab sticks with your fingers or chop them finely. Add them to the bowl with the prepared water parsley, green chilies, and green onion.
Step 5
Add 3 tablespoons of flour to the chopped vegetables. The flour acts as a binder. Gently mix everything together with a spatula or spoon until the ingredients are evenly coated with flour.
Step 6
Crack in 1 egg to bind the batter. The egg will add richness and help create a slightly chewy texture. Mix again until well combined.
Step 7
Season the mixture with 1 teaspoon of fine salt. Ensure the salt is evenly distributed throughout the batter to avoid clumps and ensure consistent flavor. Taste and adjust salt if needed.
Step 8
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon portions of the batter onto the hot pan, spreading them out into small, round pancakes. Cook for about 2-3 minutes per side, until golden brown and crispy.
Step 9
Flip the pancakes and cook the other side until golden brown. For an extra special touch, you can thinly slice the persimmon and place the slices at the bottom of the pan before adding the batter, or serve them alongside. The sweetness of the persimmon complements the savory pancake wonderfully.
Step 10
Once both sides are nicely browned and crispy, your Minari Jeon is ready! Serve hot. Enjoying this pancake with the accompanying persimmon slices offers a delightful contrast of textures and flavors – the crispiness of the pancake, the slight chewiness of the minari, and the sweet crunch of the persimmon make it a truly unique and delicious treat. Enjoy your meal!
