Fragrant Minari Jeon (Korean Pancake with Water Parsley)
Minari Jeon Recipe…
A recipe for making savory pancakes using fragrant water parsley (minari). This dish offers a delightful crispiness on the outside and a tender interior, making it a perfect appetizer or side dish. Enjoy the fresh aroma of minari combined with the subtle heat of chili and the crunch of scallions.
Ingredients- 1 bunch fresh minari (water parsley, approx. 100-150g)
- 3 Korean green chili peppers (adjust to your spice preference)
- 5 stalks scallions (approx. 50g)
- 1/2 cup pancake mix (buchim garu, approx. 60g)
- 1/2 cup buckwheat flour (memil garu, approx. 60g) – adds a nutty flavor
- 1.5 cups cold water (approx. 300ml)
- Vegetable oil (like canola oil) for frying
Cooking Instructions
Step 1
Prepare the fresh minari. Fill a bowl with plenty of water and add 1 tablespoon of vinegar. Soak the minari for about 10 minutes to remove any residual pesticides and ensure freshness. After soaking, rinse it thoroughly under running water several times and drain well.
Step 2
Cut the rinsed minari into bite-sized pieces, about 4-5 cm (1.5-2 inches) long. Cutting it to a manageable size will make it easier to cook and eat.
Step 3
Finely chop the Korean green chili peppers. Remove the stems. If you enjoy a spicier flavor, keep the seeds; otherwise, remove them for a milder taste. Mincing them finely will distribute their flavor evenly throughout the pancake.
Step 4
Finely chop the scallions into similar lengths (about 4-5 cm or 1.5-2 inches). Use both the white and green parts of the scallions for added color and flavor.
Step 5
In a large bowl, combine 1/2 cup of pancake mix and 1/2 cup of buckwheat flour. A 1:1 ratio creates a lovely texture. Buckwheat flour contributes a delightful nutty aroma and crispiness.
Step 6
Pour 1.5 cups of cold water into the dry ingredients. You can adjust the water slightly to achieve a batter consistency that is neither too thick nor too thin.
Step 7
Using a whisk or spoon, mix the ingredients until a smooth batter forms, ensuring there are no lumps. A lump-free batter will result in evenly cooked pancakes.
Step 8
Add the prepared minari, chopped chili peppers, and scallions to the batter.
Step 9
Gently mix everything together with a spatula or spoon until the ingredients are well incorporated into the batter. Avoid overmixing, as this can make the minari soggy. Mix just enough to combine.
Step 10
Heat a non-stick pan over medium heat and generously coat it with vegetable oil. Plenty of oil is key to achieving a crispy exterior.
Step 11
Once the pan is hot, ladle portions of the minari batter onto the pan, shaping them into round pancakes of your desired size.
Step 12
Cook until the underside is golden brown and set. Carefully flip the pancake with a spatula and cook the other side until it’s also golden brown and crispy. Flip occasionally to ensure even cooking. Your delicious minari jeon is ready to be served hot!
