Korean Water Parsley Pancake
Minari-jeon is a Korean spring pancake made by cutting water parsley into five-centimeter lengths and mixing them into a batter of Korean pancake mix, water, egg, and salt, then pan-frying in oil until golden on both sides. Water parsley's cool, herbaceous fragrance permeates the entire pancake, and its stems provide a fresh, snappy bite against the soft batter. Spreading the mixture thin and cooking over medium heat for three to four minutes per side ensures crisp, almost fried edges, while overcooking quickly diminishes the herb's distinctive aroma. Dipping slices in cho-ganjang-soy sauce mixed with vinegar-balances the subtle bitterness of the parsley with sharp acidity.
Adjust Servings
Instructions
- 1
Cut water parsley into 5 cm pieces.
- 2
Combine pancake mix, water, egg, and salt.
- 3
Fold water parsley into batter.
- 4
Spread batter thinly in an oiled pan.
- 5
Cook both sides 3-4 minutes until crisp.
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