Korean Water Parsley Pancake
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Water parsley, cut into 5 cm lengths, gives this pancake a cool, herbal smell and stems that snap against the soft batter.
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Heat fades minari's fragrance fast, so the pancake comes off the pan as soon as the edges crisp.
Ingredients
Instructions
- 1
Rinse 120 g water parsley, shake off excess water, and cut it into 5 cm pieces.
Spread the stems and leaves loosely so they mix evenly through the batter instead of clumping in one area.
- 2
Put 0.8 cup Korean pancake mix, 0.7 cup water, 1 egg, and 0.3 teaspoon salt in a bowl.
Stir lightly just until combined, leaving a few small lumps so the pancake stays tender.
- 3
Add the water parsley to the batter and fold it gently with chopsticks or a spoon.
Stop when the stems are thinly coated, because heavy mixing can make the pancake dense and flatten the herb texture.
- 4
Heat a pan over medium heat, then spread 2 tablespoons cooking oil across the surface.
Pour in the batter and press it thinly to the edges, arranging the water parsley so thick piles do not form.
- 5
Cook for 3-4 minutes, until the edges look slightly translucent and the underside is golden.
Before flipping, shake the pan gently or loosen the edge so the pancake releases without tearing.
- 6
Flip and cook for another 3 to 4 minutes over medium heat.
Remove when the edges are crisp and the minari aroma remains fresh, then serve immediately.
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