Korean Water Parsley Pancake
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
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.
Read more
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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Prep
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.
- 4Control
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.
- 5Heat
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Minari-jeon holds the cool, grassy fragrance of spring water parsley in a thin, golden batter.
- Finish cue
- Cook for 3-4 minutes, until the edges look slightly translucent and the underside is golden.
- Avoid this
- Do not overcook, or the herb aroma fades.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 6 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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