Korean Green Laver Pancake
Quick answer
Parae-jeon is a Korean pancake that features 80 grams of fresh green laver folded into a pancake-mix batter alongside sliced onion and chopped green chili.
What makes this special
- Fresh green laver is spread through a light batter to release a deep sea fragrance.
- 80g fresh green laver spread through the batter; sea fragrance rises as it cooks
- Thick batter prevents laver's ocean flavor from diluting
Key ingredients
Core cooking flow
- 1 Place 80g of fresh green laver in cold water and rinse two to three times, s...
- 2 Slice 60g of onion thinly along the grain so it softens evenly in the pan.
- 3 Stir together 120g of Korean pancake mix, 150ml of water, and a quarter teaspoon of salt until smooth.
Parae-jeon is a Korean pancake that features 80 grams of fresh green laver folded into a pancake-mix batter alongside sliced onion and chopped green chili. Rinsing the laver two to three times removes sand and grit without stripping its briny ocean aroma. Keeping the batter on the thick side concentrates the seaweed flavor, preventing it from washing out during cooking. Pan-fried over medium heat for two to three minutes per side, the pancake develops crisp, golden edges while the interior stays tender and fragrant. Cutting it into bite-size pieces immediately after cooking preserves the crunch before steam softens the crust.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Place 80g of fresh green laver in cold water and rinse two to three times, swirling gently each time to dislodge sand and grit.
Lift out and squeeze firmly with both hands to remove excess moisture.
- 2Prep
Slice 60g of onion thinly along the grain so it softens evenly in the pan.
Cut one green chili into small rounds, keeping the seeds for heat or removing them for a milder flavor.
- 3Season
Stir together 120g of Korean pancake mix, 150ml of water, and a quarter teaspoon of salt until smooth.
Fold in the squeezed laver, onion, and chili. Keep the batter thick so the seaweed flavor stays concentrated.
- 4Control
Heat a wide skillet over medium heat for two minutes.
Add 2 tablespoons of oil and swirl to coat the base. Spoon the batter in and spread into a thin, even layer using the back of a spoon.
- 5Heat
Cook undisturbed two to three minutes until the edges set and the bottom turns golden.
Flip and press lightly with a spatula. Cook the second side two to three minutes until both surfaces are golden and the edges are crisp.
- 6Finish
Move the hot pancake to a board and cut into bite-size pieces while still crisp.
Serve right away with soy sauce or soy sauce mixed with rice vinegar. The edges soften fast, so serve at once.
After the steps
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