Aromatic Spring Green Pancake (Minari Buchu Jeon)
Fragrant Spring Vegetable Pancake Made with Minari – Includes a Tip for the Perfect Batter Ratio!
Packed with nutrients from seasonal spring greens harvested in March! This is a savory pancake made with minari (water parsley) and buchu (garlic chives). The ingredient preparation is simple once you know the secret to the batter ratio, making it an easy dish to enjoy. 🙂
Main Ingredients
- Fresh Minari (Water Parsley) 200g (washed and prepared)
- Aromatic Buchu (Garlic Chives) 50g (washed and prepared)
- Shredded Carrots 1 handful (for color)
- All-purpose Flour 1 cup (approx. 120g)
- Korean Pancake Mix (Buchim Garu) 1 cup (approx. 130g)
- Ice-cold Water 2 cups (approx. 400ml)
Dipping Sauce
- Soy Sauce or Red Snow Crab Soy Sauce 2 Tbsp
- Red Pepper Flakes (Gochugaru) a pinch
- Sesame Seeds a pinch
- Soy Sauce or Red Snow Crab Soy Sauce 2 Tbsp
- Red Pepper Flakes (Gochugaru) a pinch
- Sesame Seeds a pinch
Cooking Instructions
Step 1
First, let’s make the batter for your delicious minari and buchu pancake. In a large bowl, combine 1 cup of all-purpose flour and 1 cup of Korean pancake mix. Mixing these two flours will give your pancake a crispier and more delicious texture. Now, gradually pour in 2 cups of ice-cold water while whisking with a whisk or chopsticks until smooth and lump-free. It’s best not to overmix; just stir until you no longer see any dry flour. Chilling this batter in the refrigerator for a bit will make it even colder, resulting in an even crispier pancake when cooked.
Step 2
Next, we’ll prepare the fresh vegetables that will give the pancake its wonderful flavor. Cut the washed minari and buchu into similar lengths of about 5-7 cm. If any parts of the minari stems are too thick to eat comfortably, finely chop them with a knife for a softer texture. Shred the carrots to a similar length as well. Cutting all the vegetables to a similar size ensures the pancake cooks evenly and looks appealing when done.
Step 3
Now, add all the prepared fresh vegetables to the batter. Gently mix the chopped minari, buchu, and carrots into the batter using a spatula or spoon. Be careful not to break the vegetables while ensuring they are evenly coated with the batter. Once the vegetables are well incorporated into the batter, your delicious minari and buchu pancake batter is ready. Avoid mixing too vigorously, as this can release water from the vegetables. Gentle mixing is key!
Step 4
It’s time to cook your delicious pancake! Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is moderately hot, ladle in the batter and spread it thinly and widely across the pan. If the pancake is too thick, it will take longer to cook through and can become soggy. Spreading it thinly is important! When the edges of the pancake start to turn golden brown and small bubbles begin to appear on the surface, it’s time to flip. Be patient and wait for this stage.
Step 5
Once one side of the pancake is golden brown, gently flip it over with a spatula to cook the other side. Press down lightly with the spatula while it cooks to spread it out even thinner, which will result in an even crispier texture for your minari and buchu pancake. Continue cooking until both sides are nicely golden brown. Your fragrant spring vegetable pancake will be ready, boasting a delightful crispiness and wonderful aroma! Enjoy this delicious pancake, served warm with the prepared dipping sauce. It makes for a satisfying meal or a fantastic accompaniment to a glass of makgeolli (Korean rice wine)!
