Aromatic Water Parsley and Clam Pancake: A Unique and Flavorful Jeon
How to Make Water Parsley and Clam Jeon: The Perfect Blend of Freshness and Texture
Experience a delightful twist on a traditional Korean pancake with this Water Parsley and Clam Jeon. We’ve combined the fresh, fragrant notes of water parsley with the satisfying chewiness of cooked clam meat for an extra layer of umami and texture. This jeon is perfect as a snack, a side dish, or even a light meal, offering a unique flavor profile that’s sure to impress. Let’s get cooking!
Main Ingredients
- Fresh Water Parsley 200g (Wash thoroughly, separating leaves from stems)
- Cooked Clam Meat 100g (Rinse lightly under running water and drain)
Batter and Seasoning
- All-purpose Flour or Jeon Flour 10 Tbsp (Jeon flour recommended for extra crispiness)
- Corn Starch or Potato Starch 2 Tbsp (Enhances crispiness)
- Cold Water 1/2 cup (Adjust for desired batter consistency)
- Salt to taste (Adjust according to your preference)
- Black Pepper to taste (Helps remove any gamey odors and adds flavor)
- Cooking Oil 3 Tbsp (For pan-frying until golden and crisp)
- All-purpose Flour or Jeon Flour 10 Tbsp (Jeon flour recommended for extra crispiness)
- Corn Starch or Potato Starch 2 Tbsp (Enhances crispiness)
- Cold Water 1/2 cup (Adjust for desired batter consistency)
- Salt to taste (Adjust according to your preference)
- Black Pepper to taste (Helps remove any gamey odors and adds flavor)
- Cooking Oil 3 Tbsp (For pan-frying until golden and crisp)
Cooking Instructions
Step 1
In a mixing bowl, combine 1/2 cup of cold water with 10 Tbsp of flour (or jeon flour) and 2 Tbsp of starch. Add a pinch of salt and a dash of black pepper. Whisk until a smooth batter forms, ensuring there are no lumps. Letting the batter rest for a few minutes will improve its texture.
Step 2
While the batter rests, prepare the water parsley. Trim off any wilted or yellow leaves, and wash the stems thoroughly under running water. Pat them dry to remove excess moisture. This ensures a clean taste and prevents the pancake from becoming soggy.
Step 3
Finely chop the cleaned water parsley stems into pieces about 1 to 2 cm long. Add the chopped parsley to the prepared batter and mix well until evenly distributed.
Step 4
Take about half of the prepared batter and mix it with the clam meat. Heat a non-stick pan over medium heat and add 3 Tbsp of cooking oil. Ladle about half of the batter-clam mixture into the hot pan and spread it out as thinly and widely as possible. A thinner pancake will be crispier!
Step 5
Once the batter is spread, sprinkle the remaining clam meat evenly over the surface as a topping. Cook for about 5 to 10 minutes, or until the edges turn golden brown and crispy. This slow cooking process is key to achieving a delightful crispiness.
Step 6
When the bottom side is golden and crisp, carefully flip the pancake over. Continue to cook the other side for another 5 minutes, or until it is also golden brown and cooked through. Your delicious Water Parsley and Clam Jeon is ready! Serve immediately while warm for the best texture and flavor.
