Aromatic Water Parsley Pancake
How to Make Fragrant Water Parsley Pancake
This recipe features a Water Parsley Pancake bursting with fresh, invigorating water parsley aroma. Enjoy a crispy exterior and a tender interior with this delightful dish. Perfect as a light meal or a snack to pair with Korean rice wine (makgeolli)!
Main Ingredients- Fresh Water Parsley (Minari) 100g
- Store-bought Pancake Mix (Buchim garu) 1 measuring cup (approx. 100g)
- Cold Water approx. 150ml (adjust consistency as needed)
Cooking Instructions
Step 1
Gently soak the water parsley in water with a splash of vinegar for about 10 minutes. This helps to clean it thoroughly and keep it fresh. Rinse the water parsley under running water and pat it dry. Trim off any wilted or yellow leaves, and tough stems. Cut the prepared water parsley into two sections, each about 5-7 cm long.
Step 2
In a bowl, combine the pancake mix. Gradually add cold water while stirring. Aim for a batter consistency that is slightly thicker than pancake batter – thick enough to coat a spoon but still pourable. It should be somewhat sticky.
Step 3
Prepare the water parsley that has been cut into two sections.
Step 4
Add the prepared water parsley to the batter and gently toss using chopsticks or a spatula. Ensure each strand of water parsley is evenly coated with the batter without breaking. A thin coating of batter will help achieve a crispier texture.
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. A well-heated pan is crucial for a non-stick, crispy pancake. Test the oil temperature by dropping a tiny bit of batter; it should sizzle immediately.
Step 6
Carefully arrange the batter-coated water parsley in a single layer in the hot pan, ensuring the pieces don’t overlap. Cook over medium-low heat for about 2-3 minutes until the bottom is golden brown and crispy. You’ll know it’s time to flip when the edges start to lift slightly. Gently flip the pancake with a spatula and cook the other side until equally golden and crisp. Serve hot with soy sauce or a soy-vinegar dipping sauce!
