Minari Jeon (Korean Water Parsley Pancake): A Crispy and Chewy Delight!
Easy Homemade Minari Jeon Recipe
A magical dish ready in under 10 minutes! Introducing Minari Jeon, packed with the fragrant charm of Korean water parsley. If you buy about 1kg of fresh minari, you can enjoy it grilled with pork belly, add it to stews and soups, or transform it into minari rice, jeon (pancakes), salads, and kimchi. Its versatility means it disappears within two days in our household! With this recipe, you can easily recreate the exquisite taste of a professional restaurant at home!
Ingredients- 1 bunch fresh Minari (Korean water parsley, approx. 100g)
- 6-8 Tbsp Buchim Garu (Korean pancake mix)
- 200ml Cold Water
- 1 tsp Salt (or 0.5 Tbsp Soy Sauce)
Cooking Instructions
Step 1
Gently hold the stems of the fresh minari. Submerge the leaves and stems in water and swish them around to rinse thoroughly, removing any dirt or debris. It’s important to rinse them meticulously.
Step 2
Drain the washed minari well by shaking off excess water or gently patting it dry with paper towels. Cut the minari into bite-sized pieces, about 4-5 cm in length.
Step 3
In a bowl, combine 6-8 Tbsp of buchim garu with 100ml of water. Mix well to create a smooth batter without lumps. Add 1 tsp of salt (or 0.5 Tbsp soy sauce) for flavor. (You can adjust the seasoning to your preference.)
Step 4
For an extra crispy texture, you can add a little more water to the batter, or use chilled water or sparkling water. Sparkling water is a secret weapon for achieving a lighter and crispier coating!
Step 5
Add the prepared minari to the batter. Gently mix and coat the minari using chopsticks or a spatula, being careful not to break the delicate leaves.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ensuring the pan is well-heated prevents the jeon from sticking and promotes even browning.
Step 7
Once the pan is hot, ladle portions of the minari batter onto the pan, spreading them out evenly. Reduce the heat to medium-low and cook until the edges of the jeon start to turn golden brown.
Step 8
Before flipping, gently press down on the top of the jeon. This helps to create a crispier texture and ensures even cooking throughout. Make sure the first side is sufficiently cooked before proceeding.
Step 9
When the edges are golden and the top is lightly cooked, carefully slide a spatula underneath the jeon and flip it over in one smooth motion. Be cautious to prevent the batter from scattering.
Step 10
Minari cooks very quickly, so it doesn’t need to be overcooked. Flip and cook the other side until golden brown. Once the buchim garu is cooked through and emits a savory aroma, your jeon is almost ready!
Step 11
The freshly cooked minari jeon boasts a wonderfully crispy exterior and a delightfully chewy interior. The refreshing aroma and subtle sweetness of the minari will fill your mouth, making it hard to stop at just one bite. Enjoy!
Step 12
While a soy sauce-based dipping sauce is classic, try dipping your minari jeon in a sweet and spicy gochujang sauce for a unique and delicious twist. Enjoy it with your favorite condiment!
