Minari Jeon (Water Dropwort pancake)
Simple Korean savory pancakes made with minari (aka Korean watercress or water dropwort)
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup buchimgaru, 부침가루 (Korean pancake mix) or all-purpose flour (see note)
- 4 ounces minari
- 1 red chili pepper - optional
- oil for pan frying
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon water
- 1/2 teaspoon sugar
- pinch black pepper
- pinch gochugaru (Korean red chili pepper flakes) - optional
Instructions
- 1
Clean the minari thoroughly. Cut them into about 2 to 3-inch pieces.
- 2
Add the minari to a bowl along with the Korean pancake mix or all-purpose flour. Stir in about 1/2 cup of cold water.
- 3
Toss everything lightly to evenly coat the vegetable with wet flour.
- 4
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until light golden brown, about 2 minutes. Reduce the heat to medium low if the pancake browns too quickly. Turn it over, adding more oil to the sides of the pan, and press it down with a spatula. Cook until the other side is light golden brown, about 2 minutes.
- 5
Repeat the process with the remaining vegetable mix. Serve hot with a dipping sauce, if desired.