Fragrant and Savory Minari Jeon (Water Dropwort Pancake)
A fragrant springtime water dropwort pancake pan-fried until crispy, with dried shrimp added for savory umami.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pancake dish brings out deep umami by combining fragrant water dropwort with dried shrimp toasted in a dry pan. Pan-fried thin with plenty of oil over medium-high heat, it delivers an enjoyable crispy texture. It is seasoned well enough on its own without dipping sauce, making it a great snack or pairing for makgeolli on rainy days.
- Servings
- about 2 servingsOriginal: 2 pancakes, 20 cm across
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Water dropwort (minari)150 g
- Dried shrimp1/2 cup
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)2
- Frying mix (twigim-garu) (or korean pancake mix (buchim-garu), flour)1 cup
- Water1 cup
- Salt1/3 tsp
- Squid or peeled shrimp work well in place of dried shrimp. If you do not have seafood, you can also add umami to the batter by using anchovy broth instead of water.
- Soak the water dropwort in water with about 2 tbsp of vinegar for 10 minutes so any parasites that might be clinging to the greens crawl out, then shake and rinse several times under running water.
Steps
Prepare the ingredients
I prepared one bag of water dropwort. It is an amount that makes roughly one large handful.
I also prepared 1/2 cup of dried shrimp to add umami.
I prepared Cheongyang chili pepper to add heat, along with red chili pepper for color.
Squid or peeled shrimp work well in place of dried shrimp. If you do not have seafood, you can also add umami to the batter by using anchovy broth instead of water.
Soak the water dropwort in water with about 2 tbsp of vinegar for 10 minutes so any parasites that might be clinging to the greens crawl out, then shake and rinse several times under running water.
Chop the ingredients
Cut the water dropwort into lengths of about 3 cm, as it is inconvenient to fry neatly if it is too long.
Finely mince the red chili pepper and Cheongyang chili pepper.
Toast the dried shrimp in a dry pan until crispy to remove any off-odors, then chop them finely.
Make the batter
In a bowl, add the water dropwort, dried shrimp, Cheongyang chili pepper, red chili pepper, and 1/3 tsp of salt, then pour in 1 cup of frying mix (twigim-garu) (= Korean pancake mix, all-purpose flour).
Pour in 1 cup of water in portions, mixing evenly as you go.
Pan-fry
Swirl a generous amount of oil into a heated pan and spread the batter thin.
Cook over medium-high heat, shaking the pan so the oil reaches evenly all the way into the center.
If you cook it for too long over heat that is too low, it will become soggy rather than crispy, leaving the pancake limp and greasy.
After flipping, add more oil and tilt or shake the pan so the oil can reach into the middle, pressing down gently here and there to spread it thin.
Doing this helps the batter fry to a nice, even golden brown all over. Once it is pan-fried golden and crispy on both sides, it is done.
Ppunwife's tips
- If you cook it for too long over heat that is too low, it will become soggy rather than crispy, leaving the pancake limp and greasy.
- After flipping, add more oil and tilt or shake the pan so the oil can reach into the middle, pressing down gently here and there to spread it thin.
FAQ
Can I use other seafood instead of dried shrimp?
Squid or peeled shrimp also pair wonderfully, and if you have no seafood, you can add umami by using anchovy broth instead of water in the batter.
How do you wash and clean water dropwort?
Soak the water dropwort for about 10 minutes in water mixed with about 2 tbsp of vinegar, then shake and rinse it several times under running water.
What is the secret to getting a crispy pancake?
Add plenty of oil to the pan and cook over medium-high heat, shaking the pan so the oil reaches into the center to make it crisp; cooking too long over low heat can make the texture soggy.
Can I use a different flour instead of frying mix?
You can substitute Korean pancake mix (buchim-garu) or all-purpose flour to make the batter.
