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5.0 from 3 votes

Minari Jeon (Water Dropwort pancake)

Simple Korean savory pancakes made with minari (aka Korean watercress or water dropwort)

Prep Time
10 mins
Servings: 2
Course: Appetizer
Cuisine: Korean

Ingredients

  • 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
Dipping sauce
  • 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

    Cup of Yum
  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.

Notes

  • If using all purpose flour, you can also swap out a couple of tablespoons with corn/potato starch and add a pinch or two of salt.
  • If using all purpose flour, you can also swap out a couple of tablespoons with corn/potato starch and add a pinch or two of salt.