Clam and Water Parsley Pancake (MinariJeon)
Clam and Water Parsley Pancake (MinariJeon)
Make Clam and Water Parsley Pancake on a Rainy Day – The Perfect Makgeolli Snack!
The weather has been gloomy and rainy for the past few days, so I decided to make a pancake that pairs wonderfully with these days – a Minarijeon (water parsley pancake) with clams! 🙂 The combination of fresh water parsley and savory clams creates a delightful flavor profile that’s irresistible, especially with a glass of makgeolli (Korean rice wine).
Ingredients- Water Parsley (Minari) 100g
- Clam Meat 100g
- Pancake Mix (Buchim Garu) 1 cup (approx. 120g)
- Red Chili Pepper 1
- Egg 1
- Anchovy-Kelp Broth or Water 80ml
- Cooking Oil (generous amount)
- Coarse Salt (for rinsing clams)
- Vinegar (for washing water parsley)
Cooking Instructions
Step 1
First, to remove any bitterness and impurities from the clam meat, gently mix it with a little coarse salt. Then, rinse it thoroughly under cold running water. This step helps the clam meat retain its firm texture.
Step 2
After rinsing, drain the clam meat well in a sieve. It’s crucial to remove as much water as possible, as excess moisture can make the pancake soggy.
Step 3
Wash the water parsley thoroughly. Trim off the tough, fibrous ends of the stems. To ensure any residual pesticides are removed, soak the water parsley in water with a splash of vinegar for about 10 minutes, then rinse again under running water. After draining, cut the parsley into bite-sized pieces, about 3-4 cm long.
Step 4
In a large bowl, add 1 cup of pancake mix. Crack in 1 fresh egg and pour in 80ml of anchovy-kelp broth or cold water.
Step 5
The batter shouldn’t be too thick; aim for a consistency similar to pancake batter. Gradually add more broth (or water) as needed to reach your desired thickness. The batter should flow smoothly from a whisk or spoon.
Step 6
Add the prepared water parsley and clam meat to the batter. Gently mix everything together until the ingredients are evenly coated with the batter. Be careful not to overmix.
Step 7
If you prefer a bit of spice and vibrant color, finely chop the red chili pepper (seeds removed) and mix it into the batter. This adds a lovely kick and visual appeal.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium heat. Spoon portions of the batter onto the hot pan, creating pancakes of your desired size. Cook until golden brown and crispy on both sides. Cooking over medium heat ensures the inside cooks thoroughly.
Step 9
Using plenty of oil will result in a wonderfully crispy pancake, almost like it’s been fried, ensuring it’s cooked through. Let the edges get nicely crisp before flipping.
Step 10
Finally, arrange the perfectly cooked Clam and Water Parsley Pancake on a plate. It’s ready to be enjoyed – a perfect accompaniment to a rainy day! Serve immediately for the best crispy texture and flavor.
