Fragrant Spring Delight: Ryu Soo-young’s ‘One Bunch’ Minari Jeon with Perfect Gochujang Dip
Fragrant Spring Delight: Ryu Soo-young’s ‘One Bunch’ Minari Jeon with Perfect Gochujang Dip
A Chef-Inspired Recipe: Crispy Minari Jeon and Simple Gochujang Sauce from the Show ‘Pyeonstorang’
Follow the trusted recipe from Chef Ryu Soo-young on the show ‘Pyeonstorang’ to create a delicious Minari Jeon (Korean savory pancake with water parsley). This dish captures the essence of spring with its refreshing aroma and satisfying crispiness. Served with a complementary sweet and tangy gochujang dipping sauce, it’s a perfect treat for any occasion. Enjoy a restaurant-quality dish right in your own kitchen!
Crispy Minari Jeon- 1 bunch fresh Minari (water parsley, approx. 200g)
- 1 cup Buchim Garu (Korean pancake mix, approx. 120g)
- 100ml cold water
- Vegetable oil, for frying
Sweet & Tangy Gochujang Dip- 2 Tbsp Gochujang (Korean chili paste), heaping
- 3 Tbsp vinegar
- 3 Tbsp sugar
- 1/2 Tbsp Myeolchi Aekjeot (anchovy sauce)
- A pinch of toasted sesame seeds
- 2 Tbsp Gochujang (Korean chili paste), heaping
- 3 Tbsp vinegar
- 3 Tbsp sugar
- 1/2 Tbsp Myeolchi Aekjeot (anchovy sauce)
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Thoroughly wash the fresh minari under running water to remove any dirt or debris. Trim off any yellow leaves or tough stems, then prepare it for use.
Step 2
Cut the prepared minari into bite-sized pieces, about 5cm (2 inches) long. This will make the jeon easier to handle and eat.
Step 3
In a large bowl, add 1 cup of buchim garu (pancake mix). Then, add the washed and chopped minari to the bowl.
Step 4
Gradually pour in 100ml of cold water into the bowl with the pancake mix and minari, stirring to create the batter. Aim for a consistency that’s not too watery.
Step 5
Mix everything together until well combined, forming a smooth batter with the minari evenly distributed. Be careful not to overmix, as this can make the minari lose its crispiness.
Step 6
Heat a frying pan over medium-high heat. Once hot, add a generous amount of vegetable oil. Ensuring the oil is hot enough is key to achieving a crispy jeon.
Step 7
Ladle the minari batter onto the hot pan, spreading it thinly. Once the batter is in the pan, reduce the heat to medium. Cooking over high heat can burn the outside before the inside is cooked.
Step 8
As the edges of the jeon begin to set and turn lightly golden, drizzle another tablespoon of vegetable oil around the edges of the pan. This helps create an extra crispy and golden-brown finish.
Step 9
When the bottom of the jeon is golden brown and the edges start to lift slightly, it’s time to flip. Carefully slide a spatula underneath and flip the jeon. If the pan is gently shaken and the jeon moves freely, it’s ready to be flipped.
Step 10
Cook the other side until it’s also golden brown and delicious. Once both sides are perfectly cooked, transfer the finished minari jeon to a serving plate.
Step 11
Now, let’s prepare the dipping sauce. In a small bowl, combine the gochujang, vinegar, sugar, and myeolchi aekjeot. Stir well until the sugar is dissolved.
Step 12
Finally, sprinkle a pinch of toasted sesame seeds over the sauce for added aroma and flavor. Your simple gochujang dip is ready to complement the delicious minari jeon. Enjoy!
