Fragrant Spring Greens and Scallion Pancake with Seafood
Aromatic and Inviting: A Spring Pancake Featuring Fresh Water Parsley, Scallions, and Seafood
On a day with a gentle spring rain, what could be more comforting than a warm, golden-brown pancake fresh off the griddle? We present a special spring pancake recipe, bursting with the vibrant flavors of the season! It features fragrant water parsley (minari), crisp scallions (jjokpa), and chewy seafood, creating a delightful medley of tastes and aromas. This recipe is easy for anyone to follow, so why not make it a fun cooking activity with your family this weekend?
Main Ingredients
- 10 stalks Scallions (approx. 50g)
- 1 handful Water Parsley (Minari) (approx. 50g)
- 1 Korean Green Chili (Cheongyang Pepper)
- 1 semi-dried Squid (body section), prepared
- 1 paper cup (approx. 100g) Pancake Mix (Buchim Garu)
- 200ml Water (equivalent to 1 paper cup)
- 1 large Egg
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Trim the root ends of the scallions and chop them into bite-sized pieces, about 1-2 cm long. For the water parsley (minari), remove any tough stems and chop them to a similar length. You can also finely chop the tougher stems and add them.
Step 2
To add a touch of spiciness, remove the stem from the Korean green chili (Cheongyang Pepper), carefully scoop out the seeds, and then finely chop it. If you’re making this for children or those who prefer less heat, you can omit the seeds entirely or skip the chili altogether.
Step 3
Rinse the semi-dried squid under running water, pat it dry, and then slice it thinly into manageable pieces. Using the body of the squid provides a pleasant chewiness. If it has tentacles, feel free to slice and add them as well.
Step 4
Now, let’s make the delicious batter. In a wide bowl, combine 1 paper cup (approx. 100g) of pancake mix, 200ml of cold water (equal to 1 paper cup), and 1 fresh egg. Using chopsticks or a whisk, mix just until the dry ingredients are incorporated; avoid overmixing, as this can develop gluten and make the pancake tough.
Step 5
Add all the pre-chopped scallions, water parsley, green chili, and squid to the batter bowl. Gently mix with a spoon or spatula, ensuring that the ingredients are evenly coated with the batter. It’s important to mix lightly so the ingredients blend well together without becoming mushy.
Step 6
Heat a frying pan with a generous amount of oil over medium-high heat. Once the oil is hot, ladle portions of the batter into the pan, shaping them into round, flat pancakes. Cook over medium-low heat until the bottom is golden brown and crispy, then carefully flip. Continue to cook, flipping occasionally, for about 3-5 minutes per side, until the pancake is cooked through and the exterior is perfectly crisp. Your fragrant and flavorful water parsley and scallion pancake with seafood is ready! Enjoy it warm with a side of soy dipping sauce.
