Modu Recipes

Hong Shin-ae's Life-Changing Minari Jeon

A premium savory pancake that maximizes crispiness and fragrance by minimizing batter and generously filling with fresh water dropwort and dried shrimp

🙋 Recommended for

  • ⭐ Those who want to enjoy the fragrant, natural taste and texture of water dropwort in abundance.
  • ⭐ Those who prefer crispy, ingredient-packed pancakes over thick flour coatings.
  • ⭐ Those who want to quickly make a light but excellent drinking snack for a rainy day or late night.

Ingredients needed 🛒2 servings

  • 1 bunch water dropwort (minari)
  • 1 cup Korean pancake mix
  • 1 cup water
  • 2 tablespoons sesame oil
  • 1 handful dried shrimp
  • 1 red chili pepper
  • cooking oil, as needed
  • soy sauce, as needed
  • 1 tablespoon minced garlic
  • 2 tablespoons gochugaru (Korean chili powder)
  • perilla oil, as needed
  • whole sesame seeds, as needed

Recipe 🍳

  1. Mix Korean pancake mix and water in a 1:1 ratio to create a thin batter.
  2. Add 2-3 tablespoons of sesame oil to the batter to eliminate the raw flour smell and add nuttiness.
  3. Thoroughly wash the water dropwort. Thinly slice the lower root ends, and roughly chop the upper leafy parts into larger pieces for varied texture.
  4. Thinly slice the red chili pepper and any spicy peppers to use as garnish.
  5. Generously add the prepared water dropwort and peppers to the batter and toss lightly.
  6. Add a handful of dried shrimp for savory depth, and mix just until the ingredients are lightly coated with the batter.
  7. Generously oil a pan and preheat it over high heat until very hot.
  8. Do not make the pancakes too large; spread the batter thinly and small, frying until crispy all around the edges.
  9. Gently tilt the pan in all directions to allow oil to seep evenly under the pancake base.
  10. Once the bottom is golden and crispy, flip and cook the other side until golden.
  11. In a bowl, combine finely chopped water dropwort, minced garlic, whole sesame seeds, perilla oil, and gochugaru. Pour in enough soy sauce to just cover the ingredients, making a water dropwort soy sauce.
  12. Place the finished pancakes on a plate and generously top with the chunky water dropwort soy sauce mixture.
  1. Mix Korean pancake mix with water, add sesame oil, then fold in prepared water dropwort, peppers, and dried shrimp.
  2. Generously oil a pan over high heat, spread the batter thinly, and fry both sides until crispy.
  3. Combine water dropwort, garlic, soy sauce, perilla oil, etc. to make a seasoned soy sauce, and spoon it over the pancakes.

Cooking tips 💡

  • Adding a small amount of sesame oil to the batter perfectly neutralizes the raw flour smell and deepens the flavor.
  • If you make the pancakes too large, the center tends to become soggy. For home cooking, making them small and thin is the secret to crispiness.
  • Since the vegetables release moisture continuously, make the batter slightly thinner than you think — a bit more liquid than flour.

Shop ingredients on Coupang(Ad)

water dropwort (minari)Korean pancake mixdried shrimpred chili peppersesame oilsoy saucegarlicgochugaru (Korean chili powder)perilla oilwhole sesame seeds
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