Lee Yeon-bok's Minari Jeon

Name: Lee Yeon-bok's Minari Jeon
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 bunch minari; 1 cup buchimgaru; a pinch of black pepper; plenty of cooking oil

A super simple pancake dish that highlights the fragrant seasonal minari with minimal batter for a crispy texture.

15 min Difficulty Easy side dish

Main ingredients

minari buchimgaru

Ingredients needed 2 servings

1 bunch minari

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minari buchimgaru

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1 cup buchimgaru

a pinch of black pepper

plenty of cooking oil

Recipe

Wash the minari thoroughly, then cut into short lengths for easy frying.
Place the prepared minari in a bowl. Add buchimgaru and black pepper.
Using the moisture from the minari, mix well with your hands so the powder adheres evenly.
Generously coat a pan with cooking oil and heat over medium-high heat.
Spread the minari mixture thinly and evenly in the pan.
When the bottom is golden brown, flip and fry both sides until crispy.

Wash the minari and cut into short pieces.
Add buchimgaru and black pepper, then lightly toss using the minari's moisture.
Spread thinly in a well-oiled pan.
Fry until golden and crispy on both sides.

Cooking tips

If the batter is too small and difficult to flip, add a little more buchimgaru.
For pancakes or fried dishes, use plenty of oil to prevent burning and achieve crispiness.
When there is a lot of oil in a wok or pan, rotating the pan may cause oil to splatter, so be careful.

Recommended for

Those who want to enjoy fragrant seasonal minari in a delicious and unique way.
Those who prefer light and crispy pancakes with minimal batter.

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