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Minari-buchimgae (Water Dropwort Pancake)
Minari-buchimgae (Water Dropwort Pancake) is a traditional Korean recipe for a classic savoury pancake containing chives, water dropwort and onion. The full recipe is presented here and I hope you enjoy this classic Korean version of: Water Dropwort Pancake (Minari-buchimgae).
prep time
5 minutes
cook time
10 minutes
Total Time:
15 minutes
Serves:
1〣2
Rating: 
Tags : Vegetarian RecipesCake RecipesKorea Recipes
This is a classic vegetarian Korean pancake (buchimgae) that includes minari (water dropwort) as a main ingredient. If you cannot access water dropwort parsley and or coriander will work, or you could just use shredded cabbage.
Ingredients:
25g (1/2 cup) garlic chives, sliced into 5cm lengths, loosely packed* (see Notes)
100g (1 cup) minari (water dropwort stems and top leaves), stems cut into 3cm lengths and leaves shredded
1/2 onion, sliced thinly
30g (1/4 cup) flour
1 tbsp rice flour/cornflour (optional)
1 tsp soy sauce
60ml water
Cooking oil
1 red chilli, sliced into rings
For the Dipping Sauce
1 tbsp soy sauce
1 tbsp water
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp chilli oil (optional)
Method:
Make the dipping sauce by combining soy sauce, vinegar, sugar and water. Be sure to use warm water so the sugar dissolves readily. Whisk to combine and set aside until time to serve.
In a mixing bowl, sift together the flour, rice flour (or cornflour) then whisk in the soy sauce and water until a smooth batter forms. You should end up with quite a runny batter that's still able to coat the back of a spoon.
Add the garlic chives, water dropwort and onion (the vegetables for this version of buchimgae) and stir to combine with the batter.
To a mixing bowl, add flour, rice or corn flour, soy sauce and water. Stir until a batter forms. The batter should be runny, but able to coat the spoon or spatula. Now add the chives, water dropwort and onions (vegetables of choice) and fold to coat in the batter.
Place a pan over medium heat. Once hot add about 2 tbsp oil and swirl the pan to coat.
Pour in the batter and spread over the pan with a spatula to form an even, thin, layer.
Fry the pancake on one side for about 3-5 minutes, until goldne then give the pan a shake to loosen the pancake. Now flip the pancake over and immediately scatter the sliced chilli on top then cook on the other side for 3-5 minutes until nicely golden. If the pancake does not release drizzle a little more oil around the edges and gently lift the pancake so the oil can swivel evenly into the middle underside of the pancake.
Once the base of the pancake has hicely crisped up, remove the pancake from the pan.
Cut pancake into equal portions and serve with the dipping sauce.
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