Rainy Day Comfort: Crispy Tapioca Water Dropwort Pancakes (Minari Jeon)

Why This Recipe is Perfect for Rainy Days

There’s something about rainy days that just calls for savory Korean pancakes. With the rain drizzling outside, I decided to use up some fresh water dropwort (minari) that my mom had picked for me. But instead of using regular flour, I made these pancakes with tapioca starch, creating a delightfully crispy and chewy texture.

Why Tapioca Starch?

Crispy and Chewy Texture: Tapioca starch gives the pancakes an amazing crunch and chew.

Low-Calorie and Gluten-Free: Although it’s primarily carbs, it’s low in fat and calories.

Diet-Friendly: A great option for those watching their diet.

Ingredients

Tapioca Starch (Cassava Flour) – 1 cup

Water – Enough to make a smooth batter

Water Dropwort (Minari) – Fresh, washed, and trimmed

Salt – A pinch

Cooking Oil – For frying

How to Make Crispy Minari Jeon

1️⃣ Prepare the Batter

In a bowl, mix tapioca starch with water to create a smooth, slightly runny batter.

The batter may seem thin, but don’t worry — it will turn super crispy and chewy when fried.

2️⃣ Add the Minari

Toss the fresh minari (water dropwort) into the batter, making sure it is well coated.

3️⃣ Fry the Pancakes

Heat a pan with a little oil.

Pour the minari batter onto the pan, spreading it thin.

Drizzle a little extra tapioca batter on top for extra crispiness.

4️⃣ Flip and Cook

Cook until the bottom is golden and crispy, then carefully flip.

Cook the other side until both sides are crispy and golden.

5️⃣ Serve and Enjoy

Cut into bite-sized pieces (kitchen scissors work great).

Enjoy immediately while hot and crispy.

Tips for Perfect Tapioca Pancakes

For extra crispiness, make sure the batter is spread thin.

Use fresh minari for the best flavor and texture.

Pair with makgeolli (Korean rice wine) for a classic combo!