This pancake is made with an abundance of water parsley, which is at its best in March. Its Korean name, “minari,” also references how the plant is grown from water: “mi,” an old word for water, and “nari,” or vegetable. Chop the water parsley into finger-length pieces, mix them into a flour batter, and fry until golden on an oiled pan. The pancake impresses with the unique fragrance of water parsley complemented by a satisfyingly crispy texture.

The image source is https://english.visitkorea.or.kr/