Pajeon (Korean Scallion and Seafood Pancake) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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This is a favourite Korean appetizer. It's any time of day (breakfast or lunch), and often eaten with maccoli (homestyle rice wine) on rainy days with friends in Korean pubs. Ingredients:
100 g of small green onions |
50 g scallions |
1/3 cup clam |
1/2 cup oyster |
1/2 cup of hard-shelled mussels |
4 tablespoons vegetable oil |
1 1/2 cups flour |
1/2 cup rice flour |
1 egg |
2 cups water |
4 tablespoons soy sauce |
2 tablespoons vinegar |
2 teaspoons red pepper powder |
1 tablespoon of finely chopped green onion |
1/2 tablespoon of minced garlic |
2 teaspoons sesame seeds |
2 teaspoons sesame oil |
1 teaspoon sugar |
Directions:
1. Trim the small green onions and scallions and cut them into 4-inch lengths. Wash oysters, clams, and hard-shelled mussels in brine (5 cups of water and 1 teaspoon of salt) and drain on a wicker tray.
2. Slice oysters, clams, and hard-shelled mussels.
3. Beat A with a whisk into a light batter and mix half the chopped seafood in the batter. A can be bought pre-mixed in bags in Korean food stores (just ask them).
4. Place the green onions and scallions parallel in an oiled pan at a low heat and ladle a scoop of the batter onto them.
5. After the patty cooks slightly, sprinkle the sea food and spread a little bit of batter again on the top.
6. Turn the patty and fry until each side becomes appetizingly yellowish brown. Serve the pan-fried green onion and sea food with vinegar soy sauce mixed with B .
7. You can make this recipe with chives instead of green onions, and omitting the seafood if you like. Try putting your favourite veggies in there.
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