Pajeon is a very popular Korean cuisine, especially, in rainy day, with the Korean rice wine. Pajeon means a pancake with small green spring onions. You can add some you like in it. Personally, I prefer the Pajeon with seafood and most people like it. Itâ€™s so delicious. Iâ€™m 100% sure that you will love it.
- 100g of small green onions (or chives)
- 50g scallions (or spring onions)
- 1/3 cup clams
- 1/2 cup oysters
- 1/2 cup of mussels
- 4 tablespoons vegetable oil
Ingredients for the batter
- 1 Â˝ cups flour
- Â˝ cup rice flour (optional)
- 1 egg
- 2 cups water
Ingredients for the dipping sauce
- 4 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 teaspoons red pepper powder
- 1 tablespoon of finely chopped spring onion
- Â˝ tablespoon of minced garlic
- 2 teaspoons sesame seeds
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- Trim the small green onions and scallions and cut them into 4-inch lengths.
- Wash oysters, clams, and mussels in brine (5 cups of water and 1 teaspoon of salt) and drain.
- Slice oysters, clams and mussels.
- To make the batter, beat all the ingredients together with a whisk into a light batter. Mix half the chopped seafood into the batter.
- Heat some oil in a frying pan over a low heat and arrange the green onions and scallions in a neat row in the pan. Ladle a scoop of the batter onto them.
- Allow the pancake to cook slightly, then sprinkle the seafood and spread a little bit more of the batter mixture on the top.
- Turn the pancake and fry until each side becomes golden brown.
- Serve the pan-fried green onion and seafood pancake with a sauce made by mixing all the sauce ingredients together.
You can make this recipe omitting the seafood if you like. Try putting your favourite veggies in there instead.
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