Ingredients for Pajeon Korean Scallion And Seafood Pancake
- 1 bunch green onions, chopped
- 1 bunch scallions, chopped
- 1/2 cup chopped clam
- 1/4 cup oysters
- 1/4 cup mussels
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 large egg
- 1 1/2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon red pepper powder
- 1 bunch green onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped kimchi (optional)
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How to Make Pajeon Korean Scallion And Seafood Pancake
- In a large bowl, whisk together the flour, cornstarch, salt, and pepper.
- Gradually add water, whisking constantly until a smooth batter forms. The batter should be slightly thicker than pancake batter.
- Add the chopped scallions, seafood, and optional kimchi to the batter and gently mix.
- Heat 2 tablespoons of vegetable oil in a large non-stick skillet or griddle over medium heat.
- Pour 1/2 cup of batter onto the hot skillet, spreading it into a thin, even circle (about 6-8 inches in diameter).
- Cook for 3-4 minutes per side, or until golden brown and crispy. You may need to adjust the heat to prevent burning.
- Repeat with the remaining batter.
- Serve immediately, drizzled with sesame oil (optional), and enjoy with makgeolli or your favorite dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
13g
Fat
20g
Carbs
26g
