HAEMUL-PAJEON

HAEMUL-PAJEON image

Number Of Ingredients 20

100 g mussel flesh , 70 g clam flesh ,70 g oyster
1 kg (5 cups) water
2 g (½ teaspoons) salt
seasonings
4 g (1 teaspoon) salt
0.3 g (⅛ teaspoons) ground black pepper
200 g small green onion
10 g (1 ea) green pepper
15 g (1 ea) red pepper
dough
95 g (1 cup) wheat flour
30 g (⅓ cup) short-grain rice powder
1 g (¼ teaspoons) salt
200 g (1 cup) water
60 g (1 ea) egg
85 g (½ cup) cooking oil
vinegar soy sauce
18 g (1 tablespoon) soy sauce
15 g (1 tablespoon) vinegar
15 g (1 tablespoon) water

Steps:

1. Wash seafoods in salt water softly and drain water on a strainer (190 g). Shred them into 1 cm-wide, season with salt and ground black pepper, then let it sit for 10 minutes 【Photo 1】 2. Cut the green/red pepper into 2 cm and 0.3 cm-thick diagonally and seed. Trim and wash small green onion, cut into 10 cm (150 g). 【Photo 2】 3. Add short-grain rice powder, salt and water to the wheat flour, then mix thoroughly (270 g). 4. Beat egg. 5. Blend vinegar soy sauce. 6. Preheat the frying pan and oil. On medium heat, put half ladle of dough on the pan. 7. Place small green onion on the dough and add prepared seafoods, green/red pepper on it. Spread out another half ladle of dough on it, and spread 2~3 tablespoons of beaten egg over it. 【Photo 3,4】 8. On medium heat, panfry for 5 minutes When bottom is well-done, turn over, cover the lid, fry for another 3 minutes 9. Serve with vinegar soy sauce.