RCI-BR.008.0083.001
Hae-mool Pajun
Pajun is made of flour, water, egg and other ingredients and has a circular shape. You pour it into a pan like you would pancake batter. Hae-mool means seafood.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- oyster1/2 cup
- mussel1/2 cup
- clam1/3 cup
- 100 g
- 50 g
- 1 1/2 cup
- non glutinous rice - maepssal-karoo1/2 cup
- 1 unit
- 2 cups
- 1 unit
- tblsp. soy sauce4 unit
- tblsp. powdered red pepper - gochu-karoo2 unit
- tblsp. vinegar2 unit
- tblsp. green onion1 unit
- tblsp. crushed garlic1/2 unit
- 1 tsp
- powdered sesame seed2 tsp
- 2 tsp
Method
1
Rinse the oysters, mussels, and clams thoroughly under cold water to remove sand and grit, then drain well and pat dry with paper towels.
2
Slice the small green onions into 2-inch lengths and cut the leek into similar-sized pieces, keeping white and light green parts separate from dark greens.
3
Combine flour and maepssal-karoo rice powder in a large mixing bowl, then add the egg and slowly pour in water while stirring to create a smooth batter with no lumps.
5 minutes
4
Heat a large non-stick skillet or shallow cast-iron pan over medium-high heat and coat the bottom generously with vegetable oil until shimmering.
5
Fold the oysters, mussels, and clams into the batter along with the sliced green onions and leek pieces, distributing seafood evenly throughout.
6
Pour the batter into the hot oiled pan in a thin, even layer (about 1/4 inch thick) and cook without stirring until the bottom is golden brown and crispy.
6 minutes
7
Drizzle additional vegetable oil around the edges of the pajun, then carefully flip it using two spatulas or by sliding onto a plate and inverting back into the pan.
8
Cook the second side until golden brown and the seafood is fully cooked through, about 4-5 minutes.
5 minutes
9
While the pajun cooks, prepare the dipping sauce by whisking together soy sauce, gochu-karoo powdered red pepper, vinegar, sugar, crushed garlic, green onion tablespoon, powdered sesame seed, and sesame oil in a small bowl.
10
Transfer the finished pajun to a cutting board and cut into bite-sized squares or triangular pieces using a sharp knife or kitchen scissors.
11
Arrange the pajun pieces on a serving plate and serve immediately while hot, offering the prepared dipping sauce on the side for dipping.