Pajeon (pan-fried green onion and seafood)

Name: Pajeon (pan-fried green onion and seafood)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 100 grams of small green onions; 50 grams of scallions; 1/3 cup of clam meat; 1/2 cup of oysters; 1/2 cup of hard-shelled mussels; 4 tablespoons of vegetable oil; 1 unit Ingredients "A"; 1 1/2 cup of flour; 1/2 cup of rice flour; 1 unit egg; 2 cups of water; 1 unit Ingredients "B"; 4 tablespoons of soy sauce; 2 tablespoons of vinegar; 2 teaspoons of red pepper powder; 1 tablespoon of finely chopped green onion; 1/2 tablespoon of minced garlic; 2 teaspoons of sesame seeds; 2 teaspoons of sesame oil; 1 teaspoon of Sugar

Pajeon (pan-fried green onion and seafood) from the Recidemia collection

nut-free

Prep20 min

Cook10 min

Total30 min

Servings4

Difficultyadvanced

Ingredients

of small green onions
100 grams
of scallions
50 grams
of clam meat
1/3 cup
of oysters
1/2 cup
of hard-shelled mussels
1/2 cup
of vegetable oil
4 tablespoons
Ingredients "A"
1 unit
of flour
1 1/2 cup
of rice flour
1/2 cup
egg
1 unit
of water
2 cups
Ingredients "B"
1 unit
of soy sauce
4 tablespoons
of vinegar
2 tablespoons
of red pepper powder
2 teaspoons
of finely chopped green onion
1 tablespoon
of minced garlic
1/2 tablespoon
of sesame seeds
2 teaspoons
of sesame oil
2 teaspoons
of Sugar
1 teaspoon

Method

Prepare the seafood by rinsing the clam meat, oysters, and hard-shelled mussels under cold water to remove any sand or debris. Chop them into bite-sized pieces and set aside.

Clean the green onions and scallions thoroughly under running water. Trim the roots and cut into 2-inch lengths, keeping white and green parts separate for even cooking.

Make the batter by combining flour, rice flour, egg, and water in a large bowl. Stir until smooth and lump-free, approximately the consistency of pancake batter.

Fold the prepared clam meat, oysters, mussels, green onions, and scallions into the batter until evenly distributed.

Prepare the dipping sauce by whisking together soy sauce, vinegar, red pepper powder, finely chopped green onion, minced garlic, sesame seeds, sesame oil, and sugar in a small bowl. Set aside.

Heat vegetable oil in a large skillet over medium-high heat until it shimmers and is hot enough that a small amount of batter sizzles immediately upon contact.

3 minutes

Pour approximately 1/2 cup of batter into the hot skillet, spreading it with a spatula into a thin, even pancake approximately 1/4-inch thick and 6-8 inches in diameter.

2 minutes

Cook the pajeon for 4-5 minutes without moving it, allowing the bottom to become golden brown and crispy.

5 minutes

Carefully flip the pajeon using a spatula and cook the other side for another 3-4 minutes until golden brown and the seafood is cooked through.

4 minutes

Transfer the cooked pajeon to a cutting board and cut into 4-6 wedges for easier serving.

Repeat steps 7-10 with the remaining batter until all pajeon are cooked, adjusting heat as needed to maintain a golden-brown crust without burning.

Arrange the pajeon wedges on a serving plate and serve hot with the prepared dipping sauce on the side.

Pajeon (pan-fried green onion and seafood)

Ingredients

Method

What Makes This Variant Distinct

Cuisines