Haemul-Pajeon

1. 1

   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. 2

   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. 3

   3. Add short-grain rice powder, salt and water to the wheat flour, then mix thoroughly (270 g).

4. 4

   4. Beat egg.

5. 5

   5. Blend vinegar soy sauce.

6. 6

   6. Preheat the frying pan and oil. On medium heat, put half ladle of dough on the pan.

7. 7

   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. 8

   8. On medium heat, panfry for 5 minutes When bottom is well-done, turn over, cover the lid, fry for another 3 minutes

9. 9

   9. Serve with vinegar soy sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.