Pajeon (Korean Scallion and Seafood Pancake)

• g of small green onions100 g
• g scallions↗50 g
• cup clam↗1⁄3 cup
• cup oyster↗1⁄2 cup
• cup of hard-shelled mussels↗1⁄2 cup
• vegetable oil↗4 tablespoons
• Ingredients A
• flour↗1 1⁄2 cups
• rice flour↗1⁄2 cup
• egg↗1
• water↗2 cups
• Ingredients B
• soy sauce↗4 tablespoons
• vinegar↗2 tablespoons
• red pepper powder↗2 teaspoons
• tablespoon of finely chopped green onion1
• tablespoon of minced garlic1⁄2
• teaspoons sesame seeds↗2
• teaspoons sesame oil↗2
• teaspoon sugar↗1

Step-by-step instructions

1. 1

   Trim the small green onions and scallions and cut them into 4-inch lengths. Wash oysters, clams, and hard-shelled mussels in brine (5 cups of water and 1 teaspoon of salt) and drain on a wicker tray.

2. 2

   Slice oysters, clams, and hard-shelled mussels.

3. 3

   Beat "A" with a whisk into a light batter and mix half the chopped seafood in the batter. "A" can be bought pre-mixed in bags in Korean food stores (just ask them).

4. 4

   Place the green onions and scallions parallel in an oiled pan at a low heat and ladle a scoop of the batter onto them.

5. 5

   After the patty cooks slightly, sprinkle the sea food and spread a little bit of batter again on the top.

6. 6

   Turn the patty and fry until each side becomes appetizingly yellowish brown. Serve the pan-fried green onion and sea food with vinegar soy sauce mixed with "B".

7. 7

   You can make this recipe with chives instead of green onions, and omitting the seafood if you like. Try putting your favourite veggies in there.