Seafood Green Onion Pancake

Haemul-pajeon is a savory pancake with plenty of green onion and seafood coated with mushy dough and beaten egg on top. Haemul-pajeon is a well-harmonized dish that is studded with soft green onions and tasty seafood. Dongnae-pajeon is a famous dish from the city of Busan.

Ingredients
- 100 g mussel flesh , 70 g clam flesh ,70 g oyster 1 kg (5 cups) water 2 g ( tsp) salt - seasonings 4 g (1 tsp) salt 0.3 g ( tsp) 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 ( cup) non-glutinous rice powder 1 g ( tsp) salt 200 g (1 cup) water - 60 g (1 ea) egg - 85 g ( cup) edible oil - vinegar soy sauce 18 g (1 tbsp) soy sauce 15 g (1 tbsp) vinegar 15 g (1 tbsp) water
AMT after cook 400g(4 portions) AMT per 1 100g Temp. 70~75 Heat time 8 min Cook time 30 min Cooker 30cm pan

Preparation
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 min. Photo 1 2. Cut the green/red pepper into 2 cm-long and 0.3 cm-thick diagonally and seed. Trim and wash small green onion, cut into 10 cm-long (150 g). Photo 2 3. Add non-glutinous rice powder, salt and water to the wheat flour, then mix thoroughly (270 g). 44. Beat egg. 5. Blend vinegar soy sauce.

Recipe
1. Preheat the frying pan and oil. On medium heat, put half ladle of dough on the pan. 2. 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 tbsp of beaten egg over it. Photo 3,4 3. On medium heat, panfry for 5 min. When bottom is well-done, turn over, cover the lid, fry for another 3 min. 4. Serve with vinegar soy sauce.
Time Preparation 10min Process Preparing seafoods. Trimming small green onion. Kneading wheat flour. Blending vinegar soy sauce Pan-frying seafoods-green onion pancake M-heat 5 min. M-heat 3 min. Heat Control