Clam and Scallion Pancake (Jeon)
Pan-fryingIngredients
- Clams (cooked), a moderate amount.
- 1 teaspoon of salt.
- 1 tablespoon of minced garlic.
- 1 tablespoon of soup soy sauce (guk-ganjang).
- 1 tablespoon of cheongju (or makgeolli).
- A small amount of loquat syrup.
- Chives, thinly sliced (approximately 1 cm in length).
- A moderate amount of green chili peppers / red chili peppers.
- 1 cup of all-purpose flour.
- 1/2 cup of rice flour.
- Potato starch: 3 tablespoons.
- Add an appropriate amount of water to the dashima (kelp).
- Cooking oil.
- Perilla oil.
Instructions
Strain the clam meat to remove excess water, then add a pinch of salt and gently toss to rinse.
In a bowl, combine the prepared clam meat with 1 tablespoon of minced garlic, 1 tablespoon of *guk-ganjang* (Korean soup soy sauce), 1 tablespoon of *cheongju* (Korean rice wine), and a small amount of plum syrup. Mix well to marinate.
In a bowl, combine 1 cup of all-purpose flour, 1/2 cup of rice flour, and 3 tablespoons of potato starch. Add water that has been used to soak kelp (dashima) and mix until you reach the desired consistency.
Add the chopped green onions, chili peppers, and pre-seasoned clam meat to the dough, being careful not to overmix the ingredients. Gently combine everything until evenly distributed.
Heat some cooking oil and perilla oil in a pan. Place the dough in the pan and cook on both sides until golden brown.