1 bunch green onion - cut in a bias
1/2 onion - thin slice
1/2 carrot - thin julienne
1/4 lb shrimp* - chopped
1/4 lb bay scallops* - chopped
1/4 lb clams* - chopped
1/8 lb squid* -chopped
*You can substitute to any seafood.
1 cup water (3-4 tbsp more)
1 cup flour
2 tsp soy sauce
1 tsp salt
1/2 tsp sugar
1/2 tsp dwen jang (Korean bean paste)
Soy dipping sauce : 3 parts soy sauce, 1 part rice vinegar, some chopped green onion
In a big bowl, combine all ingredients for batter with a whisk. Or you can purchase "Korean pancake mix" from Korean market, and combine 1cup water with 3/4 cup (to 1 cup) mixture.
Combine all vegetables and seafood into a batter and mix well. In a non-stick pan, put 3-4 tbsp vegetable oil. Make a pancake about 4-5 inches in diameter. Serve with soy dipping sauce.
cool tip !
Make a pancake as thin as possible. It tastes much better!
We make large size "pa jeon" generally in Korea. At home, I cut green onions in half, alternate root part and green part in a hot non-stick pan. Pour the batter evenly on top, cook for 2-3 minutes until I can flip it. Spoon over beaten egg, flip and finish cooking.
Cover the plate over the pan, turn it over, and serve.
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