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Ingredients
Napa cabbage kimchi 3.5oz, Small green onion 1.05oz, Red pepper 0.2oz(1), Black sesame 0.03oz(½ts), Mozzarella cheese 7.0oz(2cups), Cooking oil 1.4oz(3TS), Clam meat 1.06oz, Breading flour 6.7oz(2cups), Water 17.6oz(2½cups), Egg 2.1oz(1), Sesame oil 0.15oz(1ts), Squid 2.65oz(¼), Shrimp 4.6oz(5)
Directions
- Cut napa cabbage kimchi in 1 inch length after removing the fillings.
- Chop the small green onions into 1 inch long pieces and halve the red pepper vertically and cut them in 1.5 inch x ½ inch pieces after removing seeds.
- Peel the squid and cut it into ½ inch x 1 inch pieces. Slice the shrimps and strain the clams after washing them by gently shaking in water
- Spread cooking oil lightly over a hot pan and fry the front of the meat for 3 minutes in high heat and the back for 2 minutes.
- Add the napa cabbage kimchi, small green onions, squid, shrimp, and clam meat to the dough and thoroughly mix them.
- Put cooking oil in a pan heated over medium heat and pour the dough in the heated pan. Strain the beaten eggs over the dough and cook for about 3 minutes. And then flip it over and heat until it turns yellowish-brown color
- Place the pajeon on a pizza pan and add mozzarella cheese, black sesame, and red peppers and cook it in high heat or in an oven for about three minutes
- Add the napa cabbage kimchi, small green onions, squid, shrimp, and clam meat to the dough and thoroughly mix them.
