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Kimchi Seafood Cheese Pajeon

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

  1. Cut napa cabbage kimchi in 1 inch length after removing the fillings.
  2. 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.
  3. 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
  4. 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.
  5. Add the napa cabbage kimchi, small green onions, squid, shrimp, and clam meat to the dough and thoroughly mix them.
  6. 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
  7. 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
  8. Add the napa cabbage kimchi, small green onions, squid, shrimp, and clam meat to the dough and thoroughly mix them.
카타나-370-90
K팝달라스-370-90
koreanet-370-90
스시카단-370-90
사카나-370-90