Recipe: Bomnamul haemul pajeon (spring greens seafood pancake)

I love all of the bomnamul (봄나물, spring greens) that come out in the markets after winter: There are so many, and they’re all so fresh and delicious.

I end up buying a lot, and they usually come in large plastic bags, so sometimes you end up with random piles of bomnamul in your fridge. Putting them into a pajeon (파전, green onion pancake) is a great way to use them up AND have a tasty snack! For a really traditional touch, serve with some makgeolli. 짠!

ingredients:

batter:

¼ cup glutinous rice flour

½ cup AP flour

¼ cup potato starch

1 cup ice-cold sparkling water

1 egg

pinch of salt to season

 

1 medium squid, raw

1 handful of small shrimp, raw

1 handful of mussels, raw

A couple generous handfuls of spring greens (green onion or any greens you want)

1 red chili to garnish

A good amount of vegetable oil for frying

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1. Cut seafood into bite sized pieces and blanch lightly. Set aside.

2. Cut greens into bite-sized pieces (or whatever you feel like eating).

3. Mix the flours, starch, egg and water and season with salt. Fold in seafood and greens.

4. Heat a pan on high with a generous amount of oil.

5. Spoon a thin layer of the batter into the sizzling hot pan, then flip when it starts to firm up, and the batter on top about 3 inches from the edge starts to become translucent.

6. Serve hot with seasoned soy sauce.

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짠! ^^
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