Haemul-Pajeon

Name: Haemul-Pajeon
Ingredients: 1 kg (5 cups) water; 2 g (1/2 teaspoons) salt; 4 g (1 teaspoon) salt; 0.3 g (1/8 teaspoons) ground black pepper; 95 g (1 cup) wheat flour; 30 g (1/3 cup) short-grain rice powder; 1 g (1/4 teaspoons) salt; 200 g (1 cup) water; 18 g (1 tablespoon) soy sauce; 15 g (1 tablespoon) vinegar; 15 g (1 tablespoon) water

11 ingredients

1 steps

Ingredients

1 kg (5 cups) water
2 g (1/2 teaspoons) salt
4 g (1 teaspoon) salt
0.3 g (1/8 teaspoons) ground black pepper
95 g (1 cup) wheat flour
30 g (1/3 cup) short-grain rice powder
1 g (1/4 teaspoons) salt
200 g (1 cup) water
18 g (1 tablespoon) soy sauce
15 g (1 tablespoon) vinegar
15 g (1 tablespoon) water

Directions

1

{"0":"1. Wash seafoods in salt water softly and drain water on a strainer (190 g). Shred them into 1 cm-wide, season with salt and ground black pepper, then let it sit for 10 minutes Photo 1","2":"2. Cut the green\/red pepper into 2 cm and 0.3 cm-thick diagonally and seed. Trim and wash small green onion, cut into 10 cm (150 g). Photo 2","4":"3. Add short-grain rice powder, salt and water to the wheat flour, then mix thoroughly (270 g).","6":"4. Beat egg.","8":"5. Blend vinegar soy sauce.","10":"6. Preheat the frying pan and oil. On medium heat, put half ladle of dough on the pan.","12":"7. Place small green onion on the dough and add prepared seafoods, green\/red pepper on it. Spread out another half ladle of dough on it, and spread 2~3 tablespoons of beaten egg over it. Photo 3,4","14":"8. On medium heat, panfry for 5 minutes When bottom is well-done, turn over, cover the lid, fry for another 3 minutes","16":"9. Serve with vinegar soy sauce."}