To cater to American tastes, we’ve made a pajeon using kimchi, seafood, and added cheese for a soft, nutty flavor. For a fresher taste, it’s best if the kimchi isn’t too fermented. Also, feel free to skip the cheese toppings if preferred.
- 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)
- Cut napa cabbage kimchi in 2cm length after removing the fillings.
- Chop the small green onions into 3cm long pieces halve the red pepper vertically and cut them in 4cm x 0.3cm pieces after removing seeds.
- Peel the squid and cut it into 0.5cm x 3cm pieces. Slice the shrimps and strain the clams after washing them by gently shaking them 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 into the heated pan. Strain the beaten eggs over the dough and cook for about 3 minutes. Then flip it over and heat it 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 on 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.
