Kimchi Seafood Cheese Pajeon
김치 해산물 치즈 파전
김치 해산물 치즈 파전
Taking into consideration the taste of Americans, kimchi and seafood was used to make the pajeon, and cheese was added to give a soft and nutty flavor. The kimchi should not be too fermented for a fresh taste. Cheese toppings are optional as well.
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)