Kimchi Seafood Cheese Pajeon
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)
- Cut napa cabbage kimchi in 2cm length after removing the fillings. [picture a]
- Chop the small green onions into 3cm long pieces and halve the red pepper vertically and cut them in 4cm x 0.3cm pieces after removing seeds. [picture b,c,d]
- 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 in water [picture e,f,g,h]
- 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. [picture f,g]
- Add the napa cabbage kimchi, small green onions, squid, shrimp, and clam meat to the dough and thoroughly mix them. [picture j]
- 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 [picture k]
- 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 [picture l]
- Add the napa cabbage kimchi, small green onions, squid, shrimp, and clam meat to the dough and thoroughly mix them. [picture j]
