Recipes for some of the world’s favorite traditional Korean food.
In our second episode, begins with crispy taste of green onions and seafood-rich haemul-pajeon pan-fried nice and thick in the first half followed by bite-size spicy kimchi-jeon pan-fried using Korea’s own fermented favorite, kimchi.
Before getting down to business, our two chefs have a small task to complete!!!
With their pride at stake, the task will decide today’s main chef.
Recipes for foreigner favorites, haemul-pajeon and kimchi-jeon, will be much easier and more delicious with Two Chefs.
The second story of Korean food from Two Chefs: Haemul-pajeon and Kimchi-jeon.
Recipe
1) Haemul-pajeon
1. Wash and slice the green onions about 20cm long.
2. Dip the fresh oysters 2-3 times in saltwater, then rinse in running water.
3. 3 cups of flour, 2.5 cups of water, 2 eggs for the batter
4. Dip the shrimp meat 2-3 times in saltwater, then rinse in running water.
5. Dip the mussel meat 2-3 times in saltwater, then rinse in running water.
6. Skin the squid using 1ts coarse salt, then rinse.
7. Slice the squid 0.5cm thick and 3cm long.
8. Slice green and red peppers slantwise.
9. Stir and sieve 2 eggs.
10. 2 cups of flour, 1/2ts of salt, 2 cups of water for the batter
11. Oil first and place battered green onions on the heated pan.
12. Spread the batter evenly in the pan.
13. Evenly spread floured seafood.
14. Use green and red peppers as garnish, then fry the pajeon front and back.
15. Use a ladle to spread stirred eggs over the pajeon and fry over medium heat.
2) Kimchi-jeon
1. Squeeze some juice out of the kimchi.
2. Cut out the bottom of the kimchi and slice it 0.5cm thick and 2cm long.
3. Slice pork 0.5cm long and wide
4. 1Ts of sugar, 1Ts of sesame seeds, 1Ts of diced garlic, 100g of diced leeks, 1Ts of sesame oil for seasoning
5. Mix kimchi and pork with the seasoning.
6. 3 cups of flour, 2.5 cups of water, 2 eggs for the batter
7. Add other ingredients and seasoning to the batter.
8. Use a small amount of cooking oil and fry bite-size kimchi-jeon in a heated pan.
9. Use kitchen towels to remove oil from the jeon and serve on a plate.
