Korean Tourism Glossary 4 Page > STOCKZERO

If you want to put chili pepper, cut obliquely and thinly.

Tap gently to make it soft.

Then all the green onions will be cut.

Strike the white part gently using the back of the blade.

The white part of a green onion is tougher than its stalk.

Please wash them well before slicing.

Let me slice the green onions.

For chili pepper, I put it to give spiciness and colors.

It is used to make most of Korean cuisine to add spiciness and color.

The next ingredient is chili pepper.

Instead use spring onions when you make haemul pajeon!

Never use leeks, please!

Leeks are different from Korean large green onions.

Green onion makes the different tastes of seafood complement one another.

Add some clams if you like them!

It is known to help relieve fatigue and stress and lower cholesterol.

Squid is highly rich in taurine.

The basic ingredients for this dish are shrimp and squid.

Haemul means seafood, so we need seafood, right?

But if you don’t have glutinous rice flour, don’t worry, it’s just optional.

We are going to make that kind of pajeon.

So it makes the outside crispy and the inside moist.

If you use glutinous rice flour, you know the feeling of sticky rice cake.

One thing I love to add is glutinous rice flour.

With starch added to the flour, the texture gets even crispier.

Add salt and pepper to your taste, and you are ready to cook haemul pajeon.

Add starch to flour if you want a crispy texture.

But when I lived abroad, it was difficult to find the mix.

In Korea, people usually use a Korean pancake mix.

The most important ingredient is flour.