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38428
If you buy a whole chicken, cut it into bite-size pieces.
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38427
Add 200 mL of water.
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38426
The smell of the oil makes it impossible to just walk by.
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38425
In Korea, people usually use a Korean pancake mix.
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38424
If you use glutinous rice flour, you know the feeling of sticky rice cake.
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38423
We are going to make that kind of pajeon.
139
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38422
Green onion makes the different tastes of seafood complement one another.
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38421
You can add hot chili pepper if you want a spicy seafood pancake.
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38420
You might see a thin layer of skin remaining, to remove this, use the tip of the knife to cut and pull off the skin.
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38419
Don’t stir too much.
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38418
Put all the ingredients evenly including shrimp, squid, and chili pepper.
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38417
When the ingredients are slightly cooked, beat some eggs and add the egg wash on top.
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38416
Add enough oil after flipping it.
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38415
Cut it in a manner that is perpendicular to the green onions!
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38414
Cut it in the right size so that you can enjoy all the ingredients at once.
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38413
당골탐방지원센터
Danggol Information Center
138
2023.04.01
Danggol Information Center
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38412
When you cut it into pieces, bone waste occurs.
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38411
Make sure to rinse the bone waste with water thoroughly.
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38410
Remove the innards between the bones.
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38409
Turn on the stove and preheat the pan.
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38408
Put oil on the heated pan and add the chicken.
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38407
A lot of people who visit Korea fall in love with haemul pajeon, a seafood and green onion pancake.
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38406
So it makes the outside crispy and the inside moist.
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38405
Squid is highly rich in taurine.
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38404
Clean fresh squid with the water removed.
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38403
How do we make the crispy pancake?
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38402
Cook evenly on medium heat, flip it, and cook the other side, too.
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38401
It also added some really nice color to the pancake, along with the savory taste.
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38400
Don’t miss out on an opportunity to enjoy modern trends derived from traditional Korean houses, also known as hanok, in Ikseon-dong.
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38399
One thing I love to add is glutinous rice flour.
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