-
38458
If you want to put chili pepper, cut obliquely and thinly.
104
-
38457
Tap gently to make it soft.
103
-
38456
Then all the green onions will be cut.
113
-
38455
Strike the white part gently using the back of the blade.
105
-
38454
The white part of a green onion is tougher than its stalk.
115
-
38453
Please wash them well before slicing.
129
-
38452
Let me slice the green onions.
101
-
38451
For chili pepper, I put it to give spiciness and colors.
101
-
38450
한식에 고추가 되게 많이 들어가죠.
It is used to make most of Korean cuisine to add spiciness and color.
137
2023.04.01
It is used to make most of Korean cuisine to add spiciness and color.
137
-
38449
The next ingredient is chili pepper.
159
-
38448
Instead use spring onions when you make haemul pajeon!
155
-
38447
Never use leeks, please!
145
-
38446
Leeks are different from Korean large green onions.
139
-
38445
Green onion makes the different tastes of seafood complement one another.
151
-
38444
Add some clams if you like them!
159
-
38443
It is known to help relieve fatigue and stress and lower cholesterol.
151
-
38442
Squid is highly rich in taurine.
149
-
View
The basic ingredients for this dish are shrimp and squid.
155
-
38440
Haemul means seafood, so we need seafood, right?
163
-
38439
But if you don’t have glutinous rice flour, don’t worry, it’s just optional.
145
-
38438
We are going to make that kind of pajeon.
151
-
38437
So it makes the outside crispy and the inside moist.
149
-
38436
If you use glutinous rice flour, you know the feeling of sticky rice cake.
151
-
38435
One thing I love to add is glutinous rice flour.
148
-
38434
With starch added to the flour, the texture gets even crispier.
149
-
38433
Add salt and pepper to your taste, and you are ready to cook haemul pajeon.
143
-
38432
Add starch to flour if you want a crispy texture.
155
-
38431
But when I lived abroad, it was difficult to find the mix.
169
-
38430
In Korea, people usually use a Korean pancake mix.
149
-
38429
The most important ingredient is flour.
155
