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If you want to put chili pepper, cut obliquely and thinly.
104
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38457
Tap gently to make it soft.
103
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38456
Then all the green onions will be cut.
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38455
Strike the white part gently using the back of the blade.
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38454
The white part of a green onion is tougher than its stalk.
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38453
Please wash them well before slicing.
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38452
Let me slice the green onions.
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38451
For chili pepper, I put it to give spiciness and colors.
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38450
한식에 고추가 되게 많이 들어가죠.
It is used to make most of Korean cuisine to add spiciness and color.
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2023.04.01
It is used to make most of Korean cuisine to add spiciness and color.
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38449
The next ingredient is chili pepper.
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38448
Instead use spring onions when you make haemul pajeon!
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38447
Never use leeks, please!
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38446
Leeks are different from Korean large green onions.
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38445
Green onion makes the different tastes of seafood complement one another.
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38444
Add some clams if you like them!
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38443
It is known to help relieve fatigue and stress and lower cholesterol.
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38442
Squid is highly rich in taurine.
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38441
The basic ingredients for this dish are shrimp and squid.
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38440
Haemul means seafood, so we need seafood, right?
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38439
But if you don’t have glutinous rice flour, don’t worry, it’s just optional.
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38438
We are going to make that kind of pajeon.
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38437
So it makes the outside crispy and the inside moist.
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38436
If you use glutinous rice flour, you know the feeling of sticky rice cake.
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38435
One thing I love to add is glutinous rice flour.
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38434
With starch added to the flour, the texture gets even crispier.
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38433
Add salt and pepper to your taste, and you are ready to cook haemul pajeon.
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38432
Add starch to flour if you want a crispy texture.
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38431
But when I lived abroad, it was difficult to find the mix.
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38430
In Korea, people usually use a Korean pancake mix.
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38429
The most important ingredient is flour.
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