Clam and Vegetable Korean Pancake

Clam and Vegetable Korean Pancake

Finish with sesame oil for added aroma and flavor.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

4 cm (1.6 in.)

10 cm (4 in.)

1/2 bunch

as needed



200 g (7 oz.)

a dash

1 tsp


1 Tbsp

1 Tbsp


  1. Separate the clams from the canned clam juice, add enough water to the clam juice to bring it to 200 ml (6.8 fl. oz.).
  2. Julienne the carrot and long onion. Chop the chives into 4 to 5 cm (1.5 to 2 in.) lengths.
  3. Mix together (A) with the clam juice mixture from (1), add (2), mix until uniform.
  4. Heat the sesame oil in a fry pan, ladle in (3) one scoop at a time, spread out thinly and cook over low heat, brown each side.
  5. Cut into easy-to-eat squares, dip into (B) and enjoy.

Cooking Basics

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.


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