Clam and Vegetable Korean Pancake
Finish with sesame oil for added aroma and flavor.
15 minutes
241kcal
0.7g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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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.).
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Julienne the carrot and long onion. Chop the chives into 4 to 5 cm (1.5 to 2 in.) lengths.
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Mix together (A) with the clam juice mixture from (1), add (2), mix until uniform.
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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.
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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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