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This is a favourite Korean appetizer. It's any time of day (breakfast or lunch), and often eaten with maccoli (homestyle rice wine) on rainy days with friends in Korean pubs.
- 100 g of small green onions
- 50 g scallions
- 1⁄3 cup clam
- 1⁄2 cup oyster
- 1⁄2 cup of hard-shelled mussels
- 4 tablespoons vegetable oil
- 1 1⁄2 cups flour
- 1⁄2 cup rice flour
- 1 egg
- 2 cups water
- 4 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 teaspoons red pepper powder
- 1 tablespoon of finely chopped green onion
- 1⁄2 tablespoon of minced garlic
- 2 teaspoons sesame seeds
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- Trim the small green onions and scallions and cut them into 4-inch lengths. Wash oysters, clams, and hard-shelled mussels in brine (5 cups of water and 1 teaspoon of salt) and drain on a wicker tray.
- Slice oysters, clams, and hard-shelled mussels.
- Beat "A" with a whisk into a light batter and mix half the chopped seafood in the batter. "A" can be bought pre-mixed in bags in Korean food stores (just ask them).
- Place the green onions and scallions parallel in an oiled pan at a low heat and ladle a scoop of the batter onto them.
- After the patty cooks slightly, sprinkle the sea food and spread a little bit of batter again on the top.
- Turn the patty and fry until each side becomes appetizingly yellowish brown. Serve the pan-fried green onion and sea food with vinegar soy sauce mixed with "B".
- You can make this recipe with chives instead of green onions, and omitting the seafood if you like. Try putting your favourite veggies in there.