Discover Korean Food #5: Dr. Sook-Ja Yoon's "Haemul-pajeon" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Haemul-pajeon is a savory pancake with plenty of green onion and seafood coated with mushy dough and beaten egg on top. Haemul-pajeon is a well-harmonized dish that is studded with soft green onions and tasty seafood. Dongnae-pajeon is a famous dish from the city of Busan.

◎ Ingredients & Quantity
* 100 g mussel flesh, 70 g clam flesh, 70 g oyster : 1 kg (5 cups) water, 2 g (½ tsp) salt
* seasonings : 4 g (1 tsp) salt, 0.3 g (⅛ tsp) ground black pepper
* 200 g small green onion, 10 g (1 ea) green pepper, 15 g (1 ea) red pepper
* dough : 95 g (1 cup) wheat flour, 30 g (⅓ cup) non-glutinous rice powder, 1 g (¼ tsp) salt, 200 g (1 cup) water
* 60 g (1 ea) egg
* 85 g (½ cup) edible oil
* vinegar soy sauce : 18 g (1 tbsp) soy sauce, 15 g (1 tbsp) vinegar, 15 g (1 tbsp) water

◎ Preparation
1. Wash seafoods in salt water softly and drain water on a strainer (190 g). Shred them into 1 cm-wide, season with salt and ground black pepper, then let it sit for 10 min.

2. Cut the green/red pepper into 2 cm-long and 0.3 cm-thick diagonally and seed. Trim and wash small green onion, cut into 10 cm-long (150 g).

3. Add non-glutinous rice powder, salt and water to the wheat flour, then mix thoroughly (270 g).

4. Beat egg.

5. Blend vinegar soy sauce.

◎ Recipe
1. Preheat the frying pan and oil. On medium heat, put half ladle of dough on the pan.

2. Place small green onion on the dough and add prepared seafoods, green/red pepper on it. Spread out another half ladle of dough on it, and spread 2~3 tbsp of beaten egg over it.

3. On medium heat, panfry for 5 min. When bottom is well-done, turn over, cover the lid, fry for another 3 min.

4. Serve with vinegar soy sauce.

About The Beauty of Korean Food: With 100 Best-Loved Recipes
Korean food has been appraised as a genuine, slow, healthy food for its organization with the seasons and regional specialties, harmony of food ingredients and combination of food groups. In spite of high interest in Korean food by global villagers, there haven't been any good books introducing Korean food with internationally comprehensible recipes. As part of the project "Research and Development Project for Standardization of Korean Cuisine" driven by the Korean government, this book is designed to standardize the recipes of the selected 100 Korean foods by using international system of units (SI unit) and to present the pleasure of cooking healthy Korean food easily for everyone around the world. It also gives useful tips, such as service temperature, total cooking time, suggested utensils, nutritional information for one serve, along with specific instructions for preparing ingredients and cooking.

About Dr. Sook-Ja Yoon
As a principal researcher of the Research and Development Project for the Standardization of Korean Cuisine, she has been in the lead to popularize and globalize the Korean food. She has been extending diverse R&D, lectures and writing books, and also acting as a publicity ambassador for the globalization of Korean food at the various overseas exhibitions. She has held the Special Exhibition of Korean Royal Court Cuisine during the APEC Korea in 2005 and promoted the 4th Korean Food Festival in UN Headquarters in 2007, won high praises from ambassadors to UN and overseas journals for the beauty and excellence of Korean food. Major works are: "Korean Food," "Traditional Korean Food," "The Store and Fermentation Food of Korea," "Korean Traditional tteok," "Cookies and Beverages," "Good Morning, Kimchi," "Gyuhapchongseo," "The Beauty of Wedding Food" and so on.