Korean Chive Clam Jeon (Garlic Chive and Clam Seafood Pancake)
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The clam meat is drained well before it goes into the batter, yet as the pancake cooks it still releases salty juice that carries a clam flavor through every part.
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It is made as one large round about 20 cm across and cut into six to eight pieces.
Ingredients
Instructions
- 1
Remove wilted leaves from chives (180 g), rinse, and cut into 5 cm lengths.
Rinse clam meat (220 g) in light salt water with gentle swirling, then drain in a strainer until fully dry.
- 2
Combine pancake mix (170 g), rice flour (30 g), garlic (1 tsp), and salt (0.5 tsp) in a bowl.
Add cold water (220 ml) in three additions, mixing with chopsticks each time, to form a loose pourable batter.
- 3
Add chives, clam meat, and diagonally sliced chili (1 pc) to the batter.
Toss gently with chopsticks, separating any clumped clam pieces as you mix.
- 4
Heat oil (2 tbsp) in a pan over medium heat and spread the batter into a 20 cm round.
Use the back of a spoon to press gently and even out the thickness.
- 5
Cook for 3 minutes until the bottom is firm.
Add extra oil (1 tbsp) around the edges, then flip. Cook the other side for 3 minutes until golden.
- 6
Cut the jeon into 6-8 wedges and arrange on a plate.
Serve alongside a dipping sauce of soy sauce (1 tbsp) with a few drops of vinegar and sesame seeds.
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