Savory Clam Pancake (Jebakjeon): A Taste of the Sea
Delicious and Chewy Clam Pancake
Experience the taste of spring with Jebakjeon! This delightful pancake features a fantastic harmony of fresh clams and crisp chives, whetting your appetite. It’s a nutritious dish, perfectly balanced with vitamin A-rich chives, making it a healthy choice. Enjoy its wonderfully crispy exterior and moist, flavorful interior that will have you reaching for more.
Main Ingredients- 1 bowl of fresh, shelled clams (approx. 100-150g)
- 1 bunch of chives (approx. 50g)
- 1/2 onion
- 1 handful of carrot (approx. 30g)
- 1 red chili pepper
- 1 green chili pepper
Cooking Instructions
Step 1
The key to a delicious pancake is preparing fresh clams! Rinse the clams thoroughly under running water. Fill a bowl with plenty of cold water and gently rub the clams with your hands to remove any dirt or impurities. Repeat this process 4-5 times. Then, change the water and let the clams purge their grit in the refrigerator for about 5-6 hours. Well-purged clams offer a clean, fresh taste without any muddiness.
Step 2
After purging, rinse the clams once more with clean water. Place them in a pot and add enough water to cover the clams. Bring to a boil. Be careful not to overcook, as this can diminish the clams’ flavor. Just cook until the clams open their shells, which should take about 3-5 minutes.
Step 3
Once the clams are cooked, carefully skim off any foam or impurities that rise to the surface of the clear broth with a spoon, making the broth clean. Don’t discard this flavorful clam broth!
Step 4
The reserved clear clam broth is known for its benefits to liver health. Finely chop the chives and add them to the broth. Briefly blanch the chives in the broth. The refreshing taste of the clams combined with the aromatic chives creates a truly delicious soup. It serves as an excellent appetizer or side dish.
Step 5
Now it’s time to prepare the star of the pancake: the clam meat. Once the cooked clams have cooled slightly, carefully extract the meat from each shell. Ensure no shell fragments remain attached for a pleasant eating experience. It’s best not to crush the clam meat too finely to preserve a pleasant chewy texture.
Step 6
Prepare the vegetables that will add flavor and color to your pancake. Chop the chives into 3-4cm lengths. Finely mince the onion. Mince the carrot finely for a beautiful color and pleasant texture. Remove the seeds from the red and green chili peppers and chop them finely to add a spicy kick. You can adjust the spiciness to your preference.
Step 7
Let’s make the delicious batter. In a bowl, combine the pancake mix and all-purpose flour in a 1:1 ratio, and add a pinch of salt. Gradually add water while mixing until you achieve a slightly thick, cohesive batter consistency – not too runny, just enough to bind the ingredients well. Add the chopped vegetables (chives, onion, carrot, chili peppers) and the shelled clams. Mix everything thoroughly so that all ingredients are evenly coated with the batter.
Step 8
Now, let’s fry the delicious clam pancake! Heat a frying pan generously with cooking oil. Ladle portions of the batter onto the hot pan and spread them into flat, round shapes. Slightly cook the edges to help them hold their shape. Top the surface with shelled clams and the chopped red and green chili peppers for a beautiful presentation. Cook over medium-low heat until the bottom is golden brown and crisp. Then, flip and cook the other side until equally golden and crisp. Be mindful of the heat to prevent burning.
Step 9
Freshly made Jebakjeon is incredibly appealing, with a savory and crispy exterior, and a delightful chewy texture from the clams and crisp vegetables inside. It’s best enjoyed hot. Serve with a soy dipping sauce for an even richer flavor experience. Create a wonderful mealtime with your loved ones!
