Recipes for some of the world’s favorite traditional Korean food. <br />In our second episode, begins with crispy taste of green onions and seafood-rich haemul-pajeon pan-fried nice and thick in the first half followed by bite-size spicy kimchi-jeon pan-fried using Korea’s own fermented favorite, kimchi. <br />Before getting down to business, our two chefs have a small task to complete!!! <br />With their pride at stake, the task will decide today’s main chef. <br />Recipes for foreigner favorites, haemul-pajeon and kimchi-jeon, will be much easier and more delicious with Two Chefs. <br />The second story of Korean food from Two Chefs: Haemul-pajeon and Kimchi-jeon. <br /> <br />Recipe <br />1) Haemul-pajeon <br />1. Wash and slice the green onions about 20cm long. <br />2. Dip the fresh oysters 2-3 times in saltwater, then rinse in running water. <br />3. 3 cups of flour, 2.5 cups of water, 2 eggs for the batter <br />4. Dip the shrimp meat 2-3 times in saltwater, then rinse in running water. <br />5. Dip the mussel meat 2-3 times in saltwater, then rinse in running water. <br />6. Skin the squid using 1ts coarse salt, then rinse. <br />7. Slice the squid 0.5cm thick and 3cm long. <br />8. Slice green and red peppers slantwise. <br />9. Stir and sieve 2 eggs. <br />10. 2 cups of flour, 1/2ts of salt, 2 cups of water for the batter <br />11. Oil first and place battered green onions on the heated pan. <br />12. Spread the batter evenly in the pan. <br />13. Evenly spread floured seafood. <br />14. Use green and red peppers as garnish, then fry the pajeon front and back. <br />15. Use a ladle to spread stirred eggs over the pajeon and fry over medium heat. <br /> <br />2) Kimchi-jeon <br />1. Squeeze some juice out of the kimchi. <br />2. Cut out the bottom of the kimchi and slice it 0.5cm thick and 2cm long. <br />3. Slice pork 0.5cm long and wide <br />4. 1Ts of sugar, 1Ts of sesame seeds, 1Ts of diced garlic, 100g of diced leeks, 1Ts of sesame oil for seasoning <br />5. Mix kimchi and pork with the seasoning. <br />6. 3 cups of flour, 2.5 cups of water, 2 eggs for the batter <br />7. Add other ingredients and seasoning to the batter. <br />8. Use a small amount of cooking oil and fry bite-size kimchi-jeon in a heated pan. <br />9. Use kitchen towels to remove oil from the jeon and serve on a plate.
