Fish

korean pancake with clams is for Side Dish.

korean pancake with clams takes several minutes to prepare.

korean pancake with clams takes several minutes to cook.

korean pancake with clams makes 3 servings.

The ingredients for korean pancake with clams are:

3/4 c Flour (white or wheat)
1 c water (can use less if prefer thicker batter)
1 - 2 tsp miso paste (white) OR 1tbsp soy sauce
1 tsp sugar

1/2 cup (60g) scallions (or more if prefer)
1 c cabbage chopped into thin slices
1 can clam meat drained and minced

Here is how you make korean pancake with clams:

Mix water and flour with fork in a small bowl. add the miso paste and sugar, blend until lumps gone.Let batter sit for 20-30 min. Chop cabbage (as much as you would like) into thin small strips.Chop green onions into small pieces.Open and drain can of chopped or minced clams (or fresh chopped).Heat pan over medium/high heat with 1 tbsp oil (olive, canola, or vegetable)Can do this two ways:1st: add all ingredients to batter and mix, then adding to hot pan in small batches, cooking in one large thin layer at a time.2nd: adding scallions and cabbage (1 handful) into hot pan, top with 1/3rd of clam meat then pour batter over the top of it in a thin layer, covering it lightly. Cooking a thin pancake makes it crispier. Thicker pancakes are more chewy/doughy in the center.Cook one side fully until the edges brown well and it cooks/sets the batter on the upper portion of the pancake. Flatten with spatula while it cooks (raw batter will spread more)Carefully flip the pancake and repeat, cooking the other side while pressing with spatula.Serving Size:?3-4 servings (3-4 medium pancakes depending on thickness of batter)

The nutritional information for korean pancake with clams is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 243.7

• Total Fat: 1.7 g
• Cholesterol: 39.0 mg
• Sodium: 139.6 mg
• Total Carbs: 35.9 g
• Dietary Fiber: 3.1 g
• Protein: 20.2 g

korean pancake with clams is Asian cuisine.