홍합 부추전-Jun /Jijimi with chive and sea mussel

If you like Korean food, you must love this amazing food.
We call it jun and/or jijimi.
We can make a lot different kind of jun and today I used asian chive and sea mussel. You can use green onion instead of chive. You also can use shrimp or clam instead of the sea mussel.
I used Korean pancake mix because it is easy for the beginner to make yummy jun. (made from flour, starch, salt...)
A lot of Japanese friends who tried to make jun told me that it was really difficult to make "right, crunch" texture. When I first made it I also faced the same problem.
Now! I know how we can make it "right".
Let's start!

jun

Ingredients>
 Korean pan cake mix - 1cup (see the link below and see the brand name "Beksul")

http://krecipe.blogspot.com/2011/05/how-to-korean-grocery-shopping.html







Egg-1
Cold water - 4/5 cup (with the egg, 1 cup of liquid)
Asian chive - 1bunch (this 1 bunch is way more than the green onions)
Mussel - 1cup -without shell, chunky chopped. Frozen one is fine(shrimp or any kind of clam is fine)
Carrot and chilli pepper - if you have, a little bit (shred)

How to?>
-Prepare a big bowl and mix the water and pancake mix and egg really well
-Cut the chive into 1.5 inch and put into the mix
-Put the chunky chopped mussel into the mix
-If you feel the mix is enough to coating all the ingredients, it is right amount of vegitables.

Put it in the refrigerator and wait 'till it's chilled.(It is not necessary but it gives perfect crunch texture)

-Put some oil on heated pan and spread the mix. (Thinner jun is more crunch)
-When the middle and outside of the top looks dry, it is time to turn it over(just once)
-Once you turn it over, press hard with a spatula for squeeze water and make it thinner.
-When both side is golden brown, DONE!!!!
-Serve with sour shoyu dip (shoyu2:vinegar1)

Don't forget 5things.
The liguid ingredients(water+egg) and the pancake mix should be 1:1
Mix the dough really well and put it in the refrigerator
PRESS hard with a spatula
Use medium and lower heat to prevent burning however, if the heat is really low, jun absorb all the oil which is not yummy and not crunch.
Try to count how many jijimies you eat. You may lose your control!!! :)

I usually make the dough a lot and store it into the refrigerator and cook it whenever I want. (Be careful to not freeze it) It is really easy and yummy snack. Once you make the dough, it is almost as easy as frying the egg. You can store it 3~4days with the cover in the refrigerator.
Enjoy Korean authentic jun!!