Smoked Mussel Kimchi Pajeon

If you haven’t made pajeon at home before, this version of the classic Korean green onion pancake is a deliciously easy appetizer or even a weeknight main that comes together in 10 minutes flat. The smoked mussels from Patagonia Provisions add a meaty, umami satisfaction, and when dunked in the savory dipping sauce they become downright molluscious!

Tingredients:

• 1x tin Patagonia Provisions smoked mussels
• 1 cup store-bought pajeon mix
• 1 cup water + 1 tbs
• ½ cup kimchi + 2 tbs kimchi liquid
• 5 large green onion, (cut on bias in 1 inch pieces)
• 4 tbs neutral oil
• 1 tbs rice wine vinegar
• 1 tsp toasted sesame oil
• 1 tsp tamari
• 1 tsp jarred ginger + 1 tsp liquid

1. Mix the pajeon mix with 1 cup water and stir to combine. Some lumps are okay, but you want a consistently akin to thin pancake mix. Thin or thicken as needed with more water or mix.
2. Add the mussels, kimchi + liquid, and green onion and stir until combined.
3. Put a 12-inch non-stick skillet over medium-high heat. Coat pan with 2 tbs neutral oil. Once hot, pour in the mix and gently spread out with a spatula. Cook until golden brown, about 3-5 minutes.
4. Flip, drizzle more oil around the edges and use spatula to lift the edges and allow the oil to flow beneath. Once golden flip one more time. Transfer to a plate and make sauce:
5. Mix rice wine vinegar, toasted sesame oil, remaining 1 tbs of water, tamari, and jarred ginger + liquid in small bowl.
6. Cut pajeon with kitchen shears and serve with sauce alongside.

Serves 2-4

Canjoy!