Spring Greens and Clam Pancake (Bomdong Jeon)
Spring Greens and Clam Pancake (Bomdong Jeon)
A Seasonal Delight: Delicious Bomdong (Spring Cabbage) and Clam Pancake Recipe
Embrace the flavors of spring with this delightful Bomdong and Clam Pancake! This recipe combines the fresh, slightly sweet taste of Bomdong (a type of Korean spring cabbage) with the savory, chewy texture of fresh clams, creating a pancake that’s irresistibly delicious. Perfect for a light meal or appetizer, this jeon is a wonderful way to enjoy seasonal ingredients.
Ingredients- 6-10 leaves of fresh Bomdong (Korean spring cabbage)
- 300g fresh clams
- 1 Cheongyang pepper (for a mild heat)
- 1 red chili pepper (for color and mild sweetness)
- 4 Tbsp pancake mix (buchim garu)
- 2 Tbsp튀김가루 (tempura powder for extra crispiness)
- 100ml (approx. 1/2 cup) water
Cooking Instructions
Step 1
Begin by thoroughly washing the Bomdong leaves under cold running water, rinsing them several times to remove any dirt or grit. For the clams, place them in a bowl of salted water and let them purge (de-sand) for at least 30 minutes, or until they stop releasing sand. Rinse the clams after purging.
Step 2
Gently pat the washed Bomdong leaves dry. Stack about 6 to 10 leaves on top of each other, then flip them over. Using a sharp knife, thinly shred the Bomdong. Cutting it thinly will ensure a tender texture in the finished pancake.
Step 3
Finely chop the Cheongyang pepper and red chili pepper. Remove the seeds if you prefer less heat. These peppers will add a touch of color and a pleasant aroma to the pancake.
Step 4
Bring a pot of water to a boil. Once boiling, add the purged clams and blanch them for about 2 minutes, just until they open. Be careful not to overcook them, as this can make the clam meat tough.
Step 5
Drain the blanched clams and let them cool slightly. Carefully remove the clam meat from the shells. Pat the clam meat dry with a paper towel to absorb any excess moisture.
Step 6
In a mixing bowl, combine the 100ml of water with the 4 Tbsp of pancake mix and 2 Tbsp of tempura powder. Whisk or stir until the batter is smooth and there are no lumps of dry powder visible. This ensures a well-combined batter.
Step 7
Add the shredded Bomdong, prepared clam meat, and chopped chili peppers to the batter. Gently mix everything together using a spoon or spatula, ensuring that all the ingredients are evenly coated with the batter. Make sure not to overmix.
Step 8
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Once the pan is hot, scoop spoonfuls of the batter mixture and carefully place them into the pan, forming small pancakes. Fry for a few minutes on each side until golden brown and crispy. Adjust the heat as needed to prevent burning and ensure even cooking.
Step 9
Once both sides are beautifully golden and crispy, your Bomdong and Clam Pancakes are ready! Transfer them to a serving plate. Enjoy this delightful combination of fresh spring greens and savory clams, a perfect treat for any occasion!
