Vegetable and Clam Pancake (Kkomak Jeon)
Low-Carb Recipe: How to Make Vegetable and Clam Pancake (No Flour!)
Hello everyone, this is Luna with another healthy recipe for you! This recipe features ‘kkomak’ (cockles), which are in season from November to March, bought at a great price. I’ve packed these savory cockles and fresh vegetables into a delicious pancake, completely skipping the flour for a healthier twist. So, trust me and let’s make these amazing Vegetable and Clam Pancakes together today!
Ingredients
- 150g shelled cockles
- 3 eggs
- 1/4 onion
- 50g carrot
- 1 packet enoki mushrooms
- 1 handful chives
- 1 tsp salt
- Pinch of ginger powder (optional, for deodorizing)
- 4 Tbsp olive oil
Cooking Instructions
Step 1
First, prepare your shelled cockles. Buying pre-shelled and purged cockles will save you a lot of time! If you bought purged cockles, simply rinse them under running water, gently rubbing them to clean. (If you need to purge them yourself: After rinsing, add a little salt, mix well, cover the cockles with a black plastic bag or cloth, and leave in a dark place for 30 minutes to 1 hour. Rinse thoroughly after purging.)
Step 2
Bring a generous amount of water to a rolling boil in a pot, enough to cover the cockles. Once boiling, add a cup of cold water to lower the temperature slightly – this is the key to keeping the cockles plump and tender! Aim for a water temperature of around 80-90°C. Add the cleaned cockles and 1 tsp of salt. Stir them in one direction while cooking. As soon as about 20% of the cockles (about 2 out of 10) begin to open, immediately remove them from the heat. A quick rinse under cold water for 2-3 seconds will further firm up the cockle meat.
Step 3
Finely julienne the carrot. Cut the chives and enoki mushrooms into bite-sized pieces. Finely chop the onion.
Step 4
For the cockles that opened during boiling, the meat will easily slip out of the shell. For any that remain closed, use a skewer or chopstick to gently pry them open, or carefully use your fingernail to extract the meat.
Step 5
In a large bowl, combine the shelled cockles, julienned carrots, chopped onion, chives, and enoki mushrooms. Crack in the 3 eggs. Add 1 tsp of salt for seasoning and a pinch of ginger powder to eliminate any potential fishy odor. Mix everything together thoroughly to form the batter.
Step 6
Heat a frying pan over medium heat and add about 2 tablespoons of olive oil. Spoon dollops of the batter onto the hot pan. Cook over medium-low heat, allowing each pancake to become golden brown and set before attempting to flip. Since there’s no flour, the batter can be delicate, so ensure one side is well-cooked and firm before carefully flipping. Cook the other side until golden brown. Enjoy your delicious, flour-free Vegetable and Clam Pancakes!
