Korean food guide
Korean Anju: Pan-Fried, Steamed, or Double-Fried
Choose seafood pajeon, soju-steamed clams, or lemon-pepper chicken by equipment, ingredients, and cooking sequence.
One pan: seafood pajeon
Pajeon needs 120 g Korean pancake mix, 120 g scallions, and 80 g each of squid and shrimp. The scallions go into the pan first, followed by seafood and batter. This layout produces a broad pancake that must be turned as one piece, so allow room for a wide spatula. The recipe also includes a red chili.
Covered pot: clams with soju
The clam dish uses 700 g clams, 80 ml soju, 200 ml water, butter, garlic, and hot green chili. It includes a 20-minute soaking step before cooking, then a covered steaming stage. Choose it when a pot is available and clam preparation is practical. It is an alcohol-containing recipe; the method does not establish that all alcohol disappears.
Deep frying: lemon-pepper chicken
Lemon-pepper dakgangjeong uses boneless chicken thigh, potato starch, lemon juice, honey, and soy sauce. It calls for 900 ml frying oil and two frying stages, at 170C and 180C, followed by a separate glaze. This requires more oil handling and temperature control than pajeon. The glaze is applied at the end, immediately before plating.
Recipes to continue with
Frequently asked questions
Which option does not require deep frying?
Seafood pajeon uses a shallow layer of oil in a frying pan. The clam recipe uses a covered pot instead of a frying stage.
Does the clam recipe use alcohol?
Yes. It lists 80 ml soju. Cooking instructions alone do not verify a final alcohol level.