Photo: Korea Ministry of Food and Drug Safety

Clam and Maesaengi (Fine Seaweed) Jeon

Name: Clam and Maesaengi (Fine Seaweed) Jeon
Cuisine: South Korea
Ingredients: 30 g Maesaengi (fine green seaweed); 10 g Shelled clams; 5 g Korean pancake mix; 5 g Tempura (frying) mix; 1 g Red chili pepper; 12 g Soybean oil

바지락매생이전

Side dish · Grilled

Side dishesCourse

84kcal · per serving

1/5Spice

No pork

Jump to recipe ↓

Recipe

Clam and Maesaengi (Fine Seaweed) Jeon

🌶 Spicy 1/5No porkNo meat or alcoholContains: gluten, soy, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Maesaengi (fine green seaweed)매생이
30 g
Shelled clams바지락살
10 g
Korean pancake mix부침가루
5 g
Tempura (frying) mix튀김가루
5 g
Red chili pepper홍고추
1 g
Soybean oil대두유
12 g

Nutrition per serving

84kcal

9.1gCarbs

2.1gProtein

4.3gFat

386.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Rinse the maesaengi and clams several times in water to remove the salt.
Add water to the tempura mix and pancake mix to make a batter.
Finely chop the maesaengi and mix it into the batter.
Place the maesaengi batter in a pan, add the clams, and cook until golden brown.
Top the cooked jeon with red chili pepper as a garnish.
Place in a bowl to finish.

💡 TipClams and maesaengi are rich in potassium, which helps flush out sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.