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Korean Scallion and Seafood Pancakes
Light and crispy Korean pancakes (jeon) with scallions, featuring mussels, shrimp and squid, served with a soy‑gochujang sauce. A simple and flavorful version of Korean street food, perfect for a convivial meal.
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Critical Success Points
- • Achieve a smooth, lump‑free batter
- • Cook over medium heat to prevent the pancake from burning
- • Flip the pancake at the right time when the edges are golden
- • Ensure the seafood is fully cooked and the mussels open
- • Use enough oil to prevent the pancake from sticking
Safety Warnings
- • Be careful with hot oil to avoid burns.
- • Handle raw seafood with separate utensils to prevent cross‑contamination.
- • Check that mussels are alive before cooking; discard any that remain closed.
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