Seafood Scallion Pancake
This scallion pancake is loaded with seafood for layered flavor and texture. Crisp edges contrast nicely with a tender center.
Instructions
- 1
Cut scallions into 6–7 cm pieces; clean and chop squid and shrimp bite-size.
- 2
Mix pancake mix, cold water, and salt into a thin batter.
- 3
Add 1 tbsp oil to a pan and lay scallions first.
- 4
Top with seafood, pour batter evenly, and cook over medium heat.
- 5
Flip when edges crisp; add remaining oil and cook 3–4 minutes more.
- 6
Finish with red chili garnish and slice while crisp.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Godeungeo-gui (Grilled Mackerel)
Mackerel is grilled until the skin crisps and the natural oils turn deeply savory. The flesh stays moist and flavorful.
Zucchini Jeon
This jeon highlights the mild sweetness of Korean zucchini. It has a light crisp edge with a tender, moist center.
Garlic Chive Pancake
This pancake is packed with fragrant garlic chives. When cooked thin, the edges turn especially crisp.