Busan Dongnae-Style Scallion and Seafood Pajeon (4 Servings)

Wash scallions and drain. Check cleaned mussels, shrimp and squid and cut into small pieces. Use separate utensils for raw seafood and slice both chilies thinly.

Whisk 40 g each pancake mix, frying mix and wheat flour with 120 mL water and 20 g gochujang until smooth. Season lightly only after considering the mixes' saltiness.

Oil a warmed wide pan, arrange scallions parallel, and pour a thin layer of batter over them. Distribute the seafood and chili evenly.

Beat one egg and spread it across the pancake with a little remaining batter. Cook over medium heat until the bottom sets enough to flip.

Flip carefully with a wide spatula, lower heat and cook about 5 minutes. Ensure egg is fully set and shrimp, squid and mussels are opaque and fully cooked; cover and cook longer if necessary. Divide into four servings.