Easy Pan-Fried Abalone Jeon (2 Servings)

Confirm the cleaned abalone has no viscera or mouthpiece, rinse briefly in cold water and pat dry.

Finely chop abalone into roughly 5 mm pieces and mince the carrot.

Combine abalone, carrot, flour, egg and salt in a bowl; mix until the mixture holds together.

Drop spoonfuls of batter into a lightly oiled skillet over medium-low heat, flatten gently and cook both sides.

Cook until the abalone is opaque throughout and the egg mixture is completely set, then serve.