Kim Ho-yoon's Clam and Scallion Pancake

Cooking tips 💡

• Mix Korean pancake mix and potato starch in a 2:1 ratio and adjust the batter to be just thin enough to barely coat the ingredients. This prevents sogginess and yields a shatteringly crisp texture.
• Maintain the pan temperature and press down on the pancake after flipping to drive off moisture from the clams and scallions, ensuring crispiness all the way through.
• Finely chopping the white root ends of the scallions and adding them to the dipping sauce imparts a fragrant, pungent flavor that cleanses the palate.

Recommended for 🙋

• ⭐Those who want to easily make crispy scallion pancakes at home on a rainy day or as a late-night snack.
• ⭐Those who prefer crunchy scallion pancakes with a distinct texture of the ingredients rather than thick and soggy pancakes.