Step 1

[Smoked Duck & Egg Roll] First, finely mince the scallions and carrots. This ensures a pleasant texture and easy mixing with the eggs. In a bowl, combine the minced vegetables with 4 fresh eggs. Add a pinch of salt for seasoning and whisk everything together until well combined to make the egg batter.

Step 2

Heat a frying pan over medium heat and add a generous amount of cooking oil. Dip the smoked duck breast slices into the prepared egg batter, ensuring they are evenly coated on both sides. Carefully place the battered duck slices into the hot pan. Cook until golden brown and fragrant on both sides, flipping them over halfway through. Since smoked duck is already seasoned, be mindful not to over-salt the egg batter.

Step 3

Pour any remaining egg batter into the same frying pan used for the duck. Spread it thinly and cook. Once the edges start to set, carefully roll the egg mixture from one side using a spatula, similar to making a rolled omelet. Continue to cook until the entire roll is golden and cooked through. Rolling it helps it cook evenly and looks more appealing.

Step 4

Cut the cooked smoked duck and the rolled egg omelet into bite-sized pieces for easy handling in the lunchbox. Arrange them neatly on the plate. This completes the smoked duck and egg roll dish, perfect for a delicious and satisfying lunchbox component that tastes great warm or cold.

Step 5

[Sweet Potato Pancakes] Now, let’s make the sweet potato pancakes. Peel and thinly slice one medium-sized sweet potato. Sprinkle a pinch of salt over the slices and let them sit for about 10 minutes. This step draws out some moisture and enhances the natural sweetness of the potato, also preventing the pancakes from becoming too soggy. Lightly pat dry any excess moisture.

Step 6

In a bowl, combine 3 Tbsp of pancake mix with 3 Tbsp of water to create a batter. Adjust the consistency as needed – it should not be too thin or too thick. Coat the salted sweet potato slices evenly with this batter. Heat a frying pan over medium-low heat with ample cooking oil. Place the battered sweet potato slices in the pan and fry until golden brown and crispy on both sides. Your delicious sweet potato pancakes are ready!

Step 7

[Mussel and Vegetable Salad] Finally, let’s prepare a refreshing sweet and sour mussel salad to stimulate the appetite. Steam the mussels until cooked, then carefully remove only the mussel meat. Wash and chop the lettuce into bite-sized pieces. Thinly julienne the apple and carrot for a crisp texture. It’s important to keep the vegetables crisp for the best result.

Step 8

Let’s make the sweet and spicy dressing. In a bowl, combine 1 Tbsp of gochujang, 1 Tbsp of gochugaru, and 1 Tbsp of vinegar. Add 1/2 Tbsp of minced garlic, a pinch of toasted sesame seeds, and a little sesame oil. Mix everything thoroughly until well combined. Preparing the dressing in advance allows the flavors to meld beautifully.

Step 9

Add the prepared mussel meat to the dressing and gently toss to coat. Let it marinate for a few minutes to absorb the flavors. Then, add the julienned lettuce, apple, and carrot to the bowl. Gently mix everything together, being careful not to mash the vegetables. This creates a crunchy, sweet, and tangy mussel and vegetable salad. It’s the perfect finishing touch for a hearty and delicious lunchbox.