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Korean Seafood Pancakes

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Ingredients:

  • 3/4 cup all-purpose flour
  • 1/4 cup rice flour
  • 1 large egg, beaten
  • 3/4 cup plus 2 tablespoons seltzer or sparkling water
  • 1/2 teaspoon toasted sesame oil
  • Salt
  • 1/2 cup kimchi, drained, pressed dry and chopped
  • 4 ounces medium shrimp, shelled, deveined and split horizontally
  • 4 ounces baby squid, bodies cut into 1/4-inch rings, tentacles halved
  • 4 large scallions, thinly sliced
  • Vegetable oil, for frying
  • 1/4 cup soy sauce
  • 1/4 cup unseasoned rice vinegar

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