I’m really digging the fact that so many Korean dishes come together so quickly. Traditional Korean pancakes use wheat and rice flours, but this version with rice flour and cornstarch (bound together with the help of an egg) worked just fine and was both crispy around the edges with a bit of chew.
I really wanted the focus here on the seafood rather than the pancake itself, so this recipe almost straddles the line between pancake and fritter.This can also be an extremely inexpensive appetizer or meal. Since the seafood gets chopped up, feel free to purchase broken scallops and smaller, and cheaper, shrimp. I’m also happy to report that, according to a friend, this easily won the taste test between my gluten-free version and the local Korean market’s.
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