Haemul Pajeon

foodnetwork.com

pat adams

subheading: Dipping Sauce:

¼ cup soy sauce

1 tablespoon gochugaru (Korean red chile flakes)

1 tablespoon rice vinegar

1 teaspoon sesame seeds

½ teaspoon minced ginger

2 scallions, chopped

1 clove garlic, minced

subheading: Pancakes:

1 pound mussels or clams (or a combination), scrubbed clean

½ cup all-purpose flour

½ cup rice flour

2 tablespoons potato starch (or cornstarch if not available)

1 tablespoon sesame oil

1 large egg

1 cup ice water

4 ounces peeled raw shrimp, chopped into ¼-inch pieces

4 ounces raw squid bodies, sliced into ¼-inch rings

6 scallions, cut into 1-inch pieces

1 red finger chile pepper or Fresno chile, thinly sliced

1 medium shallot, thinly sliced

1 clove garlic, minced

½ bunch chives, cut into 1-inch pieces (about ¼ cup)

Kosher salt

½ cup canola oil

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