1/4 cup soy sauce
1 tablespoon gochugaru (Korean red chile flakes)
1 tablespoon rice vinegar
1 teaspoon sesame seeds
1/2 teaspoon minced ginger
2 scallions, chopped
1 clove garlic, minced
1 pound mussels or clams (or a combination), scrubbed clean
1/2 cup all-purpose flour
1/2 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 1/4-inch pieces
4 ounces raw squid bodies, sliced into 1/4-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
1/2 bunch chives, cut into 1-inch pieces (about 1/4 cup)
Kosher salt
1/2 cup canola oil
We tried this with cornstarch and potato starch, but preferred the potato starch. In a pinch you can use cornstarch though. Frying smaller pancakes as opposed to 1 big pancake is easier to handle and you get more crispy bits.