Korean Seafood Pancakes

I think these are also called Pajeon or Haemul Pajeon. We totally violated the basic premise of this recipe, but it was good, so I'm blogging it. In the future, we'll do it right.

Ingredients

• 1.75c white AP flour
• .5c rice flour
• 2 eggs
• generous pinches of salt
• water to make a pancake batter
• 1 onion, sliced
• 1 daikon radish, grated
• 2c shrimp, chopped

Make the pancake batter. Add the fillings. Put about 1/2 the batter at a time on a non-stick (or highly greased) griddle. Wait for the top to start to look dry, and the bottom to be nicely browned before you attempt to flip this, or you'll have pancake bits everywhere. Cook about 5-8 min on both sides. Serve with a sauce made of 4:1:1:.5:.25 ratios of soy sauce : black or rice wine vinegar : oyster sauce : sugar : chili flakes.

Thoughts: We thought that this turned out a LITTLE on the chewy side, actually - possibly a result of the rice flour? Possibly the daikon. It can get like that. Next time, we're going to replace the onion with scallions (we didn't have any on hand, but that's what you are supposed to use) and up the seafood amount. Claire also wants to put kimchi in it. I cannot disagree completely.

Disaster Index: 1/10