These simple rice pancakes, studded with fish and scallions, make a light and tasty start to Korean menu.
- 5 tablespoons Korean soup-style soy sauce, or gluten-free soy sauce
- 2 1/2 tablespoons rice vinegar
- 2 teaspoons scallions, thinly sliced
- ½ teaspoon granulated sugar
- ½ teaspoon freshly ground black pepper
- 2 extra-large eggs
- ¼ to ½ cup cold water
- 1 teaspoon toasted sesame oil
- ½ teaspoon salt
- ½ cup (71 grams) sweet rice flour, Mochiko brand preferred
- ½ cup (113 grams) chopped, fully cleaned, white fish, cut into 1/4 inch pieces
- 2 large scallions (64 grams), white and green parts minced or thinly sliced
To make the dipping sauce:
- Whisk the sauce ingredients in a small mixing bowl until the sugar dissolves. Set aside.
To make the pancakes:
- Whisk the eggs, ¼ cup of water, sesame oil and salt in a large mixing bowl until well combined. Add the rice flour, whisking to combine. Fold in the fish and scallions. If the batter appears too thick, add additional ¼ cup cold water, 1 tablespoon at a time, to achieve the consistency of thin pancake batter.
- Heat a large non-stick griddle over medium-high heat. When it is very hot, add 3 tablespoons of batter for each pancake, making sure to give each pancake enough space to spread without touching. Cook the pancake(s) until the top just begins to set. It will take about about 2 minutes.
- Gently flip the pancakes and cook until light golden, 1 to 2 minutes. Serve immediately, accompanied by the dipping sauce.