I like to drink with Makgeolli with them. It is a slightly sweet traditional Korean alcoholic beverage and made by combining rice and yeast. It’s milky-white, fizzy and refreshing.
Actually, I don't like drinking, but sometimes I enjoy it with Korean pancakes. A combination of fatty foods and some alcohol is really good!
Ingredients
1 1/2 C soaked seaweed
1 C frozen seafood mix
1 C frying powder
3/4 C water
vegetable oil
Dipping sauce
1/2 T soy sauce
1 t Korean hot pepper powder
1 t water
1/2 t sesame seed
1/3 t chopped green onion
Directions
Combine all the ingredients for the dipping sauce and set aside.
Thaw frozen seafood and dry with a kitchen towel.
Rinse soaked seaweed, squeeze slightly and cut into 1/2 inch strips.
Mix frying powder with water and add seaweed and seafood mix.
Place a non-stick frying pan over medium high heat and add the vegetable oil when the pan is hot.
Pour just enough batter into the pan so that it covers the entire bottom.
Cook the pancake for 2-3 minutes or golden brown and flip it over and cook another 2 minutes.
Serve hot with dipping sauce.
This dish is really great. It is even better with Makgeolli to go with it. So, I did! Yeah!!!
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