1/4 cup soy sauce
1 tablespoon gochugaru (Korean red chile pepper flakes)
1 tablespoon rice vinegar
1 teaspoon sesame seeds
2 scallions, chopped
1 clove garlic, minced
3 tablespoons sesame oil
6 shiitake mushrooms, thinly sliced
1 small zucchini, cut into half-moons
Kosher salt and freshly ground pepper
1 1/2 cups kimchi
8 ounces ground pork
6 scallions, cut into 1-inch pieces
1 medium carrot, cut into 1/8-inch matchsticks
1 red finger chile pepper, thinly sliced
1 shallot, thinly sliced
1 cup all-purpose flour
3/4 cup Asian rice flour
2 large eggs
1/3 cup canola oil
If you have access to Chinese chives or ramps when in season, replace half of the scallions with these.
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