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Cindy's avatar

I made this twice. Once with extra scallions and kimchi. Second with scallions and seafood mix, haemul pajeon. I served it to other Koreans on a rainy day no less. It was a big hit. Thanks for an inspired recipe.

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Jonny Rashid's avatar

Recipe worked out very well! I felt uncomfortable to make it into a latke though. What’s your take on that sort of adaptation?

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