Gluten-Free Korean-Style Seafood Pancake (Haemul Pajeon-Inspired)

For the Pancake

• 1/2 cup rice flour
• 2 tbsp potato starch (or cornstarch)
• 1/4 tsp salt
• 1/2 cup cold water (plus more as needed for consistency)
• 1 egg (optional, for better binding and crispness – omit for vegan version)
• 1 cup mushrooms (e.g. oyster or shiitake), sliced
• 1 cup white fish (e.g. cod or tilapia), cut into bite-sized pieces
• 2 green onions, thinly sliced (plus extra for garnish)
• 1 tbsp avocado oil or other high-heat neutral oil

For the Dipping Sauce (Soy-Free Option)

• 1 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1/2 tsp sesame oil (optional)
• 1/2 tsp maple syrup or agave
• 1 tsp minced garlic
• 1 tsp chili flakes or gochugaru (optional for heat)