It uses pancetta (Italian), Korean zucchini, yuzu kosho (a delicious Japanese condiment made from chillies and Japanese citrus), and butter to cook the zucchini and sear the scallops. Korean ...

You might need to make a trip to the Korean market to find some of the ingredients for this dish - not just the rice cakes, but also zucchini (the Korean type is smoother and more tender than ...