Ingredients:

1 bunch green onion – cut in a bias,
1/2 onion – thin slice
1/2 carrot – thin julienne
1/4 lb shrimp* – chopped
1/4 lb bay scallops* – chopped
1/4 lb clams* – chopped
1/8 lb squid* -chopped
(*You can substitute to any seafood.)

For batter:
1 cup water (3-4 tbsp more)
1 cup flour
1 egg
2 tsp soy sauce
1 tsp salt
1/2 tsp sugar
1/2 tsp dwen jang (Korean bean paste)
oy dipping sauce: 3 parts soy sauce, 1 part rice vinegar, some chopped green onion

Method
In a big bowl, combine all ingredients for batter with a whisk. Or you can purchase “Korean pancake mix” from Korean market, and combine 1cup water with 3/4 cup (to 1 cup) mixture.
Combine all vegetables and seafood into a batter and mix well.
In a non-stick pan, put 3-4 tbsp vegetable oil.
Make a pancake about 4-5 inches in diameter.
Serve with soy dipping sauce.

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