Korean Seafood Pancake

These pancakes are easy to make and easier to eat since they are super delicious. Any favourite ingredients can be used.  I bought a small package of assorted frozen seafood, which consisted of mussels, squid, shrimp and scallops.  Be sure to make the dipping sauce first, so that you can immediately eat your pancakes when they are finished frying.  They are also delicious at room temperature. 

Ingredients:
-1 cup flour
-1/4 cup cornstarch
-1 egg
-1 teaspoon salt
-1/2 cup water
-1 cup of assorted seafood
-5 stems of green onion
-Handful of chives
-Vegetable oil for frying

Instructions:
(Makes approximately 12 small pancakes)

-Mix together the flour, cornstarch and salt.  Add egg and water and stir until you get a smooth consistency.

-Chop up onions and chives into 1 inch pieces.  Chop up the seafood (package I bought was already in small convenient pieces).

-Combine flour mixture with onions, chives and seafood.  Mix well.

-In a frying pan, heat oil on relatively high heat.  Add 1 tablespoon of the mixture and fry on both sides for about 3 minutes each or until each side is golden and crispy.  Add oil as needed.

Optional:

-Make 1 large pancake and cut up like a pizza or make small mini pancakes.

-Rather than seafood, other ingredients can be used such as carrots, zucchini and kimchi.

Dipping sauce:

-Combine and mix 1/4 cup of soy sauce, 3 tablespoons apple vinegar, 2 tablespoons honey, dash of sesame oil, 1 tablespoons sesame seeds, pinch of Korean red pepper flakes and chopped up green onions or chives.