Korean Seafood Pancake

 Serves: 4      Prep Time: 20mins      Cook Time: 20 mins 

INGREDIENTS

• 3 Cups mixed seafood of your choice! MARINARA MIX
• 2 Cups all-purpose flour
• 2 Cups water
• 2 Eggs
• 1 Bunch scallions
• Vegetable oil
• 3 Cups mixed seafood of your choice (fresh!) - such as oysters, shrimp, clams, octopus, squid, etc

• ¼ Cup soy sauce
• ½ tbsp rice vinegar 
• 1 Stalk scallion, minced
• 1 Clove garlic, minced
• ½ tsp Korean dried hot chili pepper flakes (optional)
• ½ tsp sugar
• 1 tsp sesame oil

HOW TO MAKE IT

1. Mix the ingredients for the dipping sauce and set aside. In a large bowl, mix the flour and water together, then beat in the egg. The batter should have the same consistency as pancake batter. Add the scallions and seafood.
2. Heat a griddle, skillet, or frying pan over medium high heat and add a thin layer of oil to the bottom. I prefer to use a spray can. Pour about ¾ cup batter into the skillet in a circle. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over and cook another 6-8 minutes. Transfer to a serving plate.
3. Repeat with the rest of the batter.
4. Cut all pancakes into 8-piece wedges and serve with the dipping sauce.