150g of medium sized shrimp or prawn (deveined and de-shelled)
150g of sliced squid
250g of krill or baby shrimp (the smaller the better)
200g julienne sliced zucchini
150g julienne sliced carrot
25g sliced garlic chives (buchu)
20g sliced green chilies
50g sliced spring onion
80g sliced kimchi
2 raw eggs
300g readymade Korean pancake batter
200ml water
20ml fish sauce
40ml cooking oil
30ml sesame oil
For the spicy vinegar dipping sauce:
200ml white or coconut vinegar
5g sliced spicy red pepper
3 cloves garlic (minced or grated)
3g of white or brown sugar
For the soy dipping sauce:
175ml soy sauce
40ml mirin
30ml sesame oil
4g sliced spicy chili pepper
5g sliced green onion
7g of white or brown sugar
Slice up the pancakes and enjoy!