Vegetable and Seafood Mix

• 1 cup Seafood mix (Thaw and pat dry if using frozen seafood.)
• 1/2 cup Carrots, chopped (Add for sweetness and texture.)
• 1 clove Garlic, minced (Adds depth of flavor.)
• 1 small Green chili pepper, chopped (Adds a mild heat.)
• 1 cup Korean spring onions, chopped (Main flavor component.)
• 1/2 cup Onion, chopped (Adds sweetness and flavor.)
• 1 large Egg (Binds the batter.)

Batter Ingredients

• 1/4 cup Soy sauce (For umami flavoring.)
• 1 cup All-purpose flour (Forms the base of the batter.)
• 2 tbsp Cornstarch (Helps to create crispness.)
• 1/2 tsp Gochugaru (Korean chili flakes for flavor.)
• 2 tbsp Rice flour (Adds texture to the pancake.)
• 1 tsp Salt (To enhance flavor.)
• 1 tbsp Sugar (Balances flavors.)
• 2 tbsp Rice vinegar (Adds tanginess.)
• 1 tbsp Sesame oil (Adds nutty flavor.)
• 2 tbsp Vegetable oil (For frying.)
• 1/2 cup Kimchi, chopped (Adds flavor and texture.)
• 1 cup Water (To adjust batter consistency.)