Seafood & Vegetable Pancakes

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SF Gate

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Ingredients

2 cups Korean pancake mix (buchim garu, see note)

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups water

1 tablespoon vegetable oil

1 bunch green onions, trimmed and cut into fourths

2 carrots, peeled and thinly sliced

2 zucchini, trimmed and thinly sliced

1 red bell pepper, stemmed, deribbed and thinly sliced

2 jalapeno chiles, stemmed, seeded and sliced (optional)

1/2 pound medium-size cooked shrimp, rinsed, tails removed, halved

1/2 pound squid, rinsed well, cleaned and skinned, then cut into small chunks

1 egg, beaten

Dipping Sauce (see recipe)

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