I used to work in a Korean company in Shanghai and it was there where I developed a tast for their cuisine. The Korean business community was thriving in and around Shanghai and I often freqented the factories and stayed in the Korean staff living quarters. Everything was setup exactly as they lived in Korea. The funitures, floor heating system and the food. The most facinating part of the korean dining culture for me is the number of plates used for each meal, sometimes as many as 20 plates per person, and the variety of the pickles on offer.
This dish is a shortcut to Korean taste. It is made from a standard savory pancake powder which you can easily find in Korean grocery stores.
* Mix the pancake powder and water in a large bowl to get the thin pancake batter.
* Cut the spring onions to 2 inch lengths.
* Stir in spring onions, sliced chillis (optional), prawn and squid to the mix.
* Heat a non-stick frypan over medium heat and coat with a thin layer of oil.
* Pour the batter into the pan in a thin layer and cook until golden brown on the bottom, Flip and brown the other side.
* Serve and enjoy.
The main ingredient: