Today is my last day in the Korean Reserve Army .
So for all Korean males , we have to do roughly two years in the Korean military .
And after you finish , you're enrolled for eight years in the Reserve Army .
So my friends from the States always ask me .
So how is the Reserve Army training ?
I want to tell them like , get down to the type of training , but in reality , it's more of like waiting in line waiting for your time , trying not to fall asleep .
Just a whole lot of waiting .
And uh it's pretty chill .
That's why right before the training , I'm thinking about making some Korean seafood pancakes just for you .
Right , guys , we're gonna start off with some green onions .
So take a look at this diameter about the size of a wooden chopstick and definitely not the size of a spring onion , right ?
Spring onion , bad green onion , smaller good .
And we're gonna cut them in half .
We'll put them here .
What I like to do is I like to just take half of the stems , put them like this , half of the other stems and then just reverse it like this as well .
That way when you eat and someone's eating from one side , they're not just eating the white part .
They get a balance in flavor .
We have 1/4 of an onion .
Just make thin slices , finished two peppers .
This red one here is mostly for color .
It's not that spicy .
It's called the green one brings the ruckus .
It's called pepper .
It's the Korean green chili peppers .
We'll just cut these at a slight angle .
Set this aside .
Crack one egg .
I saw this in a cooking show .
But this lady used the scissors and she said that that's gonna make the egg uh bind easier .
And I want to try interesting .
That made it easier .
So guys , look at all this beautiful seafood here .
I have fresh squid that's been cleaned .
I have 10 shrimps been deveined , fresh chucked clams .
This is about half cups worth .
I forgot to mention the beginning .
But we're gonna make two large pancakes with all of these ingredients .
So the only thing I need to do extra here is cut up this squid .
So this is your first time with squid .
You're gonna probably buy it like this .
You're gonna pull this part out and then a lot of its innards are gonna come out .
You're gonna just yank that off and then you're gonna be left with it's tentacles .
Now , this part is so delicious .
I love it .
But you have to be careful for this beak .
That's right in between this is what it's eating me , me .
So we're gonna chop that part off .
You can then start separating each tentacle , right ?
I chop the ends off because that's like a squid's toenails .
You don't wanna be eating on toenails , get your index finger , measure up to here and then make cuts uh to that size .
That looks good .
Chop this in half .
It doesn't have to be exact .
Then you can simply cut this down the middle .
You can cut off this thin part .
We're gonna eat that too and just make small chops and try to go for a size about this .
If it's too big , it's too much chewing .
Your grandpa is gonna lose a tooth .
By the way , some people like to take the skin off .
I think it's just extra process .
It makes no difference in taste .
So if you wanna do it just for the fun of it , what you can do is use a paper towel , try to get one inch to come up good .
You just hold on with the paper towel and it should come off pretty easily .
And then you can also use that upper fin part too .
Tastes good taste the same .
We're gonna be using some Korean pancake mix .
Now don't make any blueberry pancakes out of this .
It has a variety of spices in it , including some onions , some garlic powder in it .
So it , it's pretty tasty .
You can find this at the Korean Mart .
And if you can't find it , I'll put an Amazon link in our description below .
We need one cup of this in and one cup of water , put some ice cubes in so it stays extra cold .
All right , we're gonna mix this baby around .
Let's do two tablespoons of soy sauce , one and two and then a teaspoon of vinegar .
A splash of sesame oil just a little bit .
And if you have some Korean red chili flakes left over , this is totally optional .
Just put this in and just borrow a few sliced onions that you cut up earlier .
Give it a slight mix .
Oh mama , that's what I'm talking about .
I put this on a medium heat .
Let's warm this up .
The super easy way is just to dump this stuff into the batter and pour it in like a regular pancake .
But guys , we're learning here , we wanna have a good balance between ingredients and batter .
So let me show you how to do that .
Half of the green onions , mix the batter around one more time .
Five spoonfuls over the green onions , just coat them five good and then just get in there with your hands and then just make sure all of them are coated .
By the way , all of these ingredients are for two pancakes .
So just grab half , we're going to put a good amount of oil in .
So it doesn't stick , twirl it around and then we'll place our green onions in and move them around a little bit so that you have some surface area to work with and let this cook for one minute .
Then we're going to put about five spoonfuls of our batter over the green onions so that it stays together .
You can do one more .
It doesn't have to be exactly five just enough .
Then I'm gonna put about five shrimp nice next our squid .
Oh man .
Put as much or as little as you want right next .
Some of our clams , our onions .
Then we're gonna add some more batter to lock that in about three or four spoonfuls .
All right , then add the green and red peppers .
Oh mama .
And then we want to add about half the egg to finish it off .
This is gonna lock everything in and by now it should be ready to flip .
Put this to a low heat .
So we're gonna flip it .
And right when you flip it , you want to add some more oil .
Guys , add some more oil and move it around .
So it doesn't get stuck .
And on this low heat , we're gonna let it cook for three more minutes .
So that way everything gets cooked through .
I think it's good .
We'll turn off the heat and we'll flip it .
Oh my gosh .
I almost wrecked it .
Wow , guys .
There it goes .
I almost dropped this baby at the end .
My God .
I thank God that was not a blue .
I I cried and boom , Bob's your uncle .
I'm gonna open it up like this .
Oh my goodness .
There's the shrimp .
There's some of the squid .
What I like to do .
I like to wrap one piece like this .
You get some into that dipping sauce and then you take a , oh my God .
Oh my gosh .
Mission accomplished .
Mission accomplished .
See you guys .