Oyster and Clam (seafood) omelette Recipe

1 pack frozen oysters from Korea
1 pack frozen clams
1 bell pepper (red, yellow, orange, green is ok) cut thinly
4 stalks of Green Onions cut thinly
1 small red onion cut thinly
Pinch of salt
1 tsp know chicken powder optional
Pinch of black pepper
Mirin 2 tsp.
1 tsp kimchi powder if you want it with a little bit of heat or skip it.
2 tbsp Olive oil plus for cooking
1 ½ cup CJ brand pancake mix
¾ cup water

Directions:
Rinse clams and oyster 2-3x with cold running water , drain.

In mixing bowl, combine pancake mix and water and whisk until fully blended, add black pepper. Chicken powder, olive oil, then mix.

In separate bowl, clam and oyster, drizzle the mirin liquid and add green onion and mix. Let it sit for 5 minutes and stir.

Remove the clams and oyster from bowl and pour on to the batter. Make sure batter is thick( if not, the omelette will crumble).
Add the bell pepper and onion and mix.

I use 2 pans. I cannot flip it without destroying the omelette.

Just 1 tbsp olive oil, heat pan on medium,

Spread the mixture enough to make a round omelette. Wait until the bottom is golden brown, then flip to another pan. And wait for the other side to get golden brown.

The sauce used in A Korean restaurant was soy sauce with garlic. Found out that Bibim Sauce is better.

Enjoy.