The easiest thing to do is to find an international market, or korean store and buy the batter mix. It will be easy to find even if you don't speak korean because the bags have pictures of the pancakes on the outside.
follow the instructions on the bag to make the mix.
You'll need various vegetables
-any kind of pepper, green yellow, red
--scallions and/or chives
--seafood---(usually in the same store you will find frozen bags of seafood mix which have everything you'll need for the pancakes, mussels, squid, shrimp, and are cheap.)
--you should have about 3 cups of batter, and about 2.5 cups of vegetables and seafood.
--All the ingredients should be cut thinly and into 1 inch strips or less.
--when all the ingredients and batter are combined, you can chill them in the refrigerator for a while, this is suppossed to make the finished pancakes crisper, but I have yet to find a good chilling time.)
-pre heat a 8 or 10 inch pan and coat the inside with pam or olive oil before pouring the batter in.
--As far as size goes, you can experiment, small ones until you are more confident and can make bigger ones.
--cooking time is about 2 to 3 minutes on each side or until golden brown.
Sauce for dipping is Soy Sauce and either distilled white vinegar or rice wine vinegar, and the ratio should be about 2:1 soy sauce to vinegar (in Tablespoons), and topped with 1/2-1 teaspoon roasted sesame seeds.
You can refrigerate any leftovers and reheat later.
Anything here can be toyed with to suit your own taste, this is the way we make them though.
Difficulty: very easy