Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      large         shrimp
   8      large         oysters
   5      ounces        white meat fish fillets -- (such as cod
                        -- swordfish
   6      ounces        firm tofu
   4      ounces        pumpkin
                        salt and pepper
     1/2  cup           flour -- for dusting
                        -----batter-----
   2                    eggs
   1                    egg yolk
   1      teaspoon      salt
   1      teaspoon      crushed garlic
                        msg -- (optional, of
                        -- course)
                        pepper
                        -----for frying-----
                        salad oil

Preparation:

Shell shrimp. Cut open along the back, and devein. Wash oysters in salted water and pat dry. Cut fish fillets into 1/4 inch slices. Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30 minutes. Cut into 1/2 inch thickness. Cut pumpkin into thin slices. In a bowl, mix batter ingredients. Lightly dust seafood and vegetables with flour. Shake off excess flour. Heat oil in a skillet. Dip ingredients into batter and place in skillet. Cook both sides. When cooking, press out water using fork. Arrange on serving plate and serve with vinegary soy sauce. Source: Quick and Easy Korean Cooking for Everyone by Ji Sook Choe and Yukiko Moriyama