Black Bean and Mushroom Korean Pancakes (Buchimgae)

Instructions

1. 1In a large bowl, whisk together the 1 cup All-Purpose Flour and the 1/4 cup Cornstarch until well combined.
2. 2Add the 1 cup Black Beans (cooked and mashed), the 1 cup Shiitake Mushrooms (sliced), and the 1/2 cup Green Onions (chopped) to the bowl with the flour mixture.
3. 3Gradually add the 1 cup Water to the bowl, mixing continuously until you have a smooth batter with no lumps. Stir in the 2 tablespoons Soy Sauce, the 2 tablespoons Sesame Oil, and the 1 teaspoon Gochugaru (Korean Chili Flakes) until fully incorporated.
4. 4Heat the 3 tablespoons Vegetable Oil in a large 30.48 cm non-stick skillet over medium heat, which is about 175°C.
5. 5Once the oil is shimmering and hot, pour approximately 1/2 cup of the batter into the skillet for each pancake. You may need to cook the pancakes in batches, so do not overcrowd the skillet.
6. 6Cook each pancake for 3-4 minutes on the first side, until the edges look set and the bottom is golden brown and crispy. Carefully flip the pancakes and cook for another 3-4 minutes on the second side, until it is also golden brown and crispy.
7. 7Remove the cooked pancakes from the skillet and place them on a plate. Repeat with the remaining batter until all pancakes are cooked.
8. 8Serve the Black Bean and Mushroom Korean Pancakes hot, with extra soy sauce for dipping if desired.

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