Haemul Pajeon (Seafood Pancake) - SHELLFISH-FREE

Ingredients

• 1 cup All-purpose flour
• 1/4 cup Cornstarch
• 1 cup Cold water
• 1 large Egg
• 1/2 teaspoon Salt
• 2 cups Green onions, sliced
• 1/2 cup Shiitake mushrooms, sliced
• 1/2 cup Zucchini, julienned
• 1/4 cup Vegetable oil, for frying
• 2 tablespoons Soy sauce (tamari for gluten-free), for dipping
• 1 tablespoon Rice vinegar, for dipping

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, whisk together flour, cornstarch, water, egg, and salt until smooth.
2. 2Add green onions, mushrooms, and zucchini to the batter and mix well.
3. 3Heat vegetable oil in a large skillet over medium heat.
4. 4Pour half of the batter into the skillet and spread evenly. Cook for 5-7 minutes per side, or until golden brown and crispy.
5. 5Repeat with the remaining batter.
6. 6Mix soy sauce and rice vinegar in a small bowl for dipping sauce.
7. 7Cut the pancake into wedges and serve hot with dipping sauce.

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