Vegan Korean Pancakes (Pajeon)

Ingredients

• 1 cup All-Purpose Flour (or Gluten-Free Blend)
• 1/4 cup Cornstarch
• 1 cup Water
• 1/2 teaspoon Salt
• 2 cups Green Onions (sliced)
• 1/2 cup Carrots (julienned)
• 1/2 cup Shiitake Mushrooms (sliced)
• 4 tablespoons Vegetable Oil
• 2 tablespoons Soy Sauce (or Tamari)
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Gochugaru (Korean Chili Flakes)

Instructions

1. 1In a bowl, whisk together flour, cornstarch, water, and salt to form a smooth batter.
2. 2Add green onions, carrots, and shiitake mushrooms to the batter. Mix well to combine.
3. 3Heat 2 tablespoons of vegetable oil in a large skillet or griddle over medium heat.
4. 4Pour half of the batter into the skillet and spread evenly. Cook for about 5-7 minutes per side, or until golden brown and crispy.
5. 5Repeat with the remaining batter.
6. 6In a small bowl, whisk together soy sauce (or tamari), rice vinegar, sesame oil, and gochugaru to create the dipping sauce.
7. 7Slice the pancakes into wedges and serve warm with the dipping sauce.

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