Korean Pyogo Pajeon (Scallion & Mushroom Pancake)

• 2 cups all-purpose flour
• 2 cups ice-cold water
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1 bunch of scallions, cut into strips
• 4, 5 pyogo beosut (shiitake mushrooms)
• 1 cup rice flour or cornstarch (substitute for 1 cup of flour for extra crispiness)
• 2, 3 tbsp vegetable oil, for frying
• For the dipping sauce:
• 2 tbsp of soy sauce
• 1 tsp brown sugar
• 1 tsp rice vinegar or cider vinegar
• sprinkle of sesame seeds
• sprinkle of red chili pepper flakes (optional)

1. Mix dry ingredients (minus the dipping sauce) together in a mixing bowl until a thick batter is created. It should be similar thickness as regular pancake batter.
2. Heat a non-stick frying pan over medium-high heat and add a generous amount of olive oil. When hot, pour half of the batter evenly over the pan. Add the scallion and mushroom strips by slightly pressing them into the batter. Cook for about 7, 8 minutes or until the bottom and its edges are browned. Carefully flip over and cook for about 5 more minutes or until browned.
3. Meanwhile, mix the ingredients for the dipping sauce and set aside.
4. Transfer to a serving plate whole or cut pancakes into desired pieces with the dipping sauce.

flour, water, salt, egg, scallions, shiitake mushrooms, rice flour, vegetable oil, dipping sauce, soy sauce, brown sugar, rice vinegar, sesame seeds, red chili pepper

Taken from www.epicurious.com/recipes/member/views/korean-pyogo-pajeon-scallion-mushroom-pancake-50188692 (may not work)