Spicy Autumn Mushroom Pajeon with Gochugaru Dip

Crispy Korean pancakes with autumn brown mushrooms, spring onions and carrot, crisp on the outside and soft on the inside. Served with a spicy dip made from soy sauce, rice vinegar and gochugaru that really brings out the mushrooms.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 120 g All-purpose flour
• 150 ml Water
• 1 pc Egg
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Gochugaru (Korean chili flakes)
• 1 pinch Salt
• 3 pc Spring onions
• 150 g Brown mushrooms
• 1 pc Carrot
• 2 tbsp Cooking oil for frying
• 2 tbsp Soy sauce for the dip
• 1 tbsp Rice vinegar
• 1 tsp Sugar
• 1 pc Garlic clove
• 1 tsp Sesame seeds

Method

1. Stir the flour, water, egg, soy sauce, sesame oil, gochugaru and salt together in a bowl to make a smooth, thin batter, and let it rest for 10 minutes.
2. Cut the spring onions into 6 cm long pieces, slice the mushrooms thinly and shred the carrot into fine strips.
3. Stir the vegetable strips and mushrooms into the batter until everything is evenly distributed.
4. Heat a non-stick pan over medium heat with one tablespoon of cooking oil and pour in half of the batter, so that it forms a pancake about 1 cm thick.
5. Cook the pancake for 3 to 4 minutes until the underside is golden brown and firm, then flip it and cook for another 3 to 4 minutes until done.
6. Keep the first pancake warm and prepare the second pancake in the same way with the remaining oil and batter.
7. For the dip, stir together soy sauce, rice vinegar, sugar, the finely chopped garlic clove and the gochugaru, and sprinkle with the sesame seeds.
8. Cut the pancakes into pieces and serve with the dip.