Vegan Haemul Pa Jeon

Delicious and full of mushrooms. This would be a bit healthier too, if it weren't (pan) fried. But then it wouldn't be the delicious sea-food pancake would it? Besides - would it be that wonderful crispiness? Probably, but I felt like doing it slightly more traditionally.

(Vegan Haemul Pa Jeon Ingredients)

• 2 Large Portabella Mushrooms (cleaned and cut into 1/2" chunks)
• 5 Large Reconstituted (Dry) Shiitake Mushrooms
• 2 Minced Green Onions
• Reconstituted Chinese Seaweed
• 1 Cup of All-Purpose Flour
• 1/2 Cup of Whole Wheat Flour
• 1 tsp Iodized Salt (+ more for Sprinkling)
• A dash of Paprika
• Neutral-Flavored Oil (a few tablespoons per pancake)
• Cold Water (enough for a thin pancake batter)

(Directions)

• Mix the flour, paprika,teaspoon of salt and water together to make a thin pancake batter and set it aside in a cool place.
• Meanwhile, chop your vegetables and place your mushrooms into a small pan with some neutral-flavored oil.
• Saute. Sprinkle them with a bit of salt and let the water come out of them. Once they have decreased in size and look cooked, add them to a small bowl with the green onions.
• Mix the mushrooms and green onions together and heat up your pan once more.
• Once the pan is hot, put some more oil in and drip some of the batter in.
• Place some of the mushrooms, onions, and seaweed on top of the batter.
• Flip when you can slide the spatula underneath and it looks golden brown.
• Once the pancake is crispy, place it onto a paper towel to soak in some of the oil.
• Serve warm and feel free to make a sauce of gochujang, sesame seeds and soy sauce.
• Enjoy!