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!
