Mushroom & Shrimp Pancakes (Pajeon)
Whisk rice flour, self-rising flour, doenjang, pepper and salt in a large bowl. Add water and whisk until smooth. Stir in mushrooms, scallions, shrimp, garlic and red and green chiles.Advertisement
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat until shimmering but not smoking. Spoon one-fourth of the batter (about 2/3 cup) into the hot oil. Spread evenly to make a 6-inch pancake. Cook until golden brown and crispy, 1 to 3 minutes per side. Transfer to a paper-towel-lined plate. Repeat with the remaining oil and batter in three more batches.
Cut the pancakes into wedges. Serve warm with the dipping sauce (see headnote), if desired.
Tips: Gochugaru is ground dried Korean chiles.
Doenjang is a flavorful paste that, like miso, is made from fermented soybeans.
Fresh Korean chiles can be green or red. Related to Thai chiles, they are medium-spicy.
2 starch, 2 1/2 veg, 1/2 lean meat, 1 1/2 fat