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Mix soy sauce, vinegar, gochugaru (if using), and sesame seeds.
Set aside.
Combine all vegetables in a bowl.
Add flour, salt, and water to the vegetables.
Mix until the vegetables are evenly coated.
Heat a large nonstick skillet over medium-high heat.
Add about 2 tbsp oil and swirl to coat the skillet.
Spread the batter evenly into a thin pancake.
Reduce heat to medium. Place mushrooms on top and press gently.
Cook for 4–5 minutes until the bottom is golden and crispy.
Flip the pancake carefully.
Add 1–2 tbsp oil around the edges and let it flow underneath the pancake.
Cook for another 3–4 minutes until golden.
Flip once more and cook for about 2 minutes.
Transfer the pancake to a plate.
Serve immediately with the dipping sauce.
