Halmoni's Pajeon: Grandma's Korean Pancake | James Beard Foundation

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Asian rice flour
• 1/4 cup cornstarch
• 2 tablespoons sesame oil
• 1 tablespoon Kosher salt
• 8 ounces ground pork (or any ground meat)
• 1 cup kimchi, drained and thinly sliced
• 2 cups garlic chives or scallions, cut into 2-inch pieces, more for garnish
• 1 shallot, thinly sliced
• 1 small zucchini, cut into 1/8-inch thick matchsticks
• 1 medium carrot, cut into 1/8-inch thick matchsticks
• 6 shiitake mushroom caps (about 4 ounces), thinly sliced
• 1 red finger chile pepper, thinly sliced
• Canola oil, for frying
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon gochugaru, Korean red pepper flakes
• 1 clove garlic, finely chopped
• 2 scallions, finely sliced
• 1 teaspoon sesame seeds