Korean Vegetable Pancake (Yachae Hotteok)

Ingredients

• 470g all purpose flour
• 88g glutinous flour
• 5g instant yeast
• 27g sugar
• 8g salt
• 21g oil
• 300ml water
• 70g potato starch noodles
• 145g cabbage, julienned
• 145g carrot, julienned
• 115g onion, sliced thinly
• 30g chives, cut into 5cm length
• 100g shiitake mushrooms, sliced thinly
• Cooking oil
• 4g grated ginger
• 1½ tbsp minced garlic
• 3 tbsp light soy sauce
• 2 tsp sesame oil
• 2 tsp mirin
• 2 tsp sugar
• ½ tsp white pepper
• ¼ tsp salt
• ¼ tsp coriander powder
• 1/8 tsp turmeric powder