Crispy Vegan Kimchi Pancake with Tamari Mushrooms

Ingredients

• 1 cup vegan kimchi, drained and roughly chopped
• 4 scallions, thinly sliced, plus extra for garnish
• 1 cup cremini or shiitake mushrooms, thinly sliced
• 1 cup all-purpose flour (or gluten-free blend)
• 2 tablespoons chickpea flour (or cornstarch)
• 1 tablespoon ground flaxseed
• 2/3 cup cold water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons sesame oil
• 2 tablespoons tamari (or soy sauce if not gluten-free)
• 1 teaspoon maple syrup
• 1/2 teaspoon rice vinegar
• 2-3 tablespoons vegetable oil
• 2 tablespoons tamari
• 1 tablespoon rice vinegar
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon gochugaru (Korean chili flakes), optional
• 1 teaspoon toasted sesame seeds