Ingredients

Serves: 4
Time: 25 minutes

• 4 spring onions
• 1 onion
• 1 small sweet potato
• 1 portobello mushroom
• Small bunch fresh coriander
• 100g plain flour
• 1 egg
• ½ tsp salt
• 170ml water
• 1 tbsp gochujang
• vegetable oil, for frying
• For the dipping sauce
• 6 tbsps light soy sauce
• 3 tbsps rice wine vinegar
• 1 tsp toasted sesame seeds
• Pinch chilli flakes

Method

1. Thinly slice all the vegetables - using a julienne peeler here will really speed things up and place everything but the mushrooms into a large bowl - reserve a few spring onions for garnish.
2. Mix the together the plain flour, egg, salt, water and gochujang together then add in the vegetables, including fresh coriander and mix well until everything is combined.
3. Heat up a large non-stick frying pan over medium high heat.
4. Add about 2 tablespoons vegetable oil and swirl it around to coat the pan evenly. Add the batter to the pan and spread it out evenly.
5. Turn down the heat to medium and put the sliced mushroom on top, along with a few of the reserved spring onions. Gently press them in with a wooden spoon or spatula.
6. Cook for 4 to 5 minutes until the bottom turns golden brown.
7. Turn or flip over the pancake and cook for a further 3 to 4 minutes until both sides are cooked.
8. Whilst the pancakes cook, mix together the soy sauce, vinegar and sesame seeds in a bowl for make a dipping sauce
9. Serve the pancake in slices with the dipping sauce and some sliced spring onions, coriander and a drizzle of sesame oil.