Savory Korean Pancakes With Peppers And Mushrooms - cooking recipe

Ingredients

3/4 cup unbleached all-purpose flour
3/4 cup rice flour
1 pinch salt
1 egg, beaten
1 tablespoon oriental sesame oil
6 tablespoons canola oil
4 -5 fresh shiitake mushrooms, stemmed and caps finely sliced
1/3 large red pepper, cut julienne
1/3 green pepper, cut julienne
1 fresh hot green chili pepper, cut julienne
2 scallions, quartered lengthwise and then cut into 2 inch segments
1 1/2 teaspoons sesame seeds
6 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon sesame seed oil

Preparation

Put the two flours in a bowl.
Slowly add up to 1 1/2 cups water to make batter like a flowing cream.
To make pancakes, put 3 tablespoons of the canola oil in a large non stick frying pan and set over medium heat.
When hot, put in sliced mushrooms,red and green peppers, chili, and scallions.
stir and fry for 1 minute.
Sprinkle very lightly with salt and mix quickly.
Now remove the vegetable mixture and turn the heat to medium low.
Put in another tablespoon of oil and spread 1/2 teaspoon sesame seeds in center of the pan in an 8 inch circle.
Arrange 1/3 of the vegetable mixture over the sesame seeds.
Stir the batter and and pour 1/3 of it over the vegetable mixture to form an 8 inch pancake.
Cover and cook on medium low heat for 5 to 6 minutes or until bottom is somewhat golden.
Using a big spatula, turn the pancake over and cook the second side, covered for another 4 minutes.
Uncover, turn the pancake over and cook for 2 minutes.
Turn again and cook, uncovered, another minute or so.
Remove the pancake.
Cut it into wedges.
DIPPING SAUCE:
Combine the soy sauce, red wine vinegar and sesame oil in small bowl for dipping.