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Trim off the root ends of the enoki and rinse them thoroughly
In a bowl, pat dry tofu and mash it
Add chopped kimchi, chopped rice cakes, vegan oyster sauce, mushroom seasoning, and enoki (cut in half or smaller) to the tofu
Mix well
Wet 2 rice papers, place approximately 2 tbsp of mixture on top, and layer with 2 more wet rice papers
Seal the pancake well
Heat 2-3 tbsp of oil in a pan on medium-low heat
Place the pancake in the pan and sprinkle sesame seeds on top
Flip when golden and cook until both sides are crispy
Top with seaweed flakes and more sesame seeds
Serve and enjoy