For the pancakes: Combine the all-purpose flour, rice flour, cornstarch, salt and sesame oil in a large bowl. Add 1 ½ cups water and whisk until the batter is loose but thick enough. It should coat and run off your finger. Adjust with more water if needed.

Add the ground pork and whisk until completely incorporated into the batter; it should seem to “melt” into it. Next, add the shiitakes, zucchini, garlic chives, carrot, chile pepper, shallot and kimchi. Mix well until everything is lightly coated by the batter.

Heat about ½ cup of oil in a 10-inch nonstick skillet over medium heat. Add about 1 cup of the batter and spread it into a ⅓-inch-thick pancake. Let it cook on medium heat for 4 to 5 minutes before flipping. Don’t be tempted to flip it too early or the pancake won’t have a chance to set and could fall apart. If you turn your heat up too high, the edges will burn and the pancake won’t develop a uniformly crisp exterior. Heat control and patience are key to achieving the perfect pajeon! When the pancake feels sturdy and is evenly browned underneath, flip and let it cook on the other side, another 3 to 4 minutes. Remove to a paper-towel lined plate. Repeat with the rest of the batter, adding more oil as needed.

For the dipping sauce: Mix together the soy sauce, gochugaru, vinegar, sesame seeds, scallions and garlic in a small bowl and serve on the side. Enjoy!