1. In a large bowl, stir together the all-purpose flour, rice flour, mushroom powder, water, kimchi brine, and egg. Mix until a lumpy pancake like batter emerges. 2. Stir in the chopped kimchi, scallion segments, shrimp, and salt and gochujang paste. Add a little more water if needed. Set batter aside. 3. In a bowl, stir together soy sauce, rice vinegar, sesame oil, honey, pepper flakes and sesame seeds. Set dipping sauce aside. 4. In a large skillet, heat about 1 tablespoon oil over medium-high heat until shimmering. Pour 1/4 cup of batter into the skillet and spread it into a 4-inch circle. Repeat until pan is full but not crowded. 5. Cook until the edges turn golden and crispy, 2 to 4 minutes. Flip pancakes, add a little more oil, if needed, and cook for about another 2 to 3 minutes until cooked through. Repeat with the remaining batter, adding oil as needed. 6. Eat fresh with dipping sauce or keep warm in an oven and serve later!
