Vegetable Pancake • * 4 cups shredded/thinly sliced vegetables (I used 2 ½ cup shredded kale, 1 cup shredded carrots, ½ cup sliced shiitake mushrooms, 1 red chili) • * ¼ teaspoon salt, to taste • * 1 teaspoon soy sauce • * Pinch of black pepper • * 1 cup Korean frying mix (140g) • * ¾ cup water (177mL) • * Neutral oil (for pan frying) Dipping Sauce • * 1 tablespoon soy sauce • * 1 tablespoon rice vinegar or apple cider vinegar or white vinegar • * 1 teaspoon gochugaru (Korean red pepper powder) • * 1 teaspoon sugar