How to make it

1. Heat 1 tablespoon of the vegetable oil in a pan over medium high heat. Add in the onions, carrot, kimchi, and shiitake mushrooms. Sauté until the vegetables are tender then remove them from the pan.
2. Add the flour, baking powder, cornstarch, salt, and turmeric powder to a bowl. Whisk until the ingredients are evenly combined. Then mix in the water and Lee Kum Kee Pure Sesame Oil until you get a batter-like consistency. Add 2-4 additional tablespoons of water if necessary.
3. Mix the sauteed vegetables and sliced green onions into the batter. Heat a large pan over medium high heat. Add in ½ tablespoon of the remaining vegetable oil. Ladle half of the batter into the pan, making sure the vegetables are evenly distributed. 
4. Cook for 4-5 minutes until the bottom is golden brown then flip the pancake onto the other side. Cook until browned then remove it from the pan. Use the remaining batter to make the second pancake. 
5. Garnish the pancakes with the additional sliced green onions and enjoy!