Korean Enoki Mushroom Pancakes
User Reviews
4.9
Korean Enoki Mushroom Pancakes
Description
This recipe uses enoki mushrooms separated and coated evenly in a mixture of all-purpose flour and sesame oil before being soaked in a beaten egg mixture blended with finely diced carrot, onion, and garlic chives. A pinch of salt and black pepper season the batter. The coated mushrooms absorb the egg and vegetable flavors, resulting in pancakes with light, tender interiors and a slightly crispy outer edge once pan-fried in thin layers of oil over medium heat.
Cooking in batches with added oil between ensures each pancake crisps evenly without sticking. The sesame oil adds a subtle nuttiness to the flavor. The mushrooms provide a delicate, almost crunchy texture, complementing the soft egg and vegetables.
These pancakes make a nice appetizer, side dish, or snack. They can be served with dipping sauces like soy or vinegar-based condiments to enhance the mild mushroom flavor.
The recipe uses 1 tablespoon equals 15 ml as a measurement reference, helpful if using liquid ingredients.
Ingredients
- 1 pack enoki mushrooms (200 g / 7 ounces), woody stems removed, rinsed and pat dried with kitchen paper
- 2 Tbsp all-purpose flour or rice flour
- 1 tsp sesame oil
- 2 egg beaten, extra large
- 20 g carrot 0.7 ounces), finely diced, small
- 10 g onion (0.4 ounces), finely diced
- 5 g garlic chives (or green onions)(0.2 ounces), finely chopped
- 1/8 tsp salt or more to taste, fine sea salt
- A few sprinkles black pepper ground
- Some neutral cooking oil I used rice bran oil, generic cooking oil
Instructions
- Roughly separate the main cluster of the enoki mushrooms. Place them onto a large clean plate and sprinkle the flour and sesame oil onto the mushrooms. Then roll the mushrooms around using chopsticks to coat the flour and sesame oil on its surface thoroughly.
- Combine the beaten eggs, chopped vegetables, salt and black pepper in a mixing bowl then mix them well. Add the flour coated enoki mushrooms into the bowl and soak up the seasoned egg and vegetable mixture.
- Pre-heat a pan / skillet over medium heat. Once heated, add the cooking oil and spread it thinly.
- Scoop out spoonfuls of the enoki mushrooms mixture using chopsticks or spoon, whichever is easier for you. (Make sure to mix the egg and vegetables mixture onto the mushrooms often to evenly use it up.) Cook the mushrooms until they turn brown then turn them over. When both sides are cooked, remove from the heat.
- Repeat the step 4 with the remaining ingredients. (Make sure you add some cooking oil between the batches to avoid burn). It should result in about 20 small sized pancakes.
- Serve the enoki mushroom pancakes with Korean pancake dipping sauce. (Pancakes can be served hot or cold but we prefer serving them hot.)
Notes
- Use 1 tablespoon = 15 ml for measuring liquid ingredients accurately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Calories | 58kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 107mg | 4% |
| Potassium | 46mg | 1% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
