Chewy and Delicious King Oyster Mushroom Pancakes Recipe
King Oyster Mushroom Pancakes: The Perfect Way to Make Chewy and Flavorful Mushroom Pancakes
I’ll show you how to make king oyster mushroom pancakes with a wonderfully chewy texture and rich mushroom flavor. They’re simple to make at home and make a delicious side dish or snack. This recipe is perfect for any occasion, whether it’s a special day or just a regular meal!
Main Ingredients
- 5 King Oyster Mushrooms
- 3 Tbsp Pancake Mix (Buchim Garu)
- 3 Eggs
- 4 Pinches of Salt
- Plenty of Cooking Oil
Cooking Instructions
Step 1
First, prepare the king oyster mushrooms. Gently wipe any dirt or debris off the surface of the mushrooms with a damp paper towel. Avoid washing them with water, as excess moisture can make the pancakes soggy. Once wiped clean, slice each mushroom into 5 equal pieces. Slice them to a medium thickness so they retain a satisfying chewiness.
Step 2
For the garnish, thinly slice the red bell pepper diagonally. For the Korean green chili pepper, cut it in half, remove the seeds, and then thinly julienne it. If you like it spicy, you can leave the seeds in or adjust the amount of chili pepper. These garnishes add a beautiful color and extra flavor, but the pancakes will still be delicious without them, so feel free to omit them based on your preference.
Step 3
Evenly coat the sliced king oyster mushrooms with pancake mix on both sides. A light dusting of flour will help the egg batter adhere better and contribute to a crispier pancake later.
Step 4
Crack the 3 eggs into a bowl and add the 4 pinches of salt. Salt helps to eliminate any eggy smell and seasons the batter. Whisk the eggs gently until smooth. Then, dip the flour-coated mushroom slices into the beaten egg, ensuring they are evenly coated.
Step 5
Now it’s time to cook the pancakes. Generously pour cooking oil into a frying pan. Once the pan is sufficiently heated, reduce the heat to medium-low. Cooking on high heat can burn the outside while leaving the inside uncooked, so slow cooking over medium-low heat is key.
Step 6
Place the egg-coated mushroom slices into the heated pan. Arrange the prepared red bell pepper and green chili pepper slices on top of each mushroom, creating a decorative flower-like pattern. Placing the garnishes while the egg batter is still wet will help them stick securely.
Step 7
After placing the garnishes, gently press down on the mushrooms and garnishes with your spatula. This helps the toppings adhere firmly to the pancake, preventing them from falling off during cooking and maintaining their pretty appearance.
Step 8
Once the underside is golden brown and cooked, carefully flip the pancakes. Gently press down again with the spatula. To prevent the garnishes from burning, reduce the heat to low and cook for just about 5 seconds more. Check the edges of the pancake to ensure they are crispy before flipping.
Step 9
Cook the other side until it’s also golden brown and crispy, just like the first side. Once both sides are beautifully golden brown, your king oyster mushroom pancakes are ready.
Step 10
Place the finished pancakes on paper towels to drain any excess oil. This step helps to reduce greasiness and makes the pancakes even crispier. Enjoy them immediately while they are warm to savor their chewy texture and savory flavor.
