Chewy Enoki Mushroom and Bell Pepper Pancakes
Chewy Enoki Mushroom and Bell Pepper Pancakes
Easy and Delicious Enoki Mushroom Pancakes: A Special Recipe with Chewy Texture and Refreshing Flavor
Whip up a quick and tasty dish using vegetables from your fridge! Introducing Enoki Mushroom and Bell Pepper Pancakes, made even more delicious with the chewy enoki mushrooms and crisp bell peppers. Try this simple and delightful pancake recipe that both kids and adults will love! ^^
Main Ingredients- 1 packet Enoki Mushrooms (approx. 150g)
- 1/4 Red Bell Pepper (approx. 30g)
- 1/4 Yellow Bell Pepper (approx. 30g)
- 1/2 stalk Green Onion (approx. 50g)
- 2 Korean Chili Peppers (adjust to your spice preference)
Cooking Instructions
Step 1
First, rinse the enoki mushrooms under running water and drain them well. Trim off about 1cm from the base. This helps the mushrooms separate easily, making them simpler to handle.
Step 2
Cut the prepared enoki mushrooms into 2-3 bite-sized pieces. Avoid cutting them too small, as this can reduce the chewy texture. Place the cut mushrooms into a large bowl.
Step 3
Finely mince the red bell pepper after removing the seeds. The bell pepper’s color and crispness will significantly enhance the flavor of the pancakes.
Step 4
Similarly, remove the seeds from the yellow bell pepper and mince it finely. The vibrant colors of the bell peppers will make the pancakes look even more appetizing.
Step 5
Chop the green onion finely, including both the white and green parts. The aromatic flavor of the green onion helps to cut through any richness in the pancake.
Step 6
Mince the Korean chili peppers finely after removing the seeds. If you enjoy spicy food, you can increase the amount, or omit them if you prefer less heat. The subtle spiciness adds a nice balance and makes the pancakes more delicious.
Step 7
Add the enoki mushrooms, minced red bell pepper, minced yellow bell pepper, chopped green onion, and minced Korean chili peppers to the large bowl. Crack in the 2 room-temperature eggs and add 1 tablespoon of mirin to help eliminate any eggy smell.
Step 8
I have not seasoned the batter separately. Since the pancakes will be dipped in soy sauce later, it’s best not to add salt directly to the batter. If you do wish to season the pancakes themselves, add just a tiny pinch of salt (about 1/4 teaspoon) and mix well. Gently combine all the ingredients until evenly distributed.
Step 9
Heat a pan over medium-low heat and add a generous amount of vegetable oil. Drop spoonfuls of the batter onto the hot pan, forming round shapes. You can also make them larger, like Korean ‘donggeurang ttaeng’. Cook until golden brown on one side, then flip and cook the other side until equally golden and cooked through. Be mindful of the heat to prevent burning, and flip them as needed to ensure even cooking.
Step 10
Once both sides are nicely golden brown, transfer the cooked enoki mushroom and bell pepper pancakes to a plate lined with paper towels to absorb any excess oil. Serve with a dipping sauce made from soy sauce (2 Tbsp), vinegar (1 Tbsp), sugar (1/2 Tbsp), water (1 Tbsp), and a pinch of toasted sesame seeds. Enjoy these delicious pancakes with their wonderful chewy enoki mushroom and crisp bell pepper texture, reminiscent of a larger ‘donggeurang ttaeng’! ^^
