Chewy Enoki Mushroom and Vegetable Pancake
Chewy Enoki Mushroom and Vegetable Pancake
Chewy and Delicious Enoki Mushroom and Vegetable Pancake – Perfect for Holiday Feasts!
A must-have dish for holiday gatherings! This Enoki Mushroom and Vegetable Pancake boasts a delightful chewy texture from the mushrooms and a wonderful mix of vegetables, making it incredibly flavorful and satisfying. It’s easy to make and perfect for impressing your family with a gourmet-style pancake.
Essential Ingredients- 1 pack Enoki mushrooms (trim the base and separate into strands)
- A small amount of carrot (finely minced)
- 1/3 onion (finely minced)
- 1 chili pepper (seeds removed, finely minced; adjust to your spice preference)
- 1 egg
- 2 Tbsp pancake mix (buchim garu)
- A pinch of salt
- A pinch of black pepper
- Cooking oil (generous amount for frying)
Cooking Instructions
Step 1
First, prepare all the ingredients needed to make the Enoki Mushroom and Vegetable Pancake. Rinse the enoki mushrooms thoroughly and pat them dry. Wash all vegetables clean.
Step 2
Trim the base of the enoki mushrooms and gently separate them into strands. Cut them into manageable pieces, about 2-3 cm long. Finely mince the carrot, onion, and chili pepper. If you prefer less heat, remove the seeds from the chili pepper or use less. Mincing the vegetables finely will result in a softer and more delicious pancake.
Step 3
In a large bowl, combine the separated enoki mushrooms, minced carrot, onion, and chili pepper. Crack in 1 egg, add 2 tablespoons of pancake mix, a pinch of salt, and a pinch of black pepper. Mix everything well until all ingredients are evenly combined. If the batter seems too thin, add a little more pancake mix. If it’s too thick, add a bit more beaten egg until you reach a good consistency.
Step 4
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Ladle portions of the batter into the pan, forming round pancakes. Cook until one side is golden brown and crispy, then carefully flip and cook the other side until it’s also golden. Avoid overcooking to preserve the chewy texture of the enoki mushrooms and the slight crunch of the vegetables.
Step 5
Once beautifully golden brown, transfer the cooked Enoki Mushroom and Vegetable Pancakes to a plate lined with paper towels. This step helps to absorb any excess oil, making the pancakes lighter.
Step 6
Your delicious, golden-brown Enoki Mushroom and Vegetable Pancakes are now ready! The chewy mushrooms and crisp vegetables make for an incredibly satisfying bite.
Step 7
Tip: For an elegant presentation, serve the Enoki Mushroom and Vegetable Pancakes beautifully arranged on a plate alongside sweet and tangy pickled radish (naengmyeon mu). Alternatively, a savory soy dipping sauce makes a wonderful accompaniment. Enjoy!
