Chewy Oyster Mushroom and Vegetable Pancakes: Perfect for ‘Fridge Clearing’!
Chewy Oyster Mushroom and Vegetable Pancakes: Perfect for ‘Fridge Clearing’!
Easy and Delicious Oyster Mushroom and Vegetable Pancake Recipe, Ideal for Fridge Clearing!
Create a wonderful pancake using the delightfully chewy oyster mushrooms and any leftover vegetables you have in your fridge. It’s easy for anyone to make with simple ingredients, and the result is wonderfully crispy and savory. These make a fantastic side dish, or pair perfectly with makgeolli (Korean rice wine) or beer. Highly recommended as a ‘fridge clearing’ meal to make the most of your ingredients!
Main Ingredients- 1 pack Oyster mushrooms (trimmed at the base and washed)
- 1/4 Onion
- 1/8 Carrot
- 1/6 Zucchini
- 1/2 Green onion
- 1 Chili pepper (optional, for a hint of spice)
- 1 Crab stick (or imitation crab meat, can substitute)
Batter Ingredients- 2 Eggs
- 3 Tbsp Tempura flour (for extra crispiness)
- 2-3 pinches Salt (adjust to taste)
- Pinch of Black pepper (for flavor)
- 2 Eggs
- 3 Tbsp Tempura flour (for extra crispiness)
- 2-3 pinches Salt (adjust to taste)
- Pinch of Black pepper (for flavor)
Cooking Instructions
Step 1
First, lightly rinse the oyster mushrooms under running water. Trim off the tough base and then tear them into thin, bite-sized pieces by hand. Tearing them this way helps them absorb seasoning better and results in a more tender texture.
Step 2
Bring a pot of water to a boil. Once boiling, add a pinch of salt and the torn oyster mushrooms. Blanch them for about 30 seconds – be careful not to overcook, as they can become mushy. Immediately rinse the blanched mushrooms under cold water to stop the cooking process. Then, firmly squeeze out as much water as possible using your hands. Properly draining the mushrooms is key to preventing soggy pancakes.
Step 3
Wash and peel the onion, carrot, and zucchini. Julienne them into thin strips. Try to cut them to a consistent thickness so they cook evenly.
Step 4
Remove the stem and seeds from the chili pepper, then mince it finely. If you enjoy a bit of heat, you can use a Korean green chili pepper (cheongyang). Finely chop the green onion, including the white and green parts.
Step 5
Cut the crab stick into four pieces and then tear them into thin strips. This helps them integrate well with the other vegetables.
Step 6
In a large bowl, combine the drained oyster mushrooms, julienned onion, carrot, zucchini, minced chili pepper, chopped green onion, and torn crab stick. Add the 2 eggs, 3 tablespoons of tempura flour, 2-3 pinches of salt, and a pinch of black pepper. Mix everything together with chopsticks or a spatula until a cohesive batter forms. The batter shouldn’t be too runny; it should hold its shape when scooped.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Scoop the batter with a spoon and drop portions onto the hot pan, forming bite-sized pancakes. Avoid using high heat, as this can burn the outside before the inside is cooked.
Step 8
Cook until golden brown and crispy on both sides, flipping as needed. And there you have it – delicious oyster mushroom and vegetable pancakes! They are best enjoyed fresh and warm.
