Corn and Enoki Mushroom Pancake: A Super Simple Snack Recipe to Use Up Leftovers
A Quick and Easy Snack Recipe Featuring Crispy Corn and Savory Enoki Mushrooms
Enoki mushrooms are affordable and delicious, but they can sometimes end up as food waste if not used in time. This recipe creatively uses slightly aged enoki mushrooms along with common fridge staples like chili peppers and perilla leaves to create a delightful snack. Enjoy the satisfying pop of corn kernels and the chewy texture of enoki mushrooms in these ‘Corn and Enoki Mushroom Pancakes’, a perfect treat for any time of day.
Main Ingredients
- 3 ears of sweet corn
- 2 large eggs
- 1 bunch of enoki mushrooms
- 10 perilla leaves
- 3 Korean green chili peppers (Cheongyang peppers)
- 1 red chili pepper
- 1 tablespoon pancake mix (buchim garu)
Seasoning & Others
- 1 tablespoon tuna extract (chamchi aek)
- Pinch of black pepper
- Cooking oil
- 1 tablespoon tuna extract (chamchi aek)
- Pinch of black pepper
- Cooking oil
Cooking Instructions
Step 1
First, let’s prepare the sweet corn. Sweet corn is wonderfully chewy and sweet, delicious on its own. For this recipe, we’ll be using the corn kernels. To easily remove the kernels, hold the ear of corn and gently scrape downwards with a knife held at an angle, close to the cob. This method helps keep the kernels intact.
Step 2
Set the removed corn kernels aside. It was while preparing the corn that the idea to make these pancakes came to mind.
Step 3
Gently rinse the enoki mushrooms under running water, holding them by the base, to remove any dirt. Pat them dry thoroughly. Trim off the root end and then cut the mushrooms into bite-sized pieces, about 2-3 cm long. Thinly slice the perilla leaves and finely mince the Korean green chili peppers and the red chili pepper.
Step 4
In a large bowl, combine the corn kernels, chopped enoki mushrooms, sliced perilla leaves, and minced chili peppers. Crack in the 2 eggs and add 1 tablespoon of pancake mix. Mix everything together until well combined. For a boost of umami without a separate sauce, add 1 tablespoon of tuna extract. A pinch of black pepper will also enhance the flavor.
Step 5
Heat a generous amount of cooking oil in a pan over medium heat. Spoon portions of the batter onto the hot pan, shaping them into small, flat pancakes. Cook until the underside is golden brown, then carefully flip them over to cook the other side. To keep the pancakes from breaking apart, it’s best to flip them only once or twice.
Step 6
These Corn and Enoki Mushroom Pancakes are best enjoyed fresh off the pan. The delightful pop of the corn kernels, the satisfying chewiness of the enoki mushrooms, and the fragrant perilla leaves complemented by the mild heat of the chili peppers create a truly appetizing snack.
Step 7
The subtle aroma of perilla leaves mingling with the sweet corn and the slight kick from the green chilies makes these ‘Corn and Enoki Mushroom Pancakes’ a wonderfully delicious and unique dish that everyone can enjoy.
Step 8
These pancakes are perfect as a simple snack, a hearty side dish for meals, or even as a savory accompaniment to drinks. If you enjoy making potato pancakes, try adding thinly sliced potatoes to this recipe for an extra delicious twist!
Step 9
Even though it’s been a little while since I made them, the delicious taste is still vivid in my memory, as if I just ate them yesterday. The blend of soft textures with the zesty chili pepper makes them exceptionally tasty. For a milder version suitable for children, omit the Korean green chili peppers or substitute them with finely diced bell peppers.
