Shiitake Mushroom and Vegetable Pancakes: A Flavorful, Eco-Friendly Shiitake Recipe That Kids Love
Shiitake Mushroom and Vegetable Pancakes: A Flavorful, Eco-Friendly Shiitake Recipe That Kids Love
Finely Chopped Eco-Friendly Shiitake Mushrooms Retain Their Delicious Taste and Aroma. Shiitake Mushroom and Vegetable Pancakes: A Healthy Delicacy for Children.
Want your children to eat more mushrooms? Try making delicious pancakes with finely chopped eco-friendly shiitake mushrooms, carefully grown by a Geoje farmer, and fresh vegetables. Thanks to the colorful appearance and finely minced ingredients, even children who dislike mushrooms can enjoy them without hesitation. Although it takes a little effort to chop everything, these shiitake mushroom and vegetable pancakes are a wonderful dish that looks beautiful, tastes great, and is packed with health benefits, allowing you to eat plenty of nutritious shiitake mushrooms.
Ingredients- 3 eco-friendly shiitake mushrooms
- 1/2 onion
- A little yellow bell pepper
- A little red bell pepper
- 1 green onion (scallion)
- 1 Korean green chili pepper (for adults)
- 2 eggs
- 5 tablespoons rice flour
- Salt to taste
- Cooking oil as needed
Cooking Instructions
Step 1
The shiitake mushrooms used in this recipe are precious mushrooms carefully cultivated using natural farming methods on outdoor oak trees by a farmer from Geoje. While their sizes may vary, their taste is absolutely top-notch, imbued with the essence of nature.
Step 2
Prepare the fresh shiitake mushrooms by cleaning them, then finely chop them to retain a pleasant texture. Avoid chopping them too finely, as this can reduce the satisfying chewiness.
Step 3
Finely dice the yellow and red bell peppers, after removing the seeds, to add beautiful color. Chop them to a similar size as the shiitake mushrooms. If serving to young children, chopping them even finer is recommended.
Step 4
Peel and finely chop the onion to add a touch of sweetness. Diced onion enhances the overall depth of flavor in the pancakes.
Step 5
Finely chop the green onion for its fresh aroma and the Korean green chili pepper for a spicy kick (for adult portions). If you want children to eat more green onions without noticing, add them generously and mince them finely. For baby food, omit the chili pepper or use only a tiny amount, and mince all ingredients very finely.
Step 6
Combine all the finely chopped shiitake mushrooms, onion, bell peppers, green onion, and Korean green chili pepper (if using for adults) in a bowl.
Step 7
Crack the 2 eggs into the bowl with the chopped ingredients. Add 5 tablespoons of rice flour and a pinch of salt. Using rice flour instead of pancake mix allows the natural flavors of the ingredients to shine through. Start with a small amount of salt, as you can always add more later after tasting.
Step 8
Mix all the ingredients thoroughly using chopsticks or a spatula. If you’ve used a minimal amount of rice flour so the ingredients are still visible, the eggs will act as a binder. The rice flour is just enough to help everything hold together.
Step 9
Heat a generous amount of cooking oil in a pan over medium-low heat. Scoop about a tablespoon of the mixture at a time and place it in the pan, flattening it gently into small pancake shapes. Maintaining medium-low heat is crucial to prevent the egg from burning and to ensure the inside cooks thoroughly. The vibrant colors will make these pancakes visually appealing and appetizing!
Step 10
Cook the pancakes until both sides are golden brown and lightly crisp. Since the shiitake mushrooms and vegetables are already tender, cooking them just until the egg is set will leave a pleasant, slightly firm texture. However, for very young children, ensure all ingredients are cooked through completely for safety.
Step 11
This version includes finely chopped Korean green chili peppers for a spicy kick, perfect for adult palates. Since the ingredients aren’t minced too finely, there’s a delightful chewiness to each bite. Using rice flour instead of seasoned pancake mix allows the natural flavors and aromas of the vegetables to be the star, offering a truly aromatic eating experience.
Step 12
With salt added directly to the mixture, there’s no need for a separate dipping sauce. The flavor is fragrant, nutty, and subtly sweet, especially from the bell peppers which release their sweetness as you chew. These pancakes are excellent as a side dish for rice or as a simple, satisfying snack. The version with Korean green chilies makes a fantastic accompaniment to a cold glass of makgeolli (Korean rice wine).
