Aromatic Enoki Mushroom Pancakes
How to Make Delicious Enoki Mushroom Pancakes – A Perfect Korean Pancake!
Enjoy these hot, freshly made enoki mushroom pancakes dipped in a savory sauce. They are best savored immediately after cooking!
Main Ingredients
- 1/4 Enoki mushroom
- 1 small piece Carrot (approx. 20g)
- 1 Green chili pepper
- 3 Tbsp All-purpose flour
- 3 Tbsp Korean pancake mix (buchim garu)
- 1/4 tsp Curry powder
- 1/2 tsp Red chili powder (gochugaru)
- 2 Eggs
Dipping Sauce Ingredients
- 1 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sesame oil
- A pinch of Toasted sesame seeds
- 1 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1 Tbsp Vinegar
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sesame oil
- A pinch of Toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the enoki mushrooms by trimming the root end and rinsing them thoroughly. Cut them into bite-sized pieces, about 2-3 cm long. Thinly julienne the carrot and the green chili pepper. Having your ingredients prepped makes the cooking process much smoother!
Step 2
Now, let’s make the batter that will bring these pancakes to life. In a mixing bowl, combine 3 tablespoons of all-purpose flour and 3 tablespoons of Korean pancake mix. Add 1/4 teaspoon of curry powder for a lovely aroma and 1/2 teaspoon of red chili powder for a hint of spice. Whisk these dry ingredients together until well combined. The curry and chili powder will enhance the natural flavor of the enoki mushrooms beautifully.
Step 3
Crack 2 fresh eggs into the bowl with the dry ingredients and whisk them gently. Gradually add 100ml of cold water while stirring to achieve a smooth batter. The consistency should be neither too thick nor too thin; aim for a pourable but not watery texture. Finally, stir in 1/2 tablespoon of toasted sesame seeds for an extra nutty flavor and mix everything together to complete the batter.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the pan is hot, scoop portions of the batter onto the pan. Use a fork to spread the enoki mushrooms and vegetables within the batter, shaping them into round pancakes. Let them cook until the bottom side is golden brown and crispy. Then, carefully flip them over and cook the other side. Gently press down with a spatula to ensure even cooking and a satisfying crispness.
Step 5
These enoki mushroom pancakes are truly at their best when served fresh off the pan! While they’re hot, prepare the dipping sauce by mixing 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, 1/2 tablespoon of minced garlic, 1/2 tablespoon of sesame oil, and a pinch of toasted sesame seeds. Dip the pancakes into this delightful sauce for a perfect combination of savory, sweet, and tangy flavors that perfectly complements the mushrooms. Enjoy!
