Aromatic Shiitake Mushroom Pancakes with Curry
Incredibly Delicious and Easy Shiitake Mushroom Pancakes: The Golden Recipe (Perfect for Holiday Feasts & Makgeolli Pairings!)
We’ve made these fresh shiitake mushroom pancakes even more flavorful by adding curry powder! They’re absolutely fantastic for holiday spreads or as a delightful snack with makgeolli (Korean rice wine). Enjoy the wonderful aroma and taste!
Main Ingredients- 200g fresh shiitake mushrooms
- 3 eggs
- Vegetable oil (for frying or pan-frying), as needed
Seasoning for Batter- 2 Tbsp pancake mix (buchim garu)
- 0.5 Tbsp curry powder (can be adjusted to taste)
- Salt, to taste (approx. 2 pinches)
- 2 Tbsp pancake mix (buchim garu)
- 0.5 Tbsp curry powder (can be adjusted to taste)
- Salt, to taste (approx. 2 pinches)
Cooking Instructions
Step 1
Carefully remove the tough stems from the fresh shiitake mushrooms. You can gently twist them off with a knife for a clean separation.
Step 2
Don’t discard the mushroom stems! Store them in an airtight container in the freezer. They’re excellent for adding a deep umami flavor when making broths or stocks later.
Step 3
Slice the shiitake mushrooms into approximately 0.5cm thick pieces. Slicing them too thin can reduce the texture, while slices that are too thick may take longer to cook.
Step 4
In a large bowl, combine the sliced shiitake mushrooms, 3 eggs, 2 tablespoons of pancake mix, and 0.5 tablespoon of curry powder for added flavor.
Step 5
Using a spatula or spoon, mix all the ingredients thoroughly until well combined. Taste the batter and, if needed, add about 2 pinches of salt to adjust the overall seasoning. (The amount of salt can be adjusted based on the saltiness of the pancake mix or the mushrooms themselves.)
Step 6
Heat about 2 tablespoons of vegetable oil in a non-stick frying pan over medium-low heat. Spoon the batter onto the pan, about one spoonful per pancake. Try to leave some space between them so they don’t overlap too much.
Step 7
Cook for about 2-3 minutes per side, until each side is golden brown and looks nicely crisp. Cooking over low heat ensures they cook through evenly without burning.
Step 8
Once cooked, transfer the shiitake mushroom pancakes to a plate lined with paper towels to absorb any excess oil. Enjoy these delicious fresh shiitake mushroom pancakes, bursting with the natural aroma of shiitake and the exotic hint of curry! They pair wonderfully with makgeolli or a cold beer.
