Chewy and Delicious Enoki Mushroom Pancakes (Baengibeoseotjeon) – Super Easy Side Dish
Super Simple Enoki Mushroom Pancakes: The Ultimate Side Dish Recipe with a Chewy Texture and Great Taste
Enoki mushrooms are a must-have whenever I visit the supermarket! They’re so versatile for various dishes. Today, let’s make a super simple yet incredibly tasty side dish: Enoki Mushroom Pancakes. I’m excited to share this recipe featuring the wonderfully chewy texture of enoki mushrooms.
Main Ingredients- 1 package Enoki mushrooms
- 1 Korean cucumber (oigochu)
- A little bit of carrot
- 2 eggs
Seasoning- 2 tsp soup soy sauce (guk-ganjang)
- 2 tsp soup soy sauce (guk-ganjang)
Cooking Instructions
Step 1
First, trim the tough base of the enoki mushrooms. Then, cut them into roughly 1cm (about 0.4 inch) lengths. This size is perfect for making pancakes.
Step 2
Remove the stem and seeds from the Korean cucumber, then julienne it into 4-5cm (about 1.5-2 inches) long strips. Julienne the carrot to a similar length. Combine the julienned cucumber and carrot with the prepared enoki mushrooms in a bowl.
Step 3
Crack 2 eggs into the bowl with the mixed vegetables and enoki mushrooms. Add 2 teaspoons of soup soy sauce. Whisk everything together gently with chopsticks or a whisk until just combined. Be careful not to overmix.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Spoon dollops of the enoki mushroom mixture onto the hot pan. Cook until golden brown and slightly crispy on both sides. Gently flip the pancakes to ensure even cooking. Using one package of enoki mushrooms yielded about 9 delicious pancakes.
Step 5
Your Enoki Mushroom Pancakes are now complete! They are perfectly golden brown and ready to be enjoyed. Serve them warm to best appreciate their chewy texture and savory flavor.
