Chewy King Oyster Mushroom and Aromatic Seaweed Pancakes (Gamtae Saesongi Beoseot Jeon)
How to Make King Oyster Mushroom and Seaweed Pancakes
A star ingredient that’s always stocked in our kitchen lately! It’s king oyster mushrooms. This recipe elevates these versatile mushrooms by combining them with the unique, savory aroma of dried gamtae (seaweed), creating a delightful pancake that’s both crispy on the outside and satisfyingly chewy on the inside. It’s a dish that appeals to all ages and makes for a fantastic snack or a perfect accompaniment to a glass of makgeolli. Let’s get started on this special gamtae and mushroom jeon!
Main Ingredients- 3 fresh king oyster mushrooms
- 1 sheet dried gamtae (seaweed)
- Pinch of salt (for seasoning)
- 3-4 tablespoons potato starch
Cooking Instructions
Step 1
First, trim the ends off the thoroughly washed king oyster mushrooms. Then, slice them vertically into approximately 1cm thick pieces. Slicing them this way enhances the delightful chewy texture.
Step 2
Place the 3-4 tablespoons of potato starch into a plastic bag. Add the sliced mushrooms and shake the bag gently. The key here is to coat the mushrooms evenly with a thin layer of starch.
Step 3
In a bowl, whisk together 2 fresh eggs. Add about 0.3 tablespoons of salt to break up the egg whites. Then, crumble the dried gamtae sheet by hand into the egg mixture and stir well, adding 1-2 tablespoons of the crumbled gamtae. This creates a flavorful egg batter infused with the subtle aroma of seaweed.
Step 4
Dip the starch-coated king oyster mushrooms into the prepared gamtae egg batter, ensuring both sides are well-coated. If the batter seems too thin, you can adjust the consistency slightly.
Step 5
Heat a frying pan over medium heat with a generous amount of cooking oil. Carefully place the batter-coated mushroom slices into the hot pan. Once one side is golden brown and crisp, flip them over and cook the other side until equally golden and delicious. Your gamtae king oyster mushroom jeon is ready!
Step 6
These freshly cooked pancakes are delicious on their own, but for an extra flavor boost, try adding a small dab of wasabi on top. The pungent kick of wasabi perfectly complements the savory mushrooms and seaweed. You can also serve them with a side of soy-dipping sauce if you prefer!
