Chewy King Oyster Mushroom Pancakes
Simple yet Delicious King Oyster Mushroom Pancakes with a Satisfying Chewy Texture
While most pancakes are best enjoyed fresh off the pan, king oyster mushroom pancakes retain a wonderfully chewy texture even when cooled, making them a fantastic dish to serve anytime. Today, we’re elevating this classic by incorporating colorful vegetables into the egg batter for an even more flavorful and visually appealing pancake. Forget the typical holiday-style pancakes; let’s create a cleaner, more refined king oyster mushroom pancake that makes for a delightful meal. Perfect as a side dish with rice or a savory snack with makgeolli.
Ingredients
- 3 King Oyster Mushrooms (choose large, plump ones)
- 1 Korean Green Chili Pepper (for a touch of heat)
- 1 Red Bell Pepper (for vibrant color)
- 15g Carrot (about 1/10 of a small carrot)
- 20g Scallion (mostly the white parts)
- 3 Eggs
- Cooking Oil (plenty for frying)
- 1/3 cup Tempura Flour (or pancake mix)
Cooking Instructions
Step 1
First, wash the 3 king oyster mushrooms thoroughly. Slice them into approximately 0.5cm thick rounds. Aim for a thickness that’s not too thin (to prevent breaking) and not too thick (to ensure even cooking). These slices will form the base of your delicious pancakes.
Step 2
Finely mince the Korean green chili pepper, red bell pepper, carrot, and scallion. Ensure they are diced into very small pieces. Finely chopped vegetables will mix well with the egg batter and add a pleasant textural contrast to the cooked pancake.
Step 3
Crack the 3 eggs into a medium-sized bowl. Add about 3-4 pinches of salt and whisk vigorously until well combined and slightly frothy. The salt in the egg batter will season the mushrooms as they soak.
Step 4
Add all the finely minced vegetables (green chili, red bell pepper, carrot, scallion) to the beaten eggs. Stir everything together with a spoon until the vegetables are evenly distributed throughout the batter. The colorful vegetables will make the pancakes look even more appetizing.
Step 5
Spread about 1/3 cup of tempura flour (or pancake mix) onto a flat plate or tray. Take each sliced king oyster mushroom and dredge it lightly in the flour, coating both sides. This flour coating helps the egg batter adhere better and contributes to a crispier finish.
Step 6
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Ensure the oil is not too hot; medium-low heat prevents the pancakes from burning before they cook through.
Step 7
Dip each flour-coated mushroom slice into the egg and vegetable mixture, ensuring it’s fully coated. Let any excess batter drip off briefly before placing it in the pan.
Step 8
Carefully place the coated mushroom slices into the hot oil. Fry for about 2-3 minutes per side, until both sides are golden brown and crispy. Cook until the mushrooms are tender and cooked through. Your delicious golden pancakes are ready!
Step 9
If you have any leftover egg and vegetable batter, you can fry it up thinly to make a simple rolled omelet (tamagoyaki style) to serve alongside the mushroom pancakes. It’s a great way to use up all the ingredients!
Step 10
The subtle spiciness from the green chilies beautifully cuts through the richness of the pancakes, making this dish exceptionally palatable. Instead of a plain mushroom pancake, a little extra effort with added vegetables creates a much more satisfying and impressive meal. Enjoy this delicious and wholesome dish for a delightful meal!
