Enoki Mushroom and Korean Wild Chive Pancake (Baengiseon Dallaejeon)
A delightful pancake featuring enoki mushrooms and Korean wild chives, inspired by the traditional Dongnae Pajeon.
Having a garden in front of the house is such a joy! On a drizzly spring day, I went out to my backyard garden, gathered some fresh Korean wild chives (Dallae), and made these savory pancakes. It tasted just like spring! Inspired by Dongnae Pajeon, I added a touch of beaten egg on top for extra richness. The result is a crispy yet moist and tender Enoki Mushroom and Korean Wild Chive Pancake. These pan-fried delights are absolutely delicious dipped in sweet and spicy Gochujang sauce. Enjoy this taste of spring!
Ingredients- 1 bunch Fresh Korean Wild Chives (Dallae)
- 1 pack Enoki Mushrooms (approx. 100g)
- 1/2 cup Pancake Mix (approx. 60g)
- 3/4 cup Cold Water (approx. 180ml)
- 1/2 tsp Salt
- 1 Egg
- Vegetable Oil for frying
Cooking Instructions
Step 1
When harvesting Korean wild chives (Dallae) from the garden, it’s best to clean and prepare them right away. Gently shake off any soil from the roots. Remove any yellowed or wilted leaves. For the bulbous root part, peel off the thin outer layer for a cleaner finish. Rinse the prepared chives thoroughly under cold running water several times to ensure they are free from dirt or debris.
Step 2
After cleaning and trimming, gather the chives in your hand; one bunch should be the right amount.
Step 3
Place the prepared chives in a mixing bowl and cut them into manageable lengths of about 4-5cm. Cutting them shorter makes them easier to pan-fry. Prepare one pack of enoki mushrooms by trimming off the base, then cut them into similar lengths as the chives and add them to the bowl. The chewy texture of enoki mushrooms adds a wonderful dimension to the pancake.
Step 4
To the bowl with the chives and enoki mushrooms, add 1/2 cup of pancake mix, 3/4 cup of cold water, and 1/2 tsp of salt. Mix everything together until you have a smooth batter without any lumps. The batter should be neither too watery nor too thick; it should just be enough to coat the ingredients well.
Step 5
Heat a frying pan over medium heat and generously coat the bottom with vegetable oil. Ladle one portion of the batter onto the hot pan and spread it thinly into a round shape. Cook until the edges start to turn golden brown.
Step 6
Crack one egg into a separate bowl and whisk it well, removing the chalaza (the white stringy bits). Using a spoon, drizzle about 2 tablespoons of the beaten egg over the pancake. You can cover the entire pancake with egg, or just add a portion, as you prefer. Adding egg makes the pancake richer and adds a delightful creaminess.
Step 7
Flip the pancake over and cook the other side until it’s golden brown and crispy, without the egg. Adding a little more oil around the edges of the pan can help achieve extra crispiness.
Step 8
On the side with the egg, cook until it’s golden and set, resembling a Dongnae Pajeon. The cooked egg will add a savory and creamy flavor, enhancing the overall taste. Once both sides are beautifully golden brown, your pancake is ready to serve.
