Spicy & Tangy Kimchi Enoki Mushroom Pancake
Easy & Delicious Kimchi Enoki Mushroom Pancake Recipe
This is a simple pancake you can make with just aged kimchi (mukimchi) and enoki mushrooms. It’s wonderfully crunchy, savory, and delicious! Perfect for a quick meal or a delightful side dish.
Ingredients
- 5 leaves of aged kimchi (mukimchi)
- 1 pack of enoki mushrooms (approx. 150g)
- 1 red chili pepper
- 2 green chili peppers (adjust to your spice preference)
- 1/2 stalk of green onion
- 1/2 tsp salt
- 5 eggs
- Vegetable oil for frying (generous amount)
Cooking Instructions
Step 1
First, we’ll slightly reduce the sourness of the aged kimchi. Soak the aged kimchi in cold water for about 1 hour. This step helps to balance the flavor, ensuring the pancake isn’t too sour or salty when cooked.
Step 2
Rinse the soaked aged kimchi thoroughly and squeeze out excess water. Finely chop the kimchi into bite-sized pieces. Aim for about 1cm width for easier handling when making the pancake.
Step 3
Place the finely chopped kimchi into a bowl and squeeze out as much liquid as possible with your hands. Removing excess moisture is crucial for a crispy and flavorful pancake.
Step 4
Wash the green onion, trim the ends, and thinly slice it. The fragrant aroma of the green onion will enhance the overall flavor of the pancake.
Step 5
Finely mince the red and green chili peppers, removing the seeds. If you enjoy a spicier taste, feel free to increase the amount of green chilies. For milder flavors or if cooking for children, you can reduce or omit them. The chilies also add a nice splash of color.
Step 6
Trim the root end of the enoki mushrooms, separate them into strands, and then roughly chop them with a knife a few times. Avoid chopping them too finely to maintain a pleasant chewy texture. This is key for the pancake’s texture.
Step 7
In a large bowl, crack the 5 eggs and add the 1/2 teaspoon of salt. Whisk them together well with a fork or whisk. The egg mixture will act as a binder for all the ingredients.
Step 8
To the bowl with the whisked eggs, add the well-squeezed aged kimchi, roughly chopped enoki mushrooms, minced red and green chilies, and sliced green onion.
Step 9
Mix all the ingredients thoroughly with a spatula or spoon until they are evenly combined with the egg mixture. Ensuring everything is well-blended is important for forming the pancake shapes.
Step 10
Heat a pan over medium heat and add a generous amount of vegetable oil. Spoon about two tablespoons of the batter onto the pan for each pancake, shaping them into rounds. Avoid making them too thick, as this can make it difficult to cook them through.
Step 11
Once one side is golden brown and crispy, carefully flip the pancake and cook the other side until it’s also golden brown and cooked through. Flipping and cooking both sides evenly will result in a perfectly finished Kimchi Enoki Mushroom Pancake.
Step 12
Serve hot and enjoy the delightful combination of crispy aged kimchi and savory enoki mushrooms! This simple yet special pancake is sure to make your mealtime more enjoyable.
