Korean Enoki Mushroom Pancake
Korean enoki mushroom pancakes (Paeng-ee beoseot
jeon, 팽이버섯전) are a perfect side dish for a mushroom lover!
They are loaded with savoury flavour and crisp texture and are really easy to
make !
Typically enoki mushrooms are added in soups and in stir fry
dishes, but turning them into a bite
sized pancakes / mushroom omelettes / mushroom patties / mushroom fritters,
whatever you would like to call, is also very popular in Korea.
Anyway, they are very easy and simple to make! And it gives you a
similar sensation of chewing some types of meat, so it can be a good vegetarian
food. I hope you enjoy them too!
Ingredients
·
1 pack enoki
mushrooms (200 g / 7 ounces), woody stems removed, rinsed and pat dried
with kitchen paper
·
2 Tbsp all
purpose flour (or rice flour)
·
2 extra large
eggs , beaten
·
20 g small
carrot (0.7 ounces), finely diced
·
10 g onion (0.4
ounces), finely diced
·
5 g garlic
chives (or green onions)(0.2 ounces), finely chopped
·
1/8 tsp fine
sea salt (or more to taste)
·
A few
sprinkles ground black pepper
·
Some cooking
oil (I used rice bran oil)
Instructions
1.
Roughly separate the
main cluster of the enoki mushrooms. Place them onto a large clean plate and
sprinkle the flour and sesame oil onto the mushrooms. Then roll the mushrooms
around using chopsticks to coat the flour and sesame oil on its surface thoroughly.
2.
Combine the beaten
eggs, chopped vegetables, salt and black pepper in a mixing bowl then mix them
well. Add the flour coated enoki mushrooms into the bowl and soak up the
seasoned egg and vegetable mixture.
3.
Pre-heat a pan /
skillet over medium heat. Once heated, add the cooking oil and spread it
thinly.
4.
Scoop out spoonfuls of
the enoki mushrooms mixture using chopsticks or spoon, whichever is easier for
you. (Make sure to mix the egg and vegetables mixture onto the mushrooms often
to evenly use it up.) Cook the mushrooms until they turn brown then turn them
over. When both sides are cooked, remove from the heat.
5.
Repeat the step 4 with
the remaining ingredients. (Make sure you add some cooking oil between the
batches to avoid burn). It should result in about 20 small sized pancakes.
Serve the enoki mushroom
pancakes with Korean pancake dipping sauce. (Pancakes can be served hot or cold
but we prefer serving them hot.)
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