Enoki mushroom pancake

Try this crispy and savoury Korean enoki mushroom pancake (Paeng-ee beoseot jeon). Enoki mushrooms are also a good source of protein.

Serves: 2 (as main dish), 4 - 5 (as a side) 
Preparation time: 20 minutes

Prepared by Stella

Ingredients

200 gEnoki mushrooms (in the Netherlands, you can buy this in Asian grocery stores)
1 celery stalk or 2 stalks of spring onions (sliced thinly) 
2 medium-sized eggs (beaten)
2 tbsp all-purpose flour
2 tsp sesame oil
2 pinches of salt 
2 pinches of freshly-grounded pepper 
 cooking oil for frying

For the dipping sauce: 
soysauce
crushed garlic
vinegar or lime
red chili (optional)

Preparation

1. Cut the stem of the mushroom and roughly separate the stalks. Mix the sesame oil and flour, until the mushrooms are coated. Mix the chopped vegetables and the beaten eggs, and season with salt and pepper. 

2. Heat the oil in a pan. Scoop out spoonfuls of the mushroom mixture, and fry them until both sides are brown. Do this in batches to make sure the oil is hot enough to give your pancakes a nice color. 

3. Serve with rice and dipping sauce. 

4. To prepare dipping sauce, mix 2 tbsp soysauce, 1 tbsp vinegar or lime, and crushed garlic. If you like a spicy dipping sauce, add fresh chopped chili's.

Tweet