This enoki mushroom egg pancake is inspired by a popular Korean side dish. It's filled with enoki mushrooms which gives the pancake a nice meaty texture. Dress it up in your favorite sauces and eat it like pizza or serve it as a side dish for a main meal!
Prep Time
5 mins
Cooking Time
10 mins
Ingredients
Servings
2 - 4
Instructions
- Cut off the stems from enoki mushrooms. Rinse and drain off excess water. Then cut into 1 inch long pieces.
- In a large mixing bowl, add all the ingredients except for oil. Mix until combined.
- Heat up oil in a nonstick skillet over medium heat. Pour in egg mixture. Cover and let cook for 3-4 minutes or until golden brown.
- Flip the pancake by sliding it onto a plate then flipping it back onto the skillet. Cook the other side for 3-4 minutes or until golden brown.
- Slide pancake onto serving plate and cut into smaller pieces. Dress with your favorite sauces and garnish with sesame seeds and crunchy seaweed, or serve plain with Korean pancake dipping sauce. Enjoy!
Notes
- Traditionally the pancakes are served as banchan (side dishes) and can be served hot or cold but if dressing it with sauces like in the pictures I recommend serving it hot.
- Instead of cooking it into one big pancake, you can also make smaller bite-sized pancakes/fritters by frying only a ladleful of batter at a time.
- You can also mix chopped vegetables like onion or carrot into the batter for some extra veggies!
