Simple Enoki Mushroom Pancakes with Saeujeot
Super Easy Enoki Mushroom Pancakes: Make Them Effortlessly Without Flour!
Instead of the usual soy sauce or salt for seasoning, I tried using saeujeot (fermented salted shrimp) this time! If you’re careful with the amount of saeujeot and don’t make it too salty, you’ll find it has a richer flavor than when seasoned with just salt. I highly recommend it! This recipe is a simple and delicious way to enjoy enoki mushrooms.
Main Ingredients- 150g Enoki mushrooms
- 2 Eggs
Cooking Instructions
Step 1
Prepare the three main ingredients for your enoki mushroom pancakes: enoki mushrooms, eggs, and saeujeot for that special umami flavor!
Step 2
Trim the root end of the enoki mushrooms. Then, gently pull them apart with your hands to separate the strands. Finally, cut the mushrooms into roughly 4 equal portions to make them easier to handle and eat.
Step 3
Crack the 2 eggs into a mixing bowl. Add the 1/2 tablespoon of saeujeot. The saeujeot will provide a deep, savory flavor to the pancakes.
Step 4
Add the separated enoki mushrooms to the egg and saeujeot mixture. Use chopsticks or a spatula to thoroughly combine everything. It’s important to ensure the saeujeot is well-distributed and not clumped together, as this can lead to overly salty bites when cooked!
Step 5
Heat a non-stick pan over medium-low heat. Add 2 tablespoons of cooking oil, ensuring it coats the bottom of the pan. Spoon portions of the enoki mushroom mixture into the pan, forming small, round pancakes of your desired size. Avoid spreading them too thin; a slightly thicker pancake will have a better texture.
Step 6
Cook each side for about 1 to 1.5 minutes, or until golden brown and cooked through. Flip them carefully to ensure they are evenly browned and the egg is fully set. The mushrooms should be tender.
Step 7
Your delicious saeujeot enoki mushroom pancakes are ready! They taste best when served warm, allowing you to fully enjoy the chewy texture of the mushrooms, the richness of the egg, and the savory depth from the saeujeot. While they are still good when cooled, serving them hot is highly recommended for the best experience!
