Fragrant Perilla Leaf and Mushroom Pancake: A Chewy Delight
Aromatic Perilla Leaf and Mushroom Pancake with a Satisfying Texture
While perilla leaves (bangah-ip) are often associated with Chueotang (spicy river fish stew), today we’re transforming them into a delicious pancake! Adding King Oyster mushrooms creates a wonderfully chewy texture, making this dish a unique and flavorful treat. It’s perfect as a side dish with rice or as a savory snack with makgeolli (Korean rice wine).
Pancake Ingredients- 100g Perilla Leaves (fresh)
- 30g King Oyster Mushrooms (or regular oyster mushrooms)
- 3 large Eggs
- 2 pinches Salt (adjust to taste)
- 1 Tbsp Cooking Oil
- 1 Tbsp Perilla Seed Oil (or sesame oil)
Cooking Instructions
Step 1
Begin by washing the perilla leaves thoroughly. Remove the tough stems and use only the soft leaves. Gather the leaves and finely chop them with a knife. Chopping them to a moderate size, rather than too finely, will give the pancake a pleasant chewiness.
Step 2
In a bowl, crack the 3 eggs and add 2 pinches of salt. Whisk them together well. Seasoning the eggs with salt ensures the batter isn’t bland and enhances the overall flavor of the pancake. Whisk gently to avoid creating too much foam.
Step 3
Tear the King Oyster mushrooms into bite-sized pieces lengthwise. If you’re using regular oyster mushrooms, trim off the tough ends and tear them by hand or slice them thinly. The mushrooms’ chewy texture will add to the pancake’s appeal.
Step 4
Add the finely chopped perilla leaves and the torn mushrooms to the whisked eggs. Mix everything together gently until well combined. Ensure all ingredients are evenly coated with the egg batter. Proper mixing is key to blending the aromatic perilla leaves with the mushrooms’ texture.
Step 5
Heat a frying pan over medium heat. Add an equal amount of cooking oil and perilla seed oil (1 tablespoon each). Once the oil is hot, ladle about a tablespoon of the batter into the pan, forming small, flat pancakes. Reduce the heat to low, and cook until one side is golden brown. Flip and cook the other side until golden brown as well. Continue flipping and cooking until the pancake is thoroughly cooked through. Your delicious perilla leaf and mushroom pancake is now ready!
