Nutritious and Savory Mushroom and Vegetable Pancake (Beonjijeon)
A Delightful Mushroom and Vegetable Pancake Recipe for Special Occasions and Everyday Meals
Whip up a delicious and healthy mushroom and vegetable pancake using ingredients you have at home! This pan-fried delight boasts a crispy exterior and a moist, flavorful interior that everyone will love. It’s perfect as a snack with makgeolli (Korean rice wine) or as a satisfying side dish.
Main Ingredients- Oyster mushrooms: About 1 handful (approx. 100g)
- Carrot: 1/4 piece (small size)
- Onion: 1/4 piece (medium size)
- Eggs: 2 large
- Pancake mix or all-purpose flour: 1 cup (approx. 100g)
Seasoning- Anchovy fish sauce: 1 Tbsp (or soy sauce)
- Water: 1/2 cup (for adjusting batter consistency, optional)
- Cooking oil: For frying
- Anchovy fish sauce: 1 Tbsp (or soy sauce)
- Water: 1/2 cup (for adjusting batter consistency, optional)
- Cooking oil: For frying
Cooking Instructions
Step 1
First, prepare the mushrooms and vegetables. Trim the tough ends off the oyster mushrooms and tear them into bite-sized pieces. Peel the carrot and onion, then slice them thinly into strips about 0.5cm thick. For easier handling when frying, further cut these julienned vegetables into shorter lengths of 2-3cm.
Step 2
In a mixing bowl, combine the prepared oyster mushrooms, carrot, and onion. Sprinkle the pancake mix (or all-purpose flour) evenly over the vegetables and toss gently to coat. If the mixture seems too dry, add about 1/2 cup of water to lightly bind the ingredients together. Be careful not to make the batter too watery.
Step 3
In a separate bowl, crack the 2 eggs and whisk them well. Add 1 tablespoon of anchovy fish sauce (or soy sauce) to the beaten eggs for seasoning. Pour this seasoned egg mixture into the vegetable and flour mixture and stir everything together until well combined.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Spoon portions of the vegetable batter (about 1/4 ladleful each) onto the hot pan, shaping them into flat, round pancakes. Cook for about 2-3 minutes, or until the edges begin to turn golden brown.
Step 5
Once the bottom side is golden brown, carefully pour a little more of the beaten egg mixture over the top of each pancake with a spoon to neaten the shape. Then, using a spatula, gently flip the pancakes. Cook the other side until it’s also golden brown and crispy. Ensure the pancakes are cooked through by maintaining a medium-low heat.
