Sweet & Chewy Zucchini Pancakes with Enoki Mushrooms
How to Make Delicious Zucchini Pancakes with Enoki Mushrooms: A Perfect Blend of Sweetness and Texture
Discover the delightful ‘Hobak Chaejeon’ (zucchini pancakes) where tender enoki mushrooms meet sweet zucchini for an irresistible texture! When zucchini is julienned and pan-fried, its natural sweetness shines through, creating a flavorful pancake. Adding chewy enoki mushrooms elevates this simple dish into a special savory pancake that everyone will love. Enjoy the subtle sweetness and delightful chewiness of these wonderful zucchini pancakes. They are perfect as a warm meal or a delightful snack with makgeolli (Korean rice wine).
Main Ingredients- 1 medium zucchini
- 1 pack enoki mushrooms (approx. 100g)
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and julienne it as thinly as possible. Thinly sliced zucchini will become softer and its sweetness will be more pronounced when cooked.
Step 2
Trim the bottom part of the enoki mushrooms. Separate the mushroom clusters into about three parts, then gently pull them apart into individual strands. Chop them into manageable pieces.
Step 3
In a large bowl, combine 70g of Korean pancake mix and 30g of Korean tempura mix. Mix them evenly. Adding a bit of tempura mix will result in an even crispier pancake.
Step 4
Crack one large egg into the mixed dry ingredients. Pour in 100ml of water. Whisk well with a whisk or chopsticks until the batter is smooth and free of lumps. Ensure there are no dry pockets of flour.
Step 5
Add 1 tablespoon of tuna extract to the batter to enhance the umami flavor and adjust the seasoning. If you don’t have tuna extract, you can substitute it with 1/2 tablespoon of soy sauce, but tuna extract offers a unique flavor that makes the pancake even more delicious.
Step 6
Now, add the julienned zucchini and prepared enoki mushrooms to the batter bowl. Gently fold and mix with a spatula or spoon, ensuring all ingredients are evenly coated with the batter. Be careful not to break the ingredients while mixing.
Step 7
Heat a generous amount of cooking oil in a pan over medium heat. Spoon portions of the batter onto the hot pan, spreading them into thin pancakes. Spreading the batter thinly is key, as thick pancakes can be difficult to cook through evenly.
Step 8
Cook over medium heat until the bottom side is golden brown and crisp. Then, flip the pancake and cook the other side until it is also beautifully golden brown. Ensure the edges become nicely crisp.
Step 9
The perfect harmony of sweet zucchini and chewy enoki mushrooms! Your delicious hobak chaejeon is ready. Enjoy your meal! 🙂
