Aromatic Enoki Mushroom Pancakes with Perilla Leaves
How to Make Fragrant Enoki Mushroom Pancakes with Perilla Leaves
Introducing a light yet satisfying side dish recipe featuring enoki mushrooms! We’ve elevated the flavor by adding savory crab sticks, fragrant perilla leaves, and spicy Korean green chilies to the delicate enoki mushrooms. This dish is simple to make with common ingredients, allowing you to enjoy a taste comparable to restaurant-quality pancakes at home. It’s perfect for those on a diet and is sure to be loved by everyone, young and old, when served warm and freshly made. Make your dinner table more bountiful tonight with these delicious enoki mushroom pancakes!
Main Ingredients- 3 packs Enoki mushrooms
- 5 Korean green chili peppers
- 10 Perilla leaves
- 4 Crab sticks (surimi)
- 7 Large eggs
Seasoning & Others- 1 tsp Salt (adjust to taste)
- 1 Tbsp Pancake mix (buchim garu)
- Cooking oil (for frying)
- 1 tsp Salt (adjust to taste)
- 1 Tbsp Pancake mix (buchim garu)
- Cooking oil (for frying)
Cooking Instructions
Step 1
First, trim the base of the enoki mushrooms and wash them thoroughly. Also, wash the perilla leaves and Korean green chilies under running water and pat them dry.
Step 2
Unwrap the crab sticks and shred them finely by hand along the grain. It’s best to shred them so that some texture remains, rather than making them too fine.
Step 3
Cut the washed enoki mushrooms into bite-sized pieces, about 3 cm in length. Cutting them too thinly might reduce the texture, so aim for a moderate thickness.
Step 4
Remove the stems from the Korean green chilies, cut them in half, scrape out the seeds, and then finely chop them. If you enjoy spiciness, you can leave the seeds in, but if you’re cooking for children or prefer a milder taste, it’s recommended to remove them.
Step 5
Wash the fragrant perilla leaves, pat them dry, and then thinly slice them into strips. The aroma of the perilla leaves will enhance the overall flavor of the pancake.
Step 6
In a large bowl, combine the sliced enoki mushrooms, shredded crab sticks, chopped green chilies, and sliced perilla leaves. Add about 1 teaspoon of salt and mix everything together thoroughly so the ingredients are well combined.
Step 7
In a separate bowl, crack 7 large eggs. If your eggs are smaller, use 8. Add about 8 pinches of salt and whisk the eggs well with a fork until the yolks and whites are smoothly incorporated, creating a light egg mixture. Adding a little more salt to the egg mixture will season it nicely.
Step 8
Pour all of the prepared egg mixture into the bowl with the enoki mushroom and vegetable mixture. Next, add 1 tablespoon of pancake mix and mix again gently until all ingredients are well blended with the egg mixture. The batter should not be too thin; it should be thick enough for the ingredients to hold together.
Step 9
Once all ingredients are mixed, you’ll have a batter consistency suitable for frying pancakes, with the ingredients bound by the egg and pancake mix. If the batter is too runny, you can add a tiny bit more pancake mix.
Step 10
Heat a frying pan over medium to medium-high heat. Once the pan is hot, add a generous amount of cooking oil. Use a spoon to scoop portions of the enoki mushroom batter and place them in the pan, shaping them into small, round pancakes. Avoid making them too thick, as this can prevent them from cooking through.
Step 11
Once one side is golden brown, carefully flip the pancake with a spatula and cook the other side until it’s also golden brown and crispy. Be mindful of the heat; if it’s too high, the outside might burn before the inside is cooked.
Step 12
When both sides are beautifully golden brown and cooked through, transfer the finished enoki mushroom pancakes to a serving plate. They are best enjoyed warm right away. Consider serving them with a dipping sauce!
