Chewy Enoki Mushroom Kim Jeon: A Recipe Using Aged Kim
Enoki Mushroom & Egg Batter Meets Aged Kim: What Happens Next??
Found some aged kim (seaweed sheets) you didn’t even know you had? If you want to enjoy it in a slightly different way, I pondered… and decided to pour an enoki mushroom and egg batter over it! This recipe transforms humble aged kim into a delightful and unique dish.
Ingredients
- 1/3 Enoki mushroom (approx. 50g)
- 2 sheets Gim (roasted seaweed)
- 2 Eggs
- 1/4 tsp MSG-based salt (or a pinch of salt)
- Cooking oil
Cooking Instructions
Step 1
First, let’s prepare the enoki mushrooms. Take about 1/3 of an enoki mushroom bunch, trim off the hard base, carefully separate the cap part, and lightly rinse under running water. After draining excess water, finely mince the enoki mushrooms with a knife. Mincing them this way helps them mix well with the egg batter and creates a smoother texture.
Step 2
In a bowl, add the minced enoki mushrooms. Crack in 2 eggs and add 1/4 teaspoon of MSG-based salt to remove any eggy smell and add flavor. Use chopsticks or a whisk to thoroughly mix the enoki mushrooms, eggs, and salt until well combined. It’s important to mix until smooth without any lumps.
Step 3
Cut the 2 sheets of gim (seaweed) in half lengthwise. This makes them easier to handle when placing them in the pan and to cook evenly. On one half-sheet of gim, spoon the enoki mushroom egg batter and spread it thinly and evenly. Make sure to cover the edges of the gim well for a neat appearance and delicious taste after cooking.
Step 4
Now, let’s cook the gim! Preheat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, carefully place the gim with the enoki mushroom egg batter onto the pan. Cook one side for about 2-3 minutes until golden brown. Once the seaweed is cooked and the egg batter is set, flip it over and cook the other side until golden brown as well. Cooking slowly over medium heat prevents burning and ensures the inside is cooked through.
Step 5
Once both sides are nicely golden brown, remove the jeon from the pan and let it cool slightly. Before it cools completely, cut it into bite-sized pieces (usually 3-4 segments) and arrange them attractively on a plate. Your chewy and savory Enoki Mushroom Kim Jeon is ready! It’s delicious served warm, and also a great, convenient snack when cooled.