Chewy Enoki Mushroom Kimchi Pancake: A Unique and Delicious Recipe
A Different Kind of Kimchi Pancake: Chewy Enoki Mushroom Kimchi Pancake
I made a kimchi pancake using enoki mushrooms, which are both affordable and delicious! Unlike regular kimchi pancakes, the added chewy texture of the mushrooms creates an irresistible flavor. I’m excited to share this incredibly tasty and unique enoki mushroom kimchi pancake with you! It’s got a fantastic texture that’s different from your everyday kimchi pancake.
Ingredients- 100g well-fermented kimchi, finely chopped
- 1 enoki mushroom, bottom trimmed and cut in half
- 50g minced squid
- 1/2 onion, thinly sliced
- 1 cup tempura flour
- Generous amount of cooking oil for frying
Cooking Instructions
Step 1
Let’s start by preparing all the ingredients for our delicious kimchi pancake. Ensure your kimchi is well-fermented for the best flavor. Chop the kimchi finely, trim the base of the enoki mushroom and cut it into two or three pieces. Mince the squid and thinly slice the onion. Thoroughly wash and prepare all your ingredients before proceeding.
Step 2
The key to a great kimchi pancake is the kimchi itself! Finely chop the well-fermented kimchi. Aim for pieces about 1cm in size; if they are too large, the pancake might not bind well. Adjust the size for a better texture.
Step 3
The minced squid will add a pleasant chewiness, while the sliced onion will contribute sweetness and aroma. Slice the onion thinly so it mixes well into the batter. For the enoki mushrooms, cutting off the base and then splitting them into 2 or 3 sections makes them easier to arrange on the pancake and preserves their delightful chewy texture when cooked.
Step 4
In a large bowl, combine 1 cup of tempura flour with water. Whisk until you achieve a batter consistency that is neither too thick nor too thin – it should be pourable but not watery. (You may need to adjust the water amount depending on the type of tempura flour.) Add the finely chopped kimchi, minced squid, and sliced onion to the batter. Mix everything thoroughly until all the ingredients are evenly distributed.
Step 5
Since the kimchi is already seasoned, you likely won’t need to add extra salt. If you want a deeper red color and a more intense flavor, you can add a pinch of gochugaru (Korean chili powder) or a little kimchi juice to the batter. This will enhance both the color and the spicy notes of the pancake.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the pan is hot, ladle about half a cup of the kimchi pancake batter onto the pan and spread it out into a round shape. After spreading the batter, generously arrange the prepared enoki mushrooms on top. Gently press the mushrooms into the batter to help them stick.
Step 7
Cook the pancake, flipping it occasionally, until both sides are golden brown and crispy. You’ll know it’s ready when the enoki mushrooms are cooked and fragrant, and the edges of the pancake are beautifully crisp. Serve immediately while warm to enjoy the contrast between the crispy exterior, the tender interior, and the delightfully chewy enoki mushrooms!
