Colorful Oyster Mushroom Pancakes: A Festive Delight
Recipe for 3-Color Mixed Oyster Mushroom Pancakes (Baekseon, Sunjeong, Gonji #7)
These oyster mushroom pancakes are a cherished dish, enjoyed every holiday season. The delightful chewiness of the mushrooms perfectly complements the crisp texture of the scallions, and the vibrant colors make them a feast for the eyes! They are perfect for holiday tables, special occasions, or even as a hearty snack. Let’s make them together with these easy-to-follow steps!
Mixed Oyster Mushrooms and Vegetables- Baekseon, Sunjeong, Gonji #7 3-color mixed oyster mushrooms: 2 packs (approx. 300-400g)
- Scallions: 2 stalks (use mainly the white parts)
Cooking Instructions
Step 1
First, wash the scallions thoroughly. Slice them diagonally into bite-sized pieces, about 0.5 cm thick. This diagonal cut creates a beautiful shape and a pleasant texture when cooked.
Step 2
Lightly rinse the 3-color mixed oyster mushrooms under running water to remove any debris. Bring a pot of water to a boil and add the prepared oyster mushrooms. Blanch them for about 3 minutes. Be careful not to overcook, as this can diminish their chewy texture.
Step 3
Drain the blanched mushrooms in a colander and quickly rinse them under cold water to cool them down. This helps maintain their fresh, firm texture. Tear the mushrooms into bite-sized pieces (about 2-3 cm) and squeeze out as much water as possible. Thoroughly draining the water is key to achieving a crispy pancake; avoid squeezing so hard that the mushrooms become mushy.
Step 4
Add the sliced scallions to the well-drained mushrooms. Sprinkle in 2 tablespoons of pancake mix, a pinch of salt, and a pinch of black pepper. Gently mix everything together. It’s important to mix lightly to avoid mashing the mushrooms. The pancake mix will help absorb excess moisture and bind the ingredients.
Step 5
Crack the 4 eggs into the seasoned mushroom and scallion mixture. The eggs will add a smoother texture and a richer, savory flavor. Mix gently again until the egg yolks and whites are evenly incorporated. Avoid overmixing, which can make the pancakes tough.
Step 6
Heat a pan over medium heat and add a generous amount of cooking oil. Use a spoon or your hands to form small, flat pancake shapes from the mixture and carefully place them in the hot oil. Don’t overcrowd the pan; leave some space between each pancake to ensure even cooking.
Step 7
Cook for about 2-3 minutes on one side until golden brown and set. Flip them over and cook the other side until equally golden and crisp. Once both sides are beautifully browned and slightly crispy, remove the pancakes from the pan. Arrange them on a plate lined with paper towels to absorb any excess oil, which will help them stay crisp. Enjoy them while they’re warm for the best taste and texture!
