Nutritious & Delicious Mushroom Pancakes (Beoseotjeon)
Mushroom Pancakes Even Picky Eaters Will Love!
Here’s a recipe for delicious Songhwa mushroom pancakes, perfect for even the pickiest eaters! They make a fantastic side dish for lunchboxes or a wholesome homemade banchan (side dish). While Songhwa mushrooms are recommended, feel free to use other fragrant mushrooms. The chewy texture of the mushrooms combined with the soft eggs creates a universally loved flavor.
Main Ingredients
- 5 Songhwa mushrooms
- 1/4 onion
- 1/4 carrot
- 1.5 paper cups worth of minced ham
- 3 eggs
- 2 tablespoons tempura powder (heaping)
Seasoning & Others
- 2 pinches salt
- Pinch of black pepper
- Cooking oil, as needed
- 2 pinches salt
- Pinch of black pepper
- Cooking oil, as needed
Cooking Instructions
Step 1
First, prepare the vegetables and ham that will add flavor to your mushroom pancakes. Clean the Songhwa mushrooms and pat them dry. Peel the onion and carrot. Finely chop all these prepared vegetables. Mince the ham into small, bite-sized pieces as well.
Step 2
In a large bowl, combine the chopped Songhwa mushrooms, minced onion, minced carrot, and minced ham. Crack in 3 fresh eggs, add 2 pinches of salt and a pinch of black pepper for seasoning. Finally, add 2 heaping tablespoons of tempura powder to achieve the right batter consistency.
Step 3
Using a spatula or spoon, mix all the ingredients thoroughly until well combined. It’s important to ensure the ingredients are smoothly incorporated without lumps. If the batter seems too thin, you can add another egg or 1 tablespoon of pancake mix. If it’s too thick, add a little more beaten egg. Adjusting the batter consistency is key to making perfectly shaped pancakes.
Step 4
Heat a pan over medium-low heat and add a generous amount of cooking oil. Spoon the batter onto the hot pan, creating small pancake shapes. Cooking over low heat initially will prevent the outside from burning before the inside is cooked. When one side turns golden brown and the edges start to set, it’s time to flip. Since we used minimal batter, be careful not to flip too often, as they might break apart.
Step 5
Flip each pancake only once and cook until both sides are evenly golden brown. When the surface is crisp and the inside is cooked through, your delicious mushroom pancakes are ready! They are best enjoyed warm.
