Savory and Delicious Oyster Mushroom Pancake (Neutaribuseotjeon)
How to Make Oyster Mushroom Pancakes: A Delicious Mushroom Dish Recipe
Oyster mushrooms are an affordable and incredibly healthy ingredient! Like most mushrooms, they offer a mild flavor and are rich in fiber, making them a versatile addition to many dishes. Today, we’re making a hearty oyster mushroom pancake packed with fresh mushrooms and any leftover vegetables from your fridge. I tend to make a generous batch of jeon (pancakes) whenever I prepare them, as the process can sometimes feel a bit involved. Once cooled and stored in an airtight container in the refrigerator, they can serve as a convenient side dish for several days, saving you time during busy meal preparations. Enjoying this delicious mushroom dish is a win-win!
Main Ingredients- Oyster mushrooms: 2 handfuls (approx. 200g)
- Shiitake mushrooms: 8 medium-sized mushrooms
- Onion: 1/2 medium
- Green onion: 1/2 stalk
- Carrot: 5cm length
Cooking Instructions
Step 1
First, prepare the mushrooms. Take 2 handfuls of oyster mushrooms and 8 shiitake mushrooms. Trim the tough bottom ends of the oyster mushrooms, rinse them lightly under cold running water, and squeeze out excess moisture by hand. If the oyster mushroom stems are thick, separate them into smaller pieces. For the shiitake mushrooms, remove the stems and slice the caps lengthwise.
Step 2
Next, prepare the vegetables. Finely chop 1/2 green onion. Peel and thinly slice 1/2 onion. Cut a 5cm piece of carrot into thin matchsticks. Having the vegetables prepped like this makes the pancake-making process much smoother.
Step 3
In a large bowl, combine the prepared oyster mushrooms, shiitake mushrooms, sliced onion, green onion, and carrot. Crack 7 eggs into the bowl. Finally, add 6 pinches of salt and 2 pinches of black pepper to season the mixture.
Step 4
Using a spoon or whisk, mix all the ingredients thoroughly until well combined, forming a batter. While you can add a bit of flour or pancake mix at this stage for better binding, omitting it allows the natural flavors of the mushrooms and eggs to shine through, resulting in a cleaner taste. Making it without flour also makes the jeon easier to digest and lighter on the stomach.
Step 5
Now it’s time to cook the pancakes. Heat a generous amount of cooking oil in a frying pan over medium-low heat. Spoon portions of the batter onto the heated pan. You can make the pancakes as large or as small as you prefer. I’ve made them slightly larger this time for quicker cooking. Be careful not to use excessively high heat, as this will burn the outside while leaving the inside undercooked. Maintain a medium-low heat and flip the pancakes to cook both sides until they are golden brown and cooked through. Gentle heat ensures even cooking and a delicious result.
Step 6
Your oyster mushroom and shiitake mushroom pancakes, enhanced with colorful vegetables, are ready! When you make a batch of these jeon, it’s best to let them cool completely before storing them in an airtight container in the refrigerator. They can then serve as a convenient side dish for 2-3 days. To reheat, simply warm them in a dry pan without oil – they’ll taste almost as good as freshly made. Mushrooms are packed with fiber and are excellent for your health. By making a generous batch of these delicious shiitake and oyster mushroom pancakes, you can save time on meal prep and boost your nutrient intake simultaneously – a truly beneficial dish!
