Savory Oyster Mushroom Pancakes: A Chuseok Essential
[Mangaekitchen Recipe Contest] Our Family’s Signature Chuseok Dish: Nutritious Oyster Mushroom Pancakes
A beloved staple for Chuseok gatherings, these oyster mushroom pancakes are always a hit! Their delightful chewy texture and soft eggy batter make them a joy to eat anytime. Perfect for a rainy day with a side of makgeolli, this simple yet elegant recipe is loved by all ages. Learn how to make these delicious pancakes easily.
Main Ingredients- 1 pack Oyster mushrooms (approx. 200g)
- 2 fresh eggs
- A handful of chives (approx. 20g)
- 2 pieces imitation crab sticks (e.g., surimi sticks)
Cooking Instructions
Step 1
Let’s begin making these delicious and savory oyster mushroom pancakes. They are perfect for your Chuseok table or as a delightful snack!
Step 2
Trim the tough ends of the oyster mushrooms. Gently rinse them under running water and pat dry. Then, thinly shred the mushroom caps by hand along their natural grain. Avoid cutting them too finely, as this preserves their delightful texture.
Step 3
Wash the chives, pat them dry, and finely chop them into pieces about the same length as the shredded mushrooms (around 3-4cm). Tear the imitation crab sticks into bite-sized pieces. These ingredients will add wonderful flavor to your pancakes.
Step 4
In a large bowl, combine the shredded oyster mushrooms, chopped chives, and torn imitation crab sticks. Crack in the 2 fresh eggs. Add 2 tablespoons of pancake mix and a pinch of salt to your preference. A dash of black pepper will enhance the flavor even more.
Step 5
Gently mix the ingredients with your hands, being careful not to mash them, until a batter forms. The key is to lightly combine everything so the ingredients are well coated with the egg mixture. Overmixing can make the mushrooms mushy.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Use a spoon to scoop portions of the batter and carefully place them into the hot pan, forming round, flat pancakes. Keep them relatively thin so the mushrooms cook through evenly. Watch the heat to prevent burning.
Step 7
Cook on medium-low heat until the bottom side is golden brown and slightly crispy. Then, carefully flip the pancakes with a spatula. Cook the other side until it’s also golden brown and cooked through. The pancakes should smell wonderfully crisp and savory.
Step 8
Your delicious oyster mushroom pancakes are ready! Enjoy them warm for the best chewy and savory taste. Serve with a soy dipping sauce or alongside kimchi for a complete meal.
