Savory Tuna and Egg Pancakes with Enoki Mushrooms
Easy and Delicious Recipe for Tuna and Egg Pancakes with Enoki Mushrooms
Whip up a delightful pan-fried dish using leftover vegetables, canned tuna, and enoki mushrooms from your fridge! The chewy enoki mushrooms, savory tuna, and stretchy mozzarella cheese create a flavor combination that both children and adults will adore. This simple yet delicious pancake makes a wonderful side dish or a perfect accompaniment to makgeolli (Korean rice wine). Here’s a detailed guide on how to make these wonderfully crisp-on-the-outside, tender-on-the-inside tuna and egg pancakes, perfect even for beginners.
Ingredients- 1 can (approx. 150g) tuna, drained
- 1 packet (approx. 100g) enoki mushrooms
- 3 green or red chili peppers
- 1 handful (approx. 50g) mozzarella cheese
- 2 Tbsp sesame oil
- 1/3 Tbsp salt (approx. 5g)
- Pinch of black pepper
- 2 Tbsp cooking wine (mirin or similar)
- 2 large eggs
- 2 Tbsp pancake mix (buchim garu)
- 1 Tbsp frying powder (twigim garu)
- Vegetable oil, for frying
Cooking Instructions
Step 1
Start by thoroughly rinsing the enoki mushrooms under cold water. Gently shake off excess water, then finely chop them into about 1cm pieces. Cutting them too long can make the pancakes difficult to handle.
Step 2
Halve the green or red chili peppers, remove the seeds, and then finely mince them, similar in size to the chopped enoki mushrooms. If you enjoy a spicier kick, opt for Korean red chili peppers (cheongyang peppers).
Step 3
Feel free to incorporate any other leftover vegetables you have. Finely diced bell peppers, carrots, or onions from your refrigerator can add extra texture and flavor to the pancakes.
Step 4
Drain the oil thoroughly from the canned tuna using a sieve. This step is crucial for preventing the pancakes from becoming greasy and ensuring a clean, savory taste.
Step 5
In a large bowl, combine the chopped enoki mushrooms, minced chili peppers, any additional chopped vegetables (if using), and the drained tuna.
Step 6
Add 2 tablespoons of cooking wine (like mirin) to help mask any fishy odor from the tuna. Season with 1/3 tablespoon of salt and a pinch of black pepper.
Step 7
Pour in 2 tablespoons of sesame oil for a rich, nutty aroma. Sesame oil pairs wonderfully with tuna, so don’t be shy with this ingredient!
Step 8
Crack 2 fresh large eggs into the bowl. The eggs will act as a binder, helping to hold all the ingredients together.
Step 9
Now, add the dry ingredients: 2 tablespoons of pancake mix (buchim garu) and 1 tablespoon of frying powder (twigim garu). The frying powder will contribute to a crispier texture. If you don’t have frying powder, you can use just buchim garu.
Step 10
Mix everything together thoroughly with a spatula or spoon until well combined. You shouldn’t need to add any extra water, as the moisture from the vegetables and eggs will create a perfectly moist batter. If the batter seems too runny, add a little more buchim garu.
Step 11
Finally, add the handful of mozzarella cheese and gently mix it into the batter. The melting cheese will enhance the overall flavor of the pancakes. Once the batter is ready, it’s time to cook!
Step 12
Heat a frying pan over medium heat and add a generous amount of vegetable oil. Using a tablespoon, scoop portions of the batter and carefully place them onto the hot pan, forming small, round pancakes. For a bite-sized treat, this is ideal. Alternatively, you can make larger, thicker pancakes, similar to traditional Korean jeon.
Step 13
Fry until golden brown and crisp on both sides, about 2-3 minutes per side. Cooking over medium heat ensures the pancakes cook through evenly while developing a delightful crispy exterior. Enjoy your delicious tuna and enoki mushroom pancakes!
