Saturday, June 26, 2010

Korean Enoki Mushroom Pancake 팽이버섯전

For today's lunch, I made Korean Enoki Mushroom Pancake. Few weeks back when I was in Jeju,
I tried this type of pancake for the first time and I loved it! So I decided to come up with my version of
the pancake and it turned out really delicious!

Korean Enoki Mushroom Pancake 팽이버섯전
Makes 10 small pancakes

20g onions chopped finely
15g carrots chopped finely
15g spring onion chopped into about 2cm lengths
100g enoki mushrooms chopped into1 inch lengths
3/4 tsp salt
1 egg
seasame oil

1. Chop onions, carrots, spring onion and set aside in a bowl. Chop enoki mushrooms and place into a separate bowl.

2. Using low heat, fry the onions,carrots and spring onion for a few moments until covered with oil/

3. Put a little seasame oil over enoki mushrooms to cover the mushrooms and sprinkle about 2 1/2 tbsp of flour.

4. Combine egg, salt, vegetables and mushrooms. Add appropriate amounts of flour ( about 3-4 tbsp of flour) to reach a thickness similar to the picture below.

5. Fry the batter in about 6cm diameters. Serve immediately.

I actually put 1 tsp salt, but it turned out to be pretty salty, so I think 3/4 tsp of salt would be better.
Well I hope you guys enjoy this recipe!

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