I love everything that has to do with mushrooms! I enjoy eating them in soups, stir-fries, and sauces, and also love them grilled, oven-roasted, and fresh in a salad. It seemed like the next logical step was to make mushroom pancakes with them, because I wanted a good side dish to make for dinner.
James and I reformulated our Korean pancake mix recipe, because it wasn’t crispy and crunchy enough, and it made sense to use the new dry mix to make these mushroom pancakes. I specifically purchased these three kinds (세가지 – Segaji) of mushrooms, since they were so fresh and firm, but you can choose others for your pancakes (전 – jeon). Some chanterelles, shiitake, matsutake, or any other oyster mushroom varieties will work.
- 150g (about 2 cups) Beech Mushrooms
- 100g (1¼ cups) Oyster or King Oyster Mushrooms
- 100g (1½ cups) Enokitake
- 100-125g (2-2½ cups) Garlic Chives
- 60g (about ½-cup) Onion
- 9g (1T) Garlic
- 440g (3½ cups) Dry Mix from my Jeon Recipe
- 400g (14oz) Water
- 32g (2T) Soy Sauce
- 15g (1T) Rice Vinegar
- Slice and discard any browned, wilted, and slimy pieces of mushroom, and remove woody parts. Rinse under water and drain.
- Split the mushrooms down by hand, or cut the larger ones with a knife.
- Remove the wilted parts of the chives, rinse, drain, and chop into 2 inch lengths. Slice the onion into thin wedges. Mince the garlic.
- In a large bowl, combine all of the dry jeon mix, and cold water. Whisk together, then add all of the mushrooms, chives, and garlic. Take a spatula and carefully flip the vegetables in the batter.
- Fry up the pancakes in some vegetable oil, about 3-5 minutes on each side, or until golden brown.
- Enjoy with some dipping sauce.
- I use both white and brown beech mushrooms in this recipe. You are welcome to just use one kind.
- When I wash the enokitake, I give them a gentle squeeze at the base, because they soak up some water while washing.
- The mushrooms only need to be divided if they are large. I cut my mushrooms down to a size that allows me to cook the pancake flat.
- I often put my hands in the mix to flip the mushrooms and chives; I don't want to break too many mushrooms in half.
- The pancakes can be made larger than the 5-inch size, perfect for sharing with friends and family.
- Korean pancake mix is readily available in Korean grocery stores. Instead of my dry mix, you can substitute about 440g (3½ cups) of pancake mix.
- I like my pancakes to have a lot of filling, but you are definitely welcome to add less ingredients. The above measurements for the vegetables are just a guideline. You can choose to add only one or two kinds of mushrooms, although having a good mix makes the pancakes tastier. Just make sure you have a total of about 300g of mushrooms.
- If the batter looks thick (it should be slightly thinner than buttermilk pancake batter), add a splash of water. Conversely, if it's too thin, add some all-purpose flour or Korean pancake mix.
- To speed up the process, use a non-stick griddle; utilize the space and make a few pancakes at a time.
- Cut up the pancakes to make it easier to eat. I use a pair of kitchen scissors and cut them into wedges or squares.
- Add a teaspoon of minced ginger or some chopped onion into the dipping sauce to give it a different flavor.
**Here are some of the ingredients I use for this recipe. Please, feel free to browse and ask questions on what you see listed below.**