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Korean Enoki Mushroom Pancakes

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Korean enoki mushroom pancakes (Paeng-ee beoseot jeon, 팽이버섯전) are a perfect side dish for a mushroom lover! They are loaded with savoury flavour and crisp texture and are really easy to make!

Korean enoki mushroom pancakes - An easy Korean side dish recipe | MyKoreanKitchen.com

Our family loves mushrooms. Name any kinds! (Obviously, excluding the poisonous ones! Lol)

I originally shared this enoki pancakes recipe back in 2006 when I was living in Korea, where mushrooms are abundant and very cheap.

In those days, I used to buy 500g /1 pound of enoki mushrooms for US $1! It sounds crazy cheap, doesn’t it?

Korean enoki mushroom pancake recipe | MyKoreanKitchen.com

Typically enoki mushrooms are added in soups and in stir fry dishes, but turning them into a bite sized pancakes / mushroom omelettes / mushroom patties / mushroom fritters, whatever you would like to call, is also very popular in Korea.

It makes an easy banchan (side dishes) that everyone will like. And even more importantly, my daughter loves these!

It can be a bit stringy for her little teeth, but despite that she loves having them! Sometimes she won’t even share them with the rest of family. Lol

Anyway, they are very easy and simple to make! And it gives you a similar sensation of chewing some types of meat, so it can be a good vegetarian food. 🙂 I hope you enjoy them too!

Korean style mushroom fritters with enoki mushrooms | MyKoreanKitchen.com

Ingredients for Enoki Mushroom Pancakes (for 4 servings as a side dish)

  • 1 pack enoki mushrooms (200 g / 7 ounces), woody stems removed, rinsed and pat dried with kitchen paper
  • 2 Tbsp all purpose flour (or rice flour)
  • 1 tsp sesame oil
  • 2 extra large eggs, beaten
  • 20g / 0.7 ounces carrot, finely diced
  • 10g / 0.4 ounces onion, finely diced
  • 5g / 0.2 ounces garlic chives (or green onions), finely chopped
  • 1/8 tsp fine sea salt (or more to taste)
  • A few sprinkles ground black pepper
  • Some cooking oil (I used rice bran oil)

*1 Tbsp = 15 ml

How to Make Enoki Mushroom Pancakes

1.Roughly separate the main cluster of the enoki mushrooms. Place them onto a large clean plate and sprinkle the flour and sesame oil onto the mushrooms. Then roll the mushrooms around using chopsticks to coat the flour and sesame oil on its surface thoroughly.

Coating enoki mushrooms with flour

2. Combine the beaten eggs, chopped vegetables, salt and black pepper in a mixing bowl then mix them well. Add the flour coated enoki mushrooms into the bowl and soak up the seasoned egg and vegetable mixture.

Mixing enoki mushrooms with egg and vegetable mixture

3. Pre-heat a pan / skillet over medium heat. Once heated, add the cooking oil and spread it thinly.

4. Scoop out spoonfuls of the enoki mushrooms mixture using chopsticks or spoon, whichever is easier for you. (Make sure to mix the egg and vegetables mixture onto the mushrooms often to evenly use it up.) Cook the mushrooms until they turn brown then turn them over. When both sides are cooked, remove from the heat.

Pan fried mushrooms

5. Repeat the step 4 with the remaining ingredients. (Make sure you add some cooking oil between the batches to avoid them burning).  It should result in about 20 small sized pancakes.

6. Serve the enoki mushroom pancakes with Korean pancake dipping sauce. (Pancakes can be served hot or cold but we prefer serving them hot.)

How to Make Korean enoki mushroom pancakes | MyKoreanKitchen.com


Korean enoki mushroom pancakes | MyKoreanKitchen.com

Korean Enoki Mushroom Pancakes

Easy enoki mushroom recipe - Korean enoki mushroom pancakes
4.93 from 14 votes
Print Pin Rate
Course: Appetizer, Side dishes
Cuisine: Korean
Keyword: enoki, mushroom, pancake
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 58kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 1 pack enoki mushrooms (200 g / 7 ounces), woody stems removed, rinsed and pat dried with kitchen paper
  • 2 Tbsp all purpose flour (or rice flour)
  • 1 tsp sesame oil
  • 2 extra large eggs , beaten
  • 20 g small carrot (0.7 ounces), finely diced
  • 10 g onion (0.4 ounces), finely diced
  • 5 g garlic chives (or green onions)(0.2 ounces), finely chopped
  • 1/8 tsp fine sea salt (or more to taste)
  • A few sprinkles ground black pepper
  • Some cooking oil (I used rice bran oil)

Instructions

  • Roughly separate the main cluster of the enoki mushrooms. Place them onto a large clean plate and sprinkle the flour and sesame oil onto the mushrooms. Then roll the mushrooms around using chopsticks to coat the flour and sesame oil on its surface thoroughly.
  • Combine the beaten eggs, chopped vegetables, salt and black pepper in a mixing bowl then mix them well. Add the flour coated enoki mushrooms into the bowl and soak up the seasoned egg and vegetable mixture.
  • Pre-heat a pan / skillet over medium heat. Once heated, add the cooking oil and spread it thinly.
  • Scoop out spoonfuls of the enoki mushrooms mixture using chopsticks or spoon, whichever is easier for you. (Make sure to mix the egg and vegetables mixture onto the mushrooms often to evenly use it up.) Cook the mushrooms until they turn brown then turn them over. When both sides are cooked, remove from the heat.
  • Repeat the step 4 with the remaining ingredients. (Make sure you add some cooking oil between the batches to avoid burn). It should result in about 20 small sized pancakes.
  • Serve the enoki mushroom pancakes with Korean pancake dipping sauce. (Pancakes can be served hot or cold but we prefer serving them hot.)

Notes

*1 Tbsp = 15 ml

Nutrition

Calories: 58kcal | Carbohydrates: 3g | Protein: 3g | Fat: 3g | Cholesterol: 81mg | Sodium: 107mg | Potassium: 46mg | Vitamin A: 1010IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.6mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.
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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Leave a Comment

44 thoughts on “Korean Enoki Mushroom Pancakes”

  1. I like to try new foods, especially produce. I happened upon these mushrooms at the grocery store and stumbled upon your recipe after the fact. I’m so glad I did!

    감사합니다!! I love these!! Very easy and quite delicious!

  2. Hi Sue,

    Tonight’s dinner was a pho with chicken and spinach and I needed something else. I’ve never made jeon, so I thought of kimchi pancakes – I’ve got a little bit of kimchi in the fridge. Then I saw the enoki pancake recipe and remembered I bought enokis last week. They are easy to make, so quick. And my husband (and I) loved them. So good with the rich soup. Thanks!

    In February I bought a package of sliced lotus root at the duty free at Inchon – they had so much more this year. What can I do with them, they don’t seem to be cooked to be simple banchan – thanks in advance

  3. I’ve been looking for a tasty recipe that does not turn these delicious and highly nutritious mushrooms to mush. This is it! Absolutely delicious! One could even add diced pork, chicken or tofu for a heartier pancake to make it a meal on its own! Thank you for the great recipe!

  4. Thank you so much!
    No matter what I try, I’ve never been able to enjoy enoki mushrooms, but these pancakes are divine! Already I’m trying to justify eating the entire batch so I can go buy more mushrooms.

  5. Made these pancakes today. Lovely dish! However, next time I will “slice” emojis into 3 or 4 parts. The texture of longish strands was unfamiliar to me

  6. I don’t think I’ve ever posted a comment in response to a recipe, but this deserves one! These were SO delicious and I was able to throw them together with leftover enokis and all the usual veggies/ingredients we keep in the kitchen – no special shopping trip. Thank you for sharing this recipe, I will definitely make these again!

  7. These are sooo delicious…my favourite breakfast! I have made these so many times now that I know the recipe by heart (along with the dipping sauce). Thanks for a great recipe!

    • Hi Sameena, I think cooking this recipe batter later might not work well. It normally works fine for other Korean pancakes, but this recipe is a bit differently prepared. So, I would cook these ahead and reheat as needed. I’ve done this before and it came out fine. Hope this helps!

  8. These were wonderful. The Sweet Tangy Soy Dipping Sauce complemented them very well. I added an extra 1/2 tsp of red pepper flakes and 2 red chilies and the spiciness was spot on.

  9. I’m in the UK so I m not sure what all-purpose flouris. Can I use any flour? Apart from speciality flour, ours is Plain or Self Raising.

  10. I just made this today – with some minor modifications since I didn’t have all the ingredients. I had an extra pack of enokis and I didn’t want to eat them in soup. I ended up doubling the recipe – my pack of mushrooms was big. This was really nice. My mom use to do something similar with bean sprouts, but I like the mushrooms a lot more.

    I did this to get rid of my enoki pack, but I’m probably going to go out and buy more just to make this again.

  11. I made this dish the night before last. Wow! what a great recipe. I always thought these were so hard to make, on the contrary. This is such an easy recipe and so relaxing to make. I didn’t have flour, but I make almond flour and it didn’t mess up the flavor at all. Very soothing to the soul (Seoul) – like a good bowl of chicken soup.

    • I’m glad to hear you enjoyed this dish so much. Thanks for letting me know that it worked with almond flour just as well. I’m sure my readers will appreciate this information some day. 🙂 I’ve got to make this myself soon as I haven’t made it for many years!

  12. I finally made this tonight after seeing it on your site about a week ago. I made it as a snack. It was very tasty and my husband really enjoyed it as well. THank you for the recipe:)

  13. I often fall into the temptation of buying a food item because it is cheap too. So I do my best to plan my weekly menu before I go supermarketing but *sigh* that doesn’t work all the time.

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