5ggarlic chives(or green onions)(0.2 ounces), finely chopped
1/8tspfine sea salt(or more to taste)
A few sprinklesground black pepper
Somecooking oil(I used rice bran oil)
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.)