Meatfree Mondays: Korean style mushroom pancakes

A while back I bought some enoki mushrooms on a whim, and they then sat in my fridge staring at me,while I tried to figure out what to make with them. I discovered the Korean dish Paeng-ee Beoseot Jeon, which are enoki mushroom pancake/fritter type critters. They are something I have been playing around with for ages and have made a few different versions of. The original recipe I found had regular flour and egg in, but I don’t think anything is lost in my translation of the dish.

What I ended up with is delicious, crunchy, kinda-healthy vegan junk-food that loves a good bit of chili sauce and is exactly what you need after an wading through the mire of a particularly hellish Monday!

Covered in hot sauce… all the hot sauce!!!

Korean style mushroom pancakes

(gluten-free, vegan)

  • 150g exotic mushrooms – I used a mixture of long stemmed enoki and shimeji and then also some maitake, torn up a bit.
  • 4 spring onions, cut into 2 inch lengths and then sliced into straws
  • 1/2 a regular sized courgette, similarly cut into strips (not as skinny as the the onion, but around 2 inches long).
  • 2tbsp plain gluten-free flour
  • 2tbsp tapioca flour
  • black pepper
  • 2tbsp flavourless oil, you may need a little extra depending on how many batches of the pancakes you make,
  • tamari sauce
  • rice wine vinegar
  • gluten-free hotsauce – I use sriracha
  • little gem lettuce, roughly chopped


  1. Mix the mushrooms, spring onions and courgette together in a bowl.
  2. Add the 2 flours and black pepper to suit your taste.
  3. SLOWLY add water to this to make the batter, you probably need about a shot glass of water – not much more, just so the batter coats everything when you mix it all together. If you overdo the water then just add a tiny bit more of both of the flours until it thickens back up. Leave this to rest for a couple of minutes.
  4. Meanwhile heat some flavourless oil in a large frying pan, over a medium-high heat.
  5. Once the oil is up to temperature fry the pancakes, size wise I usually make them about 3 inches diameter, be careful not to overcrowd the pan… nobody likes a soggy pancake!! Or them all conjoining into 1 big pancake party! Cook on each side until golden, pat off excess oil and keep any waiting pancakes warm under a low grill.
  6. To make the dipping sauce combine the tamari and rice wine vinegar in a 2:1 ratio.
  7. Serve them up on a bed of sliced little gem, with a load of hot sauce.


And a little close-up just for good measure!


Again this takes around 15 mins to make… It depends on how many batches you need to make your fritters. I’m pretty lazy – I like food that is tasty and quick! You can switch out the courgette for carrots or peppers, they both work well! I love to experiment with new ideas – do you have any recipes that you’d like to see be reworked gluten free?




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