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!
Korean style mushroom pancakes
- 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
- Mix the mushrooms, spring onions and courgette together in a bowl.
- Add the 2 flours and black pepper to suit your taste.
- 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.
- Meanwhile heat some flavourless oil in a large frying pan, over a medium-high heat.
- 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.
- To make the dipping sauce combine the tamari and rice wine vinegar in a 2:1 ratio.
- Serve them up on a bed of sliced little gem, with a load of hot sauce.
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?