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Korean Enoki Pancakes Recipe

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Adjust Servings:
200g Enoki Mushrooms Woody parts removed, cut into 3 parts
1 medium Carrot shredded or diced
1/2 small Onion diced or thinly sliced
10g chives finely chopped
2 tbsp rice flour of plain flour
2 large Egg
1 tsp Sesame Oil
1/8 tsp Sea salt to taste
to taste Black Pepper
enough to coat pan Olive Oil or whatever choice of cooking oil
1 stalk Spring Onion finely diced to garnish

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Korean Enoki Pancakes Recipe

Enoki pancakes is a tasty snack great for both kids and adults or a side dish in a meal.

  • 15m
  • Serves 4
  • Easy




If you love Korean pancakes, you will love this enoki pancakes. Enoki mushrooms are usually used in soups in Asian delicacies or stir-fries, thus this is a rather different use of the mushrooms. This dish is not only yummy, it is also healthy and so easy to make!

Enoki pancakes are also great as a snack, breakfast or dinner, as well as a great finger food for parties because it is soooo easy to make and it is a pretty healthy snack. Great way to get kids eating their vegetables.

Enoki mushrooms (Flammulina veluptipes) also known as Enokitake mushrooms or even Enokidake mushrooms are actually a long and thin type of mushroom with small caps on one end and is native to China, Japan and Korea. Chinese recognize this particular mushroom as Jingu while Koreans refer to it as “paengi beoseot”.

All through Asian history, physicians considered Enoki shares most of the health advantages of other Asian mushrooms, which includes its overall immune enhancing qualities, anti-cancer abilities, helping in liver illnesses, gut issues, improve bowel movements, high cholesterol levels, high blood pressure levels, regulates blood sugar levels, as well as anti-aging. Enoki is frequently utilized in Asian herbal remedies/tonics for cancer patients in addition to overall health boosters. Lower in calories and high in nutritional content, it is beneficial to consume enoki or other types of mushrooms on a daily basis.

You can choose to cut the enoki mushrooms into 2 or 3 parts as the long strands can be a little chewy especially with little kids. Or you can choose to use them whole. I enjoyed them whole as I find it more flavourful as you chew but hubby prefers them cut into smaller pieces so 1/3 is a compromise.

This is a really simple recipe and you can give it a little variation by replacing 1/4 or 1/3 of the carrots with kimchi finely chopped up or do a part replacement if you do not want the kimchi to be overpowering.You can also add beansprouts to boost the vegetables within and give it a little crunch. In fact, you can skip the enoki and make it into a vegetable pancake. As with sweet pancakes, the ways to eat it is quite unlimited. But key is ingredients used must cook fairly quickly.

I find enoki pancakes to be basically comfort food and reminds me a little of oyster pancake. So this is a really good replacement for vegetarians. You can also replace with meatier mushrooms for a different mouthfeel.

Just a note on the flour used. In this recipe, I have used rice flour (gluten free) mainly because I have this and I try to use it to keep my stocks fresh. But you can also use all purpose plain flour (which I have tons of but because we bake breads and make pasta so often, I have no worries of freshness of my flours.) Speaking of breads and pastas, please feel free to check out our recipes for both sourdough and soft bread (many recipes) as well as sourdough or regular pasta.

Enoki pancakes are so satisfying to eat with white rice (I think I could have wolfed down my bowl of rice with just the enoki pancakes) or you can just have them as a healthy vegetarian snack. Oh my goodness, just thinking of it is making me hungry!!!

If you tried and enjoyed this recipe, please feel free to leave a comment or note.

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Mix ingredients together evenly

Tear the enoki mushrooms to individual strands and place into a mixing bowl. Add in all the dry ingredients and mix thoroughly so that the flour is not lumpy before adding the eggs and mixing well.


Softening the mushrooms

Leave the mixture on for 5 minutes allowing the mushrooms to soften and absorb the egg mixture.
Meanwhile prepare the frying pan and a plate lined with kitchen paper towels to absorb oil from the fried pancakes.


Pan fry

Heat up the pan with a thin coating of oil. Once heated on medium to high heat, use a spoon and fork to pick up a chunk of the mixture and place on heated pan. The size of each pancake is up to your preference but I prefer them about the size of 2-3 mouthfuls so it is easy to eat.

Scoop more pancake mix onto the pan making sure that the pancakes do not touch each other.
Flip the pancakes over after 1 minute or once it is lightly browned.
Once both sides are browned, remove and place on the plate with paper towels.
Once all the pancakes are fried, transfer the pancakes to a serving plate and garnish with spring onions and anything else you desire.


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