팽이 버섯 전
This is a very tasty way to enjoy the mild flavor of Enoki mushrooms.
12 ounces enoki mushrooms
2 each eggs
3 small green onion
4 ounces garlic chives
1 small carrot
1/2 teaspoon Pepper
1/2 teaspoon Salt
2 tablespoon all purpose flour
2 teaspoon rice flour
2 teaspoon sesame oil
2 tablespoon neutral flavored cooking oil
Fine chop the onion, garlic chives, and carrot.
Trim and discard the root section from the mushrooms, then wash the Enoki in cold water.
Place the rinsed Enoki into a medium mixing bowl, add the flour and sesame oil, and mix well.
In a separate bowl, beat the egg and chopped vegetables together.
Combine the egg mix with the enoki and mix well.
Heat a fry pan over medium heat.
Add cooking oil.
Drop battered enoki into the hot pan by the spoon full (making several small pancakes) and quickly spread the enoki evenly.
Cook until bottom is a light golden brown, then turn and repeat.
Repeat until all of the mixture is cooked.
Serve warm as an appetizer or as part of a ban chan array with a Korean meal.