My Korean Kitchen · by Sue | My Korean Kitchen★ 4.9 (33)
Korean Enoki Mushroom Pancakes
NUTRITION · PER SERVING15M COOK
CAL 6%·PRO 11%
CARBS 7G25% OF CAL
2G FIBER0G SUGAR5G OTHER
FAT 7G57% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Korean-style mushroom pancakes made with enoki mushrooms, flour batter, and vegetables. They're crispy on the outside and tender inside, served as an appetizer or side.
starterkoreaneggs🍳 skilletdairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 pack enoki mushrooms ((200 g / 7 ounces), woody stems removed, rinsed and pat dried with kitchen paper)
- 2 Tbsp all purpose flour ((or rice flour))
- 1 tsp sesame oil
- 2 extra large eggs (, beaten)
- 20 g small carrot ((0.7 ounces), finely diced)
- 10 g onion ((0.4 ounces), finely diced)
- 5 g garlic chives ((or green onions)(0.2 ounces), finely chopped)
- 1/8 tsp fine sea salt ((or more to taste))
- A few sprinkles ground black pepper
- Some cooking oil ((I used rice bran oil))
At a glance
PER SERVING · TIME 15M
CAL 6%·PRO 11%
CARBS 7G25% OF CAL
2G FIBER0G SUGAR5G OTHER
FAT 7G57% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 119mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 259mg
- Calcium
- 21mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 119MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.