Korean Enoki Mushroom Pancakes

Korean enoki mushroom pancakes are one of the best enoki mushroom recipes I’ve made to date. They are simple and easy to make with only a few key ingredients. This recipe is perfect for an appetizer, however, they are so delicious I doubt you will want to share!

crispy mushroom pancakes on a platter

Enoki mushrooms have long thin stems and tiny button caps. They are very popular in Korean, Japan, and Chinese cuisine. Other common names you’ll hear them referred to as are enokitake mushrooms and golden needle mushrooms.
enoki mushroom being held with chopsticks

What do enoki mushrooms taste like?

Enoki mushrooms have a mild taste which makes them a very versatile mushroom. They have a slight crunchiness to them, kind of like an al dente noodle. They can be eaten raw or cooked. Enoki mushrooms are low calorie, contain a lot of essential nutrients, and are said to be an immune-boosting food.

Where can I buy enoki mushrooms?

Enoki mushrooms can be bought at your local Asian grocery store. I have yet to see them at large grocery chains like Safeway or Whole Foods. Try a quick Google search to see if your grocery store has them in stock, or where your closest Asian grocer is located!

How to make Korean enoki mushroom pancakes

Wash the mushrooms and trim them about two inches above the woody stem part. Loosely pull them apart from each other so that they are separated into tiny clusters and put into a bowl. Lightly spray with cooking oil and sprinkle in the flour and mix so they are lightly coated.

Add in the beaten eggs, onion, carrots, green onions, and a few cracks of salt and pepper. Mix thoroughly until combined.

Heat a pan over medium heat and spray with cooking spray once hot. Scoop out small bite-sized clusters of mushrooms into the pan. Cook until they turn light brown, about two minutes. Then flip over for an additional two minutes and place the cooked mushroom pancakes on a plate.


Coat the pan with cooking spray in between batches. Repeat that process until all mushrooms are cooked. Serve with soy sauce!

Recipe adapted from MyKoreanKitchen.com

Print Recipe
5 from 4 votes

Korean Enoki Mushroom Pancakes

Korean enoki mushroom pancakes are one of the best enoki mushroom recipes I’ve made to date. They are simple and easy to make with only a few key ingredients. This recipe is perfect for an appetizer, however, they are so delicious I doubt you will want to share!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Appetizer
Cuisine: Korean
Keyword: enoki mushroom pancake
Author: Globally Flavored

Ingredients

  • 1 package 7 or 8 oz of small enoki mushrooms, fresh
  • Cooking spray
  • 2 tablespoon flour
  • 2 eggs beaten
  • 2 tablespoon cup carrots finely diced
  • 2 tablespoon onion finely diced
  • 1 green onion finely diced
  • Sprinkle of salt and pepper

Instructions

  • Remove the enoki mushrooms from their package and trim them about two inches above the woody stem part. Loosely pull them apart from each other so that they are separated into tiny clusters (about five to ten mushrooms). Put the mushrooms into a bowl and lightly spray with cooking oil. Then sprinkle in the flour and mix so they are lightly coated with flour.
  • Add in the beaten eggs, onion, carrots, green onions, and a few cracks of salt and pepper. Mix thoroughly until combined.
  • Heat a pan over medium heat and spray with cooking spray once hot. Scoop out small bite-sized clusters of mushrooms into the pan. Cook until they turn light brown, about two minutes. Then flip over for an additional two minutes and place it on a plate.
  • Repeat that process until all mushrooms are cooked. Coat the pan with cooking spray in between batches. Be sure to mix the bowl of mushrooms because the egg will gravitate towards the bottom of the bowl.
  • Serve with soy sauce!


4 thoughts on “Korean Enoki Mushroom Pancakes”

  • 5 stars
    Big fan of these! Unlike any appetizer I’ve ever had. Love mushroom-based dishes like this, keep em coming

  • 5 stars
    I have seen these mushrooms in Asian stores and never knew what to cook with them. Found your recipe and then last week bought these mushrooms. Weekend brunch today is this pancake. It is delicious and spongy and I didn’t realize how soft these mushrooms are and have no flavor or smell of their own which is a good thing. This recipe is now one of my favs. Definitely will make them over and over. Thank you for the detailed pictures in the recipe and it did help me a lot.

  • 5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

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