Monday, June 9, 2014

   Zucchini and Enoki Mushroom Pancake(Korean Style)

Enoki mushroom contain strong antioxidant and they taste absolutely amazing in Korean style pancakes ;) !

Today, let's make an easy, crispy, mouth-watering Zucchini and Enoki mushroom pancake.


100 gram of organic enoki mushroom, washed and chopped
1 small zucchini, juliened 
3/4 tsp salt
1/4 cup all-purpose flour
1 tbsp rice vinegar
1 tbsp soy sauce
1/2 tsp sesame oil
Olive oil


1. Spray olive oil on frying pan and use medium heat to stir fry the enoki mushroom for 1 to 2 minutes

2. Use a mixing bowl and put the zucchini strands, salt and flour together, add 1/2 cup of water and pour into the skillet after mixing

3. Spread the batter as thin as possible and cook each side 3 to 4 minutes until the color turns to lightly brown

4. Mix together the rice vinegar, soy sauce and sesame oil as dipping sauce to serve with the pancake

Note: Add a small amount of onion and green onion in the batter to enhance the flavor of the pancake. 

Enjoy! ~~

Check out the FTLOC Spiral Slicer that turned the zucchini into vegetable strands in seconds:

FTLOC Spiral Slicer           

FTLOC Citrus Sprayer

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