Crispy Fried Devon Ham – Perfect Snack or Side Dish

on
0

Crab & Enoki Mushroom Pancake – Crispy, Savory, and So Satisfying!

on

A golden, crispy Korean-style pancake packed with imitation crab, tender enoki mushrooms, and spring onions – this eggy delight is a perfect side or light meal you’ll want to make again and again.

Looking for a simple yet flavor-packed Korean dish? This Crab and Enoki Mushroom Pancake (게맛살 팽이버섯전) is the ultimate comfort food with a crispy edge and soft, savory inside. Made with affordable imitation crab, delicate enoki mushrooms, and seasoned eggs, it’s a quick and satisfying dish that’s perfect for busy weeknights or a Korean-style brunch. With just a few ingredients, you can create this golden, pan-fried pancake that’s bursting with umami and texture.

In Korean home cooking, “jeon (전)” or savory pancakes are beloved comfort foods, often made for holidays, family gatherings, or just because they’re easy and satisfying. This crab and enoki mushroom version is inspired by the kind of casual banchan (side dishes) served with rice and kimchi. The enoki mushrooms add a juicy tenderness and slight chew, while imitation crab brings a slightly sweet, seafood umami that pairs beautifully with spring onion. The result? A crispy-edged, fluffy pancake that's hearty yet light. It’s naturally gluten-free if you use gluten-free potato starch, and it’s also packed with protein from the eggs. You can prep the mixture ahead of time and fry just before serving – perfect for meal planning or entertaining.

Key Ingredients & Their Roles

• Imitation Crab (게맛살) → Adds a sweet, seafood flavor and meaty texture without the cost of real crab.
• Enoki Mushroom (팽이버섯) → Offers a delicate chew and moisture, giving the pancake a tender bite.
• Spring Onion → Lends freshness, color, and a mild onion flavor that balances the richness.
• Eggs → Bind the mixture together and create a fluffy, cohesive texture.
• Potato Starch → Gives the pancake a crispy edge and helps hold moisture inside.
• Salt & Pepper → Enhances the natural flavors without overpowering the ingredients.















Crab & Enoki Mushroom Pancake Recipe Details

📌 Prep Time: 10 minutes | Cook Time: 10–15 minutes | Total Time: 20–25 minutes | Cuisine Type: Korean | Calories: ~200 kcal per serving (estimate) | Serving Size: Serves 4 as a side dish or light meal


📝 Ingredients:

  • 300g imitation crab (about 10.5 oz), chopped

  • 1 pack (360g / ~12.7 oz) enoki mushroom, diced

  • ½ cup spring onion, sliced

  • 6 eggs, whisked

  • 3 tablespoons potato starch

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • Vegetable oil for frying

👨‍🍳 Instructions:

  1. Prepare ingredients:
    • Chop imitation crab into small bite-sized pieces.
    • Trim the root off enoki mushrooms and dice them into smaller lengths.
    • Slice spring onions thinly.

  2. Mix the batter:
    • In a large mixing bowl, combine chopped crab, diced enoki mushrooms, and sliced spring onion.
    • Add whisked eggs, potato starch, salt, and pepper.
    • Mix until everything is well combined.

  3. Heat the pan:
    • Heat a non-stick pan over medium heat and add a generous amount of vegetable oil.

  4. Fry the pancakes:
    • Spoon a portion of the mixture into the pan and flatten slightly to form a pancake.
    • Fry for about 3–4 minutes on each side, or until golden brown and crispy.
    • Repeat with remaining mixture, adding oil as needed between batches.

  5. Serve hot:
    • Serve immediately with dipping sauce or enjoy as-is.

🧂 Optional dipping sauce: Mix 2 tbsp soy sauce + 1 tbsp vinegar + ½ tsp sesame oil + pinch of chili flakes.

Tips & Ingredient Substitutions

✔ Vegan swap: Use mashed tofu or a vegan egg substitute instead of eggs and a vegan imitation crab or shredded mushrooms for a similar texture.
✔ Gluten-free: Potato starch is naturally gluten-free, but double-check your imitation crab packaging.
✔ Add-ins: Try a small handful of shredded zucchini, carrot, or even kimchi for extra flavor.
✔ Time-saving tip: Chop ingredients the night before and store in an airtight container for quicker prep the next day.

Frequently Asked Questions (FAQ Section)

Q: Can I make this ahead of time?
A: Yes! Mix the batter up to a day in advance and store it in the fridge. Fry just before serving for best texture.

Q: What can I use instead of imitation crab?
A: Cooked prawn, real crab meat, or even canned tuna can be used as alternatives.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat in a pan for a few minutes to crisp them up again.

Q: Can I freeze these pancakes?
A: Yes, you can freeze them after frying. Place parchment between each pancake and store in a freezer-safe container. Reheat in a pan or air fryer.

Q: What dipping sauce goes well with it?
A: A simple soy-vinegar-sesame oil mix is perfect, or you can use store-bought ponzu sauce.

 Wrap-Up 

This crispy, savory crab and enoki mushroom pancake is a true Korean comfort dish – fast, flavorful, and full of texture. Whether you enjoy it with rice, as a snack, or a banchan side, it’s guaranteed to be a crowd-pleaser. Have fun with the add-ins and let your fridge inspire you!

💬 Have you tried making jeon before? What’s your favorite version? Let me know in the comments below!

👉 Try next: Zucchini and Prawn Pancake 

Keywords (키워드)

crab and enoki mushroom pancake, Korean crab pancake, easy jeon recipe, egg and mushroom pancake, Korean side dish idea, 게맛살전, 팽이버섯요리, 전 만들기, 한국식 계란전, 간단한 반찬 요리

Comments

Post a Comment