Okjubu's Eggplant and Zucchini Mushroom Pancake

Name: Okjubu's Eggplant and Zucchini Mushroom Pancake
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: eggplant 1 piece; zucchini 1/2 piece; enoki mushroom 1 pack; salt 1/2 tablespoon; starch 2 tablespoons; tempura flour 1 tablespoon; vegetable oil as needed; flavorful soy sauce a little

A crispy, savory vegetable pancake so delicious it can win over even those who dislike eggplant

15 min Difficulty Easy drinking snack

Main ingredients

eggplant zucchini enoki mushroom starch tempura flour

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eggplant zucchini enoki mushroom starch tempura flour

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2 servings

Recipe

Slice the eggplant and zucchini thinly using a mandoline, and tear the enoki mushrooms lightly.
Add 1/2 tablespoon of salt to the prepared vegetables, mix well, and let them sit to draw out moisture. Squeeze out all the water by hand.
Add 2 tablespoons of starch and 1 tablespoon of tempura flour to the squeezed vegetables and gently toss to combine.
Heat a pan and add generous amount of vegetable oil. Place the mixture in the pan and cook until golden and crispy on both sides.
Serve the finished pancake with a drizzle of flavorful soy sauce as a dipping sauce.

Slice the vegetables thinly.
Salt and squeeze out as much moisture as possible.
Mix in starch and tempura flour gently.
Fry in oil until crispy.

Cooking tips

Make sure to thoroughly squeeze out moisture from the vegetables to prevent the batter from becoming sticky and to maintain crispiness.
If the soy sauce is too salty, mix it with flavorful soy sauce to create a more balanced, savory dipping sauce.

Recommended for

Those who want to try cooking eggplant in a unique and delicious way.
People craving a simple, crunchy pancake on rainy days.

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Okjubu's Eggplant and Zucchini Mushroom Pancake

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