There’s something incredibly satisfying about a dish that combines crunch, umami, and just the right touch of savory-salty depth—and that’s exactly what you get with these Enoki Mushroom Pancakes with Soy Dipping Sauce. If you’ve never tried enoki mushrooms this way, you’re in for a treat. These delicate mushrooms transform in a skillet, turning golden and crispy, while still maintaining their signature tender snap. Paired with a quick homemade dipping sauce that’s salty, tangy, and a bit spicy if you like, this is the kind of recipe you’ll want to make on repeat—whether you’re craving a light lunch, an easy appetizer, or a late-night snack. It's also a great way to explore enoki mushroom recipes with a Korean-inspired twist that leans into comfort food territory without being heavy.
Crispy Enoki Mushroom Pancakes with Savory Soy Dipping Sauce
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Chinese, Korean
Servings 2 to 3 (makes about 6 small pancakes)
Nonstick Skillet or Frying Pan A large nonstick skillet helps prevent sticking and makes cleanup easy. A well-seasoned cast-iron pan also works beautifully.
Mixing bowls At least two—one for the batter, one for the dipping sauce.
Spatula For flipping the pancakes without breaking them.
Knife & cutting board For prepping your vegetables and mushrooms.
Measuring spoons & cups To ensure everything is perfectly balanced.
Whisk or Fork To beat the eggs and mix the batter thoroughly.
Fine grater For grating fresh garlic into the dipping sauce.
For the Enoki Pancakes
- 2 bunches enoki mushrooms around 200g each, roots trimmed and separated into small bundles
- ½ small carrot julienned very thin
- 2 scallions thinly sliced
- 1 small red chili optional, thinly sliced
- 2 eggs
- ½ cup all-purpose flour
- ¼ cup rice flour adds extra crispiness
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup cold water plus more if needed
- Neutral oil for frying such as vegetable or canola oil
For the Soy Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar or honey
- ½ tsp grated garlic
- ½ tsp gochugaru Korean red pepper flakes or chili flakes
- 1 tsp toasted sesame seeds
- 1 tbsp finely chopped scallions
Prepare the Enoki Mushrooms
Start by trimming the root ends off the enoki mushrooms. Gently separate them into smaller bundles—this helps the pancakes fry evenly and gives them great texture. Rinse lightly and pat dry with a paper towel to remove excess moisture, which can interfere with crisping.
Make the Batter
In a large mixing bowl, whisk together the eggs, cold water, salt, and black pepper. Add the all-purpose flour and rice flour, and mix just until combined. You want a slightly runny batter—think tempura-style. If it feels too thick, add a splash more water.
Add Vegetables
Toss the enoki mushrooms, julienned carrots, scallions, and sliced chili (if using) into the batter. Mix gently with tongs or clean hands to coat everything evenly.
Fry the Pancakes
Heat a few tablespoons of oil in a nonstick skillet over medium heat. Once hot, scoop about ¼ cup of the mixture into the pan and press lightly to flatten. Fry for 2–3 minutes per side, or until golden brown and crispy. Work in batches so the pan doesn’t get overcrowded, adding more oil as needed.
Drain and Rest
Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil. Let them rest for a minute or two—this helps them firm up and stay crisp.
Make the Dipping Sauce
In a small bowl, mix together soy sauce, rice vinegar, sesame oil, sugar (or honey), grated garlic, gochugaru, sesame seeds, and chopped scallions. Stir well and set aside.
Serve
Serve the enoki mushroom pancakes hot with the soy dipping sauce on the side. You can garnish with extra scallions or sesame seeds for a finishing touch.
Pairings
These enoki pancakes are incredibly versatile. Here are a few ideas to round out your meal:
- Main Dish Pairing: Serve alongside a bowl of kimchi fried rice or a light miso soup to keep things balanced and hearty.
- Beverage Pairing: A chilled glass of soju or a crisp lager goes beautifully here. For a non-alcoholic option, iced barley tea (boricha) makes a great traditional pairing.
- Additional Sides: Try them with a small serving of pickled radish or a side of japchae (Korean glass noodles). Their textures complement the crispiness of the pancakes.
- Fusion Spin: If you're into fusion, try folding them into a lettuce wrap with a dab of gochujang and some pickled onions. A unique twist that brings out their umami power.
Frequently Asked Questions
1. What kind of mushrooms are best for this recipe?
This dish specifically uses enoki mushrooms, which have a long, thin, noodle-like shape and a delicate texture. They crisp beautifully when pan-fried, making them ideal for pancake-style recipes. Other mushrooms like shiitake or oyster won’t provide the same texture or appearance, though they work in different types of savory pancakes.
2. Can I use just one type of flour?
Yes, you can use all-purpose flour alone if rice flour isn’t available. However, rice flour adds a lighter, crisper texture that’s ideal for frying. It’s a small addition that makes a big difference.
3. Are these pancakes traditional Korean fare?
These pancakes are inspired by Korean-style vegetable jeon, which are savory fritters or pancakes made with various vegetables and a light batter. While not a traditional enoki mushroom recipe Korean homes might prepare daily, they borrow that spirit and elevate it with a focus on a single ingredient—enoki mushrooms.
4. How do I make these gluten-free?
Swap both flours for a gluten-free all-purpose blend, and ensure your soy sauce is gluten-free (tamari is a great substitute). The texture will vary slightly but will still be delicious and crisp.
5. What’s the best way to store and reheat leftovers?
If you somehow don’t eat them all immediately, let the pancakes cool completely before storing in an airtight container in the fridge. Reheat in a skillet over medium heat or in a toaster oven to restore crispiness—microwaving will make them soggy.
