Kale + Mushroom Eggy Pancake

It’s kinda like a cross between a veggie pancake/bing/jeon and a frittata. I love that the edges come out cwisp and cheese + sriracha is always a winner in my book. I wanted to use shimeji mushrooms for the texture but alas the farmer’s market didn’t have any, but they did have these cute bb oyster mushrooms! Sharing what I used but def a template for whatever you have on-hand. I also think a parmesan crust would have been fun texture-wise and also that special parmesan umami saltiness 😀 More snippets over on reels!

ɪ ᴜꜱᴇᴅ:

• 1/4 yellow onion, diced
• ~8 ribs of lacinato kale, de-ribbed and chopped (I like to keep some of the skinnier ribs instead of pulling it all the way through)
• handful of baby oyster mushrooms, roughly diced
• 2 eggs
• 1/4 cup flour
• 1 tbsp cornstarch
• 1/4 tsp gochugaru
• heavy pinch of salt
• 2 tbsp water
• mozarella
• scallions
• sriracha (some @trybachans would have been good too!

ᴛᴏ ᴍᴀᴋᴇ:

• Heat up oil over medium heat and saute onions until translucent. Add in mushrooms and hit it with a little water, saute for about 30 seconds. Add in kale and cook until veggies are softened, seasoning with salt and pepper
• Mix together batter of eggs, flour, cornstarch, water, gochugaru, and salt
• Allow veggies to cool slightly and then mix into batter
• Heat up a good amount of oil over medium heat (having enough oil helps make sure it comes out crisp!), then spread batter into a disc shape
• Cook first side until it starts to set and is golden brown ~4-5 minutes. Flip and cook other side until golden brown ~3 minutes
• Top with mozzarella and broil on high for 2-3 minutes until cheese is golden brown and bubbly
• Finish off with sauce of choice + scallions