Zucchini-Oyster mushroom pancakes

Zucchini-Oyster mushroom pancakes 2017-08-14T16:20:39+00:00

Project Description

Many temples in Korea are located in the mountains. Nature’s tranquility is a must for monks concentrating on their spiritual practices. Situated far away from the villages, they have to be self-sufficient. Aside from their vegetable garden, the next largest provider for the temple kitchen is the forest. Unsurprisingly, monastic diets have a close connection to the land.

  • 1 zucchini
  • 200 grams oyster mushrooms
  • 2 red chili peppers
  • 1/2 cup flour
  • 1 tsp. salt
  • 5 tbsp. grape seed oil

For dipping sauce: 2 tbsp. soy sauce, 1tbsp. vinegar, 2 tsp. water

  1. Cut the zucchini in half. Slice one of the halves into matchstick-shaped pieces. Grate the other half.
  2. Blanch the oyster mushrooms in boiling salt water. Rinse the blanched oyster mushrooms in cold water. After draining, mince the oyster mushrooms.
  3. Cut the red peppers into thin slices taking care to maintain their circular shape.
  4. In a bowl, place the zucchini prepared in step one, the oyster mushrooms, flour, and salt. Mix the ingredients together.
  5. Pour some oil into a heated pan. Place a small amount of batter onto the griddle. Cook until both sides turn golden brown. Garnish with a couple of sliced red peppers on top. Turn the pancake over to bake lightly.
  6. Serve with the dipping sauce.