12 ounces enoki mushrooms
3 small green onion
4 ounces garlic chives
1 small carrot
1/2 teaspoon Pepper
1/2 teaspoon Salt
2 tablespoons all purpose flour
2 teaspoons rice flour
2 teaspoons sesame oil
2 tablespoons neutral flavored cooking oil
Finely chop the onion, garlic chives, and carrot.
Trim and discard the root section from the mushrooms, then wash the enoki in cold water.
Place the rinsed enoki into a medium mixing bowl, add the flour and sesame oil, and mix well.
In a separate bowl, beat the egg and chopped vegetables together.
Combine the egg mix with the enoki and mix well.
Heat a fry pan over medium heat.
Add cooking oil.
Drop battered enoki into the hot pan by the spoon full (making several small pancakes) and quickly spread the enoki evenly.
Cook until bottom is a light golden brown, then turn and repeat.
Repeat until all of the mixture is cooked.
Serve warm as an appetizer or as part of a banchan array with a Korean meal.