Paengi Beoseot Jeon (Enoki and Egg Pancakes, 4 Side Servings)

Trim woody enoki ends, rinse briefly, dry well and divide into small clusters.

Finely chop carrot, onion and chives. Beat two eggs with the vegetables, 1/8 tsp salt and pepper.

Lightly coat mushrooms with 2 tbsp flour and 1 tsp sesame oil, then mix into the egg and vegetable batter.

Heat a thin layer of oil over medium heat, spoon small pancakes and fry until golden. Turn and cook the other side.

Check that the egg mixture is completely firm in the center, not just browned outside, before serving.