Chewy Shiitake Mushroom Jeon with Donggeurangttaeng Filling
Chewy Shiitake Mushroom Jeon with Donggeurangttaeng Filling
Shiitake Mushroom Jeon: A Recipe for Delicious Shiitake and Egg Pancakes Using Donggeurangttaeng Dough
Made with delicious donggeurangttaeng filling inside chewy shiitake mushrooms, these ‘Shiitake Mushroom Jeon’ are a family favorite. They’re perfect as a side dish for rice or as a savory snack!
Main Ingredients- 7 fresh shiitake mushrooms
- Donggeurangttaeng dough (store-bought or homemade)
- 2 fresh eggs
- A little flour for dusting
- A pinch of salt
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, we’ll prepare the shiitake mushrooms. Trim off the tough stem ends at the base of the mushroom cap with scissors.
Step 2
Gently rinse the mushroom caps under running water to remove any dirt. Be careful not to rub too hard, as this can diminish their wonderful aroma.
Step 3
Now, let’s make them look pretty! Make a cross-shaped cut on the underside of the mushroom cap. When cooked, this will make the mushroom open up like a flower, which is very appealing. If you prefer a star shape, make five cuts.
Step 4
Lightly dust the inside of the shiitake mushroom cap, where you’ll place the filling, with flour. This will help the donggeurangttaeng mixture adhere better later.
Step 5
Check that the flour is evenly distributed on the inside of the shiitake mushrooms.
Step 6
Crack the 2 fresh eggs into a bowl. Add just a pinch of salt to help remove any eggy smell and add a touch of flavor. Whisk the eggs well with a fork or whisk until smooth.
Step 7
If you’re making your own donggeurangttaeng dough, prepare 1 cup of ground beef, 1 cup of ground pork, 50g of rehydrated and finely ground dried radish greens, 1 grated carrot, 1 grated onion, 2 stalks of finely chopped green onion, a handful of finely chopped chives, and half a block of tofu, squeezed dry and mashed. To this, add 1 tablespoon of minced garlic, 1 teaspoon of ginger syrup, 1 tablespoon of salt, 1 tablespoon of oyster sauce, and a little black pepper. Mix everything thoroughly until well combined to create your delicious donggeurangttaeng dough. (For a more detailed recipe, please refer to my blog post on ‘How to Make Donggeurangttaeng’.)
Step 8
Carefully fill the flour-dusted hollow of the shiitake mushrooms with the prepared donggeurangttaeng mixture. Using a spoon makes this easier.
Step 9
Avoid overfilling the mushrooms so the filling becomes too bulbous. Fill them to a thickness that follows the mushroom’s natural shape. The meat will expand as it cooks, so overfilling can distort the shape.
Step 10
Lightly dust the top of the shiitake mushrooms, where the donggeurangttaeng mixture is placed, with a bit more flour. This will help the egg wash adhere better, resulting in a tastier pancake.
Step 11
Ensure the dry flour is evenly coated on the top surface of the shiitake mushrooms.
Step 12
Now, it’s time to dip the shiitake mushrooms into the egg wash. Make sure to coat the side with the donggeurangttaeng filling thoroughly with the egg wash. The outer cap doesn’t need as much egg coating.
Step 13
Heat a generous amount of cooking oil in a pan. Carefully place the shiitake mushrooms into the hot pan, filling-side down first. Since there’s raw meat, it’s important to cook them slowly over medium-low heat rather than high heat to ensure they cook through evenly.
Step 14
It’s crucial that the raw meat inside cooks completely. Once one side is golden brown, cover the pan with a lid for a short while to allow the filling to cook through and become tender and moist.
Step 15
Remove the lid and flip the pancakes, turning them occasionally to ensure they are evenly browned and cooked on all sides. The aroma of the shiitake mushrooms combined with the rich flavor of the donggeurangttaeng will be absolutely delicious!
Step 16
And there you have it! Your delicious Shiitake Mushroom Jeon with Donggeurangttaeng filling is ready. They taste best when enjoyed warm!
