Nutritious Shiitake Mushroom Pancakes (Jeon)
Nutritious Shiitake Mushroom Pancakes (Jeon)
A Fantastic Jeon Combining Chewy Shiitake Mushrooms and Savory Donggeurangteng!
These are delightful savory pancakes (jeon) made by stuffing chewy fresh shiitake mushrooms with a seasoned ground meat and tofu mixture (donggeurangteng). Their wonderfully chewy texture and savory filling make them a light and enjoyable dish for everyone. They are perfect for a healthy meal, for entertaining guests, or as a festive dish during holidays. This is the second part of our series on utilizing leftover donggeurangteng filling!
Main Ingredients- 15 Fresh Shiitake Mushrooms
- Leftover Donggeurangteng Filling (approx. 1 cup)
- Egg Wash (2 eggs + pinch of salt)
Seasoning & Others- Pinch of Salt (for egg wash)
- Cooking Oil (Sunflower oil or vegetable oil)
- Pinch of Salt (for egg wash)
- Cooking Oil (Sunflower oil or vegetable oil)
Cooking Instructions
Step 1
Prepare fresh, high-quality shiitake mushrooms. It’s best to use mushrooms of similar size for even cooking.
Step 2
Carefully trim off the tough stem ends of the shiitake mushrooms with a knife. Gently wipe the caps with a paper towel or damp cloth to remove any dirt. Briefly rinse them under cold running water and shake off excess moisture. Avoid soaking them for too long, as this can make them mushy.
Step 3
Generously stuff the cut side of each shiitake mushroom with the prepared donggeurangteng filling. Use a spoon or your fingers to ensure the cavity is completely filled. (Tip: Using the tofu donggeurangteng recipe previously shared will yield excellent results.)
Step 4
In a small bowl, crack two eggs and add a pinch of salt. Whisk thoroughly with a fork or whisk until the eggs are well combined and no streaks of white remain, creating a smooth egg wash.
Step 5
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Dip each stuffed shiitake mushroom into the egg wash, ensuring the filling and mushroom are well coated. Carefully place the mushrooms filling-side down onto the hot pan. Cook until the bottom is golden brown and set.
Step 6
Using a spatula, gently flip the shiitake mushroom jeon. Lightly press down on the top of each pancake with the spatula to help the filling cook evenly and to ensure a good sear on the second side. Continue to cook until both sides are beautifully golden brown.
Step 7
Enjoy the harmonious blend of the fragrant, chewy shiitake mushrooms and the tender, savory donggeurangteng filling. They are best served warm!
