Shiitake mushroon jeon is a crispy, savory Korean pancake featuring tender shiitake mushrooms, perfect as a snack or side dish. It’s easy to make and full of rich umami flavor.

Ingredients:
- 18 shiitake mushrooms
- 150 grams ground beef
- 1/4 block tofu
- 30 grams onion
- 30 grams carrot
- 2 eggs
- 1/4 cup flour
- Cooking oil as needed
Seasoning Ingredients:
- 1 tablespoon soy sauce
- 1/2 tablespoon sugar
- 1/2 tablespoon chopped green onion
- 1 teaspoon minced garlic
- 1/2 tablespoon sesame oil
- A pinch of sesame seeds
- 1/2 egg white
- A pinch of salt
- A pinch of black pepper
Instructions

Prepare the shiitake mushrooms by removing the stems and making star-shaped cuts on the caps.
Tip: You can save the stems to make broth later by washing them thoroughly.

Finely chop the onion and carrot. Crumble the tofu with the back of a knife, wrap it in a cheesecloth and squeeze out the excess water. In a bowl, beat the eggs with a pinch of salt to make egg wash.

Place the ground beef on a paper towel to remove excess blood, then transfer it to a mixing bowl. Add the chopped onion, carrot, tofu and seasoning ingredients. Knead the mixture until it becomes sticky to make the filling. (Tip: You can mix ground pork with ground beef for a softer and more flavorful patty.)

Dust the inside of the shiitake mushrooms with flour, fill with the meat mixture, then coat lightly with flour again and dip in the egg wash.

Heat oil in a frying pan, place the stuffed mushrooms meat-side down, and cook over low heat, flipping occasionally, until the filling is cooked through.
[Source: W table]
(Pyogo beoseot jeon, shiitake mushroom pancake, pan-fried shiitake mushrooms, Korean-style mushroom fritters, savory shiitake jeon)