Duck and Shiitake Mushroom Jeon: A Delicious Korean Pancake
How to Make Flavorful Duck and Shiitake Mushroom Jeon
Introducing a delightful jeon made with duck and shiitake mushrooms. This recipe combines savory smoked duck with the earthy aroma of shiitake mushrooms for a truly satisfying bite. Perfect as an appetizer or a side dish!
Pancake Ingredients
- 4 shiitake mushrooms (if using dried, rehydrate in water)
- 2 large eggs
- Generous amount of grapeseed oil or cooking oil for frying
- 3-4 Tbsp all-purpose flour
- 250g sliced smoked duck
- 2 Tbsp Korean pancake mix (optional, for extra crispiness)
Duck Mixture
- 1/4 block firm tofu, well-drained
- 1/2 tsp minced garlic
- Pinch of ginger powder (or minced ginger)
- Pinch of black pepper
- Pinch of salt
- 1/4 block firm tofu, well-drained
- 1/2 tsp minced garlic
- Pinch of ginger powder (or minced ginger)
- Pinch of black pepper
- Pinch of salt
Cooking Instructions
Step 1
If using dried shiitake mushrooms, soak them in warm water for at least 30 minutes until fully rehydrated. For fresh shiitake mushrooms, blanch them in boiling water for about 1 minute to enhance their flavor. Rinse the blanched mushrooms under cold water immediately.
Step 2
Gently pat the rehydrated or blanched shiitake mushrooms dry with paper towels, ensuring all excess moisture is removed. This step is crucial to prevent the filling from falling off and to avoid oil splattering during frying.
Step 3
Steam the sliced smoked duck for about 5 minutes until warm. Finely mince the warm duck meat using a knife or a food processor. In a bowl, combine the minced duck with the crumbled, well-drained tofu. Add minced garlic, ginger powder, black pepper, and salt. Mix well until it forms a cohesive mixture, creating your duck filling. (Adding Korean pancake mix here can make the jeon even crispier).
Step 4
Lightly dust the inner concave side of each shiitake mushroom cap with all-purpose flour. This flour layer acts as a binder, helping the duck mixture adhere well to the mushroom.
Step 5
Carefully spoon a generous amount of the prepared duck mixture into the floured inner side of each shiitake mushroom cap. Press the mixture firmly to ensure it sticks well and covers the mushroom.
Step 6
Now, lightly coat the outer side of the duck mixture-filled mushroom with flour. This second flour coating will help the egg batter adhere evenly and contribute to a crispier exterior.
Step 7
In a separate bowl, whisk the eggs until well beaten. Dip each flour-coated mushroom and duck-filled side into the egg wash, ensuring it’s fully coated on all sides.
Step 8
Heat a generous amount of grapeseed oil or cooking oil in a skillet over medium-low heat. Carefully place the egg-coated jeon into the hot oil, starting with the side containing the duck filling down. Ensure there’s enough oil to prevent sticking and to aid in even cooking.
Step 9
Fry the jeon over medium-low heat, flipping occasionally, for about 3-4 minutes per side, or until both sides are golden brown and the duck filling is cooked through. The jeon is ready when it has a beautiful golden hue and releases a savory aroma.
Step 10
To make the dipping sauce, combine soy sauce, chopped green onion, gochugaru, and sesame oil in a small bowl. Add corn syrup or sugar if you prefer a touch of sweetness. Stir well to combine. Serve the hot, crispy jeon with the prepared dipping sauce for a delicious and authentic Korean culinary experience.
