Nutritious Shiitake Mushroom Pancakes (Jeon)
Gourmet Shiitake Mushroom Pancakes – Packed with Nutrition!
As a mushroom lover, I tried making savory pancakes with meat filling, and my kids absolutely loved them! These are a flavorful and nutritious dish that’s perfect for gatherings or special occasions.
Main Ingredients- 15 fresh Shiitake mushrooms
- 800g ground pork
- 1/2 medium carrot
- 1 medium onion
Batter and Seasoning- 1/2 cup all-purpose flour (approx. 60g)
- Pinch of black pepper (approx. 1/4 tsp)
- 1/2 Tbsp minced garlic
- Salt to taste (for meat seasoning)
- 2 large eggs + 1 Tbsp water (for egg wash)
- 1/2 cup all-purpose flour (approx. 60g)
- Pinch of black pepper (approx. 1/4 tsp)
- 1/2 Tbsp minced garlic
- Salt to taste (for meat seasoning)
- 2 large eggs + 1 Tbsp water (for egg wash)
Cooking Instructions
Step 1
First, to enhance the flavor and texture of the shiitake mushrooms, wash them thoroughly. Blanch them briefly in boiling water, then carefully remove the tough stems using a knife. Removing the stems makes it easier to stuff them with the meat filling.
Step 2
Now, let’s prepare the meat filling for the mushrooms. In a bowl with 800g of ground pork, add a pinch of salt, a pinch of black pepper, and 1/2 Tbsp of minced garlic. Mix well with your hands. Finely mince the onion and dice the carrot into very small pieces. Adding these vegetables will improve the texture of the mushroom jeon. Once the vegetables are mixed with the ground pork, add 1/2 cup of flour and knead the mixture thoroughly until it becomes sticky and well-combined. This kneading process helps the filling hold its shape.
Step 3
Carefully stuff the prepared meat filling into the hollowed-out part of the shiitake mushrooms, where the stems were removed. Be mindful not to overfill; if you pack too much filling, the meat may not cook through properly or the filling might spill out during cooking. Aim to fill them just enough to keep the mushroom shape intact.
Step 4
Lightly dust the top of the stuffed mushrooms, where the meat filling is, with a thin layer of flour. This flour coating will help the egg wash adhere better and will also help hold the filling in place, preventing it from falling apart.
Step 5
Now, let’s get ready to pan-fry. In a bowl, whisk together 2 large eggs and 1 Tbsp of water to create an egg wash. Dip each floured mushroom into the egg wash, ensuring it’s coated evenly on all sides. When placing the egg-coated mushrooms into a preheated frying pan, put them down with the filling-side facing the pan first. This ensures the meat cooks nicely and holds its shape as it browns.
Step 6
Cook the shiitake mushroom jeon over low to medium-low heat until golden brown. This gentle heat allows the filling to cook through thoroughly. Once one side is golden and crisp, carefully flip them over and cook the other side until it’s also nicely browned and cooked through. It’s important to be patient and allow them enough time to cook evenly.
Step 7
And there you have it – delicious and nutritious Shiitake Mushroom Jeon, ready to be enjoyed! Savor the delightful combination of chewy mushrooms and tender, flavorful meat. Serve warm with a side of soy sauce-based dipping sauce for an even more exquisite taste.
