Korean Beoseot Deulkkae Jeon (Mushroom Perilla Pancake)
This Korean pancake combines oyster and shiitake mushrooms with perilla seed powder, creating a distinctively nutty aroma that sets it apart from standard mushroom jeon. The mushrooms are sliced thin and mixed with onion into a batter seasoned with soy sauce for built-in umami depth. Once pan-fried until the edges crisp up, the contrast between the crunchy exterior and the soft, chewy mushroom filling makes each bite satisfying. It pairs well with makgeolli or as a simple side dish.
Adjust Servings
Instructions
- 1
Tear oyster mushrooms and slice shiitake and onion thinly.
- 2
Dry-sauté mushrooms for 1 minute to remove excess moisture.
- 3
Mix pancake mix, perilla powder, salt, and cold water until smooth.
- 4
Fold mushrooms and onion into the batter so each piece is lightly coated.
- 5
Spread in an oiled pan over medium heat and cook 3 minutes per side until golden.
- 6
Serve hot with soy sauce mixed with a little vinegar.
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Tips
Nutrition (per serving)
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