Korean Beoseot Deulkkae Jeon (Mushroom Perilla Pancake)
Quick answer
Mushroom and perilla seed jeon brings together oyster mushrooms and shiitake, sliced thin and folded into a batter built on perilla seed powder and a splash of soy sauce.
What makes this special
- Earthy oyster and shiitake mushrooms meet the heavy, nutty depth of perilla seed powder.
- Earthy oyster and shiitake paired with nutty perilla seed powder
- Soy sauce batter needs no dipping sauce
Key ingredients
Core cooking flow
- 1 Tear oyster mushrooms (180 g) along the grain into 5 cm strips.
- 2 Heat the pan over medium heat without oil.
- 3 Add pancake mix (100 g), perilla seed powder (2 tbsp), salt (2 g), and soy sauce (1 tbsp) to a bowl.
Mushroom and perilla seed jeon brings together oyster mushrooms and shiitake, sliced thin and folded into a batter built on perilla seed powder and a splash of soy sauce. Perilla seeds carry a heavier, slightly bitter nuttiness compared to sesame, and that quality anchors the earthy depth of the mushrooms rather than competing with it. Seasoning the batter directly with soy sauce means the pancake holds its own without a dipping sauce, though one on the side does not go amiss. Frying with enough oil gives the exterior a thin, crisp shell while the mushroom filling stays moist inside. Oyster mushrooms torn along their grain develop a pleasantly chewy bite as they cook; shiitake sliced fine distribute evenly so the whole pancake cooks at the same rate. It works as a makgeolli pairing or a straightforward side, and holds up well at room temperature - the perilla aroma actually deepens as it cools.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Tear oyster mushrooms (180 g) along the grain into 5 cm strips.
Slice shiitake (70 g) into 2-3 mm thick slices after removing stems. Julienne the onion (70 g) lengthwise into thin strips.
- 2Finish
Heat the pan over medium heat without oil.
Add only the mushrooms and dry-saute for 1 minute, stirring, until the sizzling from moisture release dies down. Spread onto a plate to cool.
- 3Season
Add pancake mix (100 g), perilla seed powder (2 tbsp), salt (2 g), and soy sauce (1 tbsp) to a bowl.
Pour in cold water (150 ml) gradually while whisking until completely smooth with no lumps.
- 4Prep
Add the cooled mushrooms and onion to the batter.
Fold gently with a spatula up to 10 strokes so every piece is lightly coated. Over-mixing breaks the mushrooms.
- 5Control
Heat oil (3 tbsp) in the pan over medium heat and spread the batter evenly.
After 3 minutes, when bubbles appear at the edges and the bottom is set golden, flip and cook the other side for 3 minutes.
- 6Finish
Stir a few drops of vinegar into soy sauce (1 tbsp) for a dipping sauce.
Transfer the jeon to a plate while hot and serve with the sauce.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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