Korean Beoseot Deulkkae Jeon (Mushroom Perilla Pancake)
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Perilla seed powder has a heavier nuttiness than sesame with a slightly bitter finish, and in this jeon its aroma actually gets stronger once the pancake cools.
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Before they meet the batter, the oyster and shiitake mushrooms spend a minute in a dry pan to drive off their water. Soy sauce in the batter means it is seasoned enough to eat without a dipping sauce.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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