Korean Beoseot Deulkkae Jeon (Mushroom Perilla Pancake)

Quick answer

Total time: 32 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

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.

Ingredients

servings

IngredientAmountUnit

oyster mushrooms180 gg

shiitake mushrooms70 gg

onion70 gg

Korean pancake mix100 gg

perilla seed powder2 tbsptbsp

water150 mlml

salt2 gg

soy sauce1 tbsptbsp

cooking oil3 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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

Finish

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

Season

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

Prep

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

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Earthy oyster and shiitake mushrooms meet the heavy, nutty depth of perilla seed powder.
Finish cue: After 3 minutes, when bubbles appear at the edges and the bottom is set golden, flip and cook the other side for 3 minutes.
Avoid this: Removing mushroom moisture first prevents soggy pancakes.