Korean Stuffed Shiitake Jeon
Quick answer
Pyogo-jeon is a Korean holiday dish of fresh shiitake mushroom caps stuffed with seasoned ground pork, coated in flour and egg batter, and pan-fried until golden.
What makes this special
- Fresh shiitake caps stuffed with seasoned ground pork are egg-battered and pan-fried until golden.
- Flour dusted inside the cap acts as glue to hold the pork filling
- Meat side down first sets the filling with heat before flipping
Key ingredients
Core cooking flow
- 1 Remove the stems from 12 fresh shiitake caps, then pat the inside of each cap dry with paper towel.
- 2 Combine 220 g ground pork with 2 tablespoons minced scallion, 1 teaspoon min...
- 3 Press small portions of the pork filling into the floured side of each mushr...
Pyogo-jeon is a Korean holiday dish of fresh shiitake mushroom caps stuffed with seasoned ground pork, coated in flour and egg batter, and pan-fried until golden. After removing the stems, the inner surface of each cap is dusted with flour-this thin starch layer acts as glue that prevents the meat filling from separating during cooking. Placing the meat side down first allows the filling to set from the heat before flipping, so the stuffed mushroom holds its shape throughout. Three to four minutes per side over medium heat is enough to turn the egg coating golden-brown while cooking the pork through completely. The shiitake's deep, earthy umami merges with the pork juices inside the sealed egg shell, delivering a concentrated savory bite.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Remove the stems from 12 fresh shiitake caps, then pat the inside of each cap dry with paper towel.
Dust the hollow side very lightly with flour so it can grip the pork filling without becoming pasty.
- 2Season
Combine 220 g ground pork with 2 tablespoons minced scallion, 1 teaspoon minced garlic, and 1 tablespoon soy sauce.
Knead until the mixture turns sticky and cohesive, which helps the filling hold its shape while cooking.
- 3Step
Press small portions of the pork filling into the floured side of each mushroom, shaping the center slightly rounded.
Seal the filling against the edges of the cap so gaps do not open when it hits the hot pan.
- 4Control
Lightly dust the outside of the stuffed mushrooms with the remaining flour, shaking off any excess.
Beat 2 eggs until even, then coat each mushroom thinly so the egg covers the meat and cap without dripping heavily.
- 5Control
Heat 2 tablespoons cooking oil in a pan over medium heat.
Place the mushrooms meat side down first and cook for 3 to 4 minutes, until the filling firms up and the egg coating turns lightly golden.
- 6Finish
Turn each piece carefully and cook the mushroom side for another 3 to 4 minutes.
Transfer to a plate when the egg coating is golden and the pork filling feels springy and fully cooked, not soft or loose.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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