Korean Stuffed Shiitake Jeon

Quick answer

Total time: 48 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

fresh shiitake12 eaea

ground pork220 gg

minced scallion2 tbsptbsp

minced garlic1 tsptsp

soy sauce1 tbsptbsp

egg2 eaea

flour3 tbsptbsp

cooking oil2 tbsptbsp

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Instructions

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

6 steps

1

Step

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.
2

Season

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.
3

Step

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.
4

Control

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Fresh shiitake caps stuffed with seasoned ground pork are egg-battered and pan-fried until golden.
Finish cue: Transfer to a plate when the egg coating is golden and the pork filling feels springy and fully cooked, not soft or loose.
Avoid this: Seal the filling against the edges of the cap so gaps do not open when it hits the hot pan.