Korean Stuffed Shiitake Jeon

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.

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.

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.

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.

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.

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.