Korean Stuffed Shiitake Jeon
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.
Adjust Servings
Instructions
- 1
Remove shiitake stems and dust the inner side with flour.
- 2
Mix ground pork with scallion, garlic, and soy sauce.
- 3
Fill each mushroom cap with a rounded portion of meat.
- 4
Lightly coat with flour and dip in beaten egg.
- 5
Pan-fry meat side down first over medium heat.
- 6
Flip and cook mushroom side until fully golden.
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