Korean Beef and Mushroom Pancake
Quick answer
Ground beef is mixed with finely chopped shiitake mushrooms and pressed tofu, then kneaded until the three textures merge into a cohesive, sticky mass seasoned with soy s...
What makes this special
- Minced beef, shiitake, and tofu are kneaded into patties for a textural, savory Korean pancake.
- Ground beef, shiitake, and tofu kneaded together create three distinct textures
- Soy and sesame oil seasoning in the filling makes a dipping sauce unnecessary
Key ingredients
Core cooking flow
- 1 Remove the stems from 4 shiitake mushrooms and chop the caps very finely.
- 2 Put 200 g ground beef, the chopped shiitake, and the pressed tofu in a bowl.
- 3 Knead the mixture for about 2 minutes, until it turns tacky and holds together as one mass.
Ground beef is mixed with finely chopped shiitake mushrooms and pressed tofu, then kneaded until the three textures merge into a cohesive, sticky mass seasoned with soy sauce and sesame oil. Small patties are shaped, dusted in flour, dipped through beaten egg, and pan-fried over medium heat until the egg coating sets into a thin golden shell that traps moisture inside. The shiitake contributes a deep umami undertone, while the tofu keeps the interior soft rather than dense. This is a classic Korean jeon served at holiday gatherings and special-occasion meals.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Remove the stems from 4 shiitake mushrooms and chop the caps very finely.
Press 100 g tofu firmly in cloth or by hand until it no longer releases visible water, since excess moisture makes the patties loose.
- 2Season
Put 200 g ground beef, the chopped shiitake, and the pressed tofu in a bowl.
Add 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper before mixing.
- 3Season
Knead the mixture for about 2 minutes, until it turns tacky and holds together as one mass.
If it feels too wet, let it stand briefly so the beef and tofu absorb the seasoning moisture.
- 4Prep
Divide the mixture into small bite-size portions and shape each one into a round, flat patty.
Coat lightly with 30 g flour, tap off the excess, then dip fully in 2 beaten eggs.
- 5Control
Add 2 tablespoons cooking oil to a pan and preheat over medium heat for 1 minute.
Place the patties with space between them and cook about 2 minutes, until the edges set and the bottoms turn golden.
- 6Finish
Turn the patties over and cook for another 2 minutes, lowering the heat slightly if they brown too fast.
They are ready when the centers feel springy and the egg coating is evenly set; drain briefly and serve warm.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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