Korean Beef and Mushroom Pancake
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.
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Instructions
- 1
Finely chop mushrooms; squeeze water from tofu.
- 2
Mix ground beef, mushroom, tofu, soy sauce, sesame oil, salt, and pepper well.
- 3
Shape into patties, dust with flour, and dip in beaten egg.
- 4
Cook in oil over medium heat.
- 5
Fry until golden on both sides.
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