Korean Beef and Mushroom Pancake

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.

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.

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.

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.

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.

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.