Pan-Fried Shiitake Mushrooms (Beoseot Jeon)
Lightly coat fresh shiitake in flour and egg and pan-fry them until golden.
- Cuisine
- Korean
- Prep
- 12 min
- Cook
- 9 min
Scale the recipe
Ingredients
- Fresh shiitake caps Weight of caps alone after removing the stems and patting dry
- 120 g
- All-purpose flour
- 15 g
- Egg Without the shell
- 50 g
- Neutral cooking oil
- 1 T
Seasonings
- Fine salt
- 1 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Remove the stems
Rinse fresh shiitake briefly under running water and pat them dry with a towel. Remove the stems and keep only the caps 120 g.
-
Even out the thickness
Slice thick caps horizontally into pieces about 6 mm thick. Group small caps of similar thickness so you can cook them whole.
-
Beat the egg and salt
Put the egg 50 g and fine salt 1 g in a shallow dish and beat until no streaks of yolk remain.
-
Coat in flour and egg
Spread all-purpose flour 15 g on a plate. Dust both sides of each mushroom, shake off the excess and dip into the egg one by one, letting the excess drip off.
-
Fry the first side
Heat the cooking oil 1 T over medium heat, then reduce to medium-low. Lay the mushrooms in a single layer and fry until the egg coating underneath sets and turns pale gold.
-
Turn and cook the other side
Turn the mushrooms and cook the other side until golden. The mushroom should be tender and the coating should have no runny egg.
-
Drain and serve
Lay the mushrooms briefly on a rack to drain, then plate them. Store leftovers immediately in the refrigerator in a shallow container.
