AI-generated imageSaesongi Beoseot Jeon: Pan-Fried King Oyster Mushroom Rounds (3)
A simple Korean banchan of thick king oyster mushroom rounds dusted in flour, dipped in beaten egg, and pan-fried. Unlike stuffed shiitake jeon, no meat filling is used.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Trim the mushrooms and slice the stems into rounds about 1 cm thick. Pat all surfaces dry with a clean paper towel.
- 02
Sprinkle salt over both sides. Put flour in one shallow dish and beat both eggs in another.
- 03
Lightly dust each round with flour, tap off the excess, then coat both sides in beaten egg.
- 04
Heat a little oil in a pan over medium heat. Cook in batches without crowding, 2–3 minutes per side, until the egg coating is fully set and golden.
- 05
Check a large piece for even cooking, serve warm, and wash utensils that contacted raw egg.
Helpful source links
Before you cook
Contains wheat and egg. Cook the egg coating through with no runny portions and wash hands and utensils after contact with raw egg. Refrigerate leftovers within 2 hours and reheat thoroughly.
Allergens: 밀, 달걀
Image & source credits
AI-generated image.
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