Beoseotjeon (Korean Stuffed Mushrooms)

버섯전

Degree of Difficulty

Degree of Difficulty: Easy

Servings: 6

Ingredients

Procedure

Preparation

Partially freeze the beef (place into freezer until firm) for easier cutting.

Sesame Seeds

Heat a small dry pan (no oil) over medium heat and add 2 tablespoons (Total amount used in this recipe) sesame seeds.

Toast until light golden brown, shaking the pan often to ensure even toasting.

Remove from heat and let cool.

Sesame Paste:

Crush 1 tablespoon of the toasted sesame seeds to a pulp, add the sesame oil, and mix into a paste.

Beef Seasoning:

Crush or mince the garlic.

Mince the green onion.

Mix all seasoning ingredients together in a medium bowl and let stand for ten minutes.

Remove the beef from the freezer and cut into thin slices/strips, then thoroughly mince.

Mash the tofu.

Remove the stems from the mushrooms and mince them.

Add beef, stems, and tofu to the seasoning mix and mix well.

Let stand ten minutes.

Very lightly dust the interior of the mushroom caps with flour, then fill with stuffing mix.

Dipping Sauce

Mix all ingredients in a small bowl and let stand ten to fifteen minutes.

Cook

Crack egg into a small bowl and beat.

Heat a non stick pan over medium heat.

Add cooking oil.

Dust filled mushroom caps with flour, dip in egg, and place into pan in a single layer, stuffing side down.

Fry until golden brown (about two minutes), turn and cook for another one to two minutes.

Repeat until done.

Serve warm with dipping sauce.

Nutrition Facts