These mushroom jeon are delectably savory, crisp and flavorful, while being quite budget-friendly and easy to make as a banchan side-dish.
For this mushroom jeon recipe, you just mix sliced mushrooms, chopped green onion, diced onion, diced chili, 2 eggs, 1/2 cup flour and 1/4 cup water. Then pan-fry in a little oil until golden and crisp.
To make this recipe for Korea beoseot mushroom jeon pancakes a bit cheaper, I’ve used cremini (chestnut mushrooms), rather than Asian king oyster mushrooms or enoki mushrooms.
Ingredients:
**Mushroom Jeon**
* 4-6 mushrooms (2 cups chopped, 130g) * 1 small onion, diced (½ cup, 85g) * 1 chili, finely diced * 1 green onion, sliced * 2 eggs * ½ cup flour * ¼ water * oil * salt
1. Make a Korean jeon dipping sauce by mixing 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp gochujang, 1 chopped green onion, and 1 tbsp toasted sesame seeds. 2. Thinly slice 4-6 cremini mushrooms, dice a small onion, chop a green onion, and finely dice a red chilli (omit if preferred). Transfer everything to a large bowl and add 2 eggs, 1/2 cup flour and 1/4 cup water. Season and mix well with a spoon. 3. In a large non-stick pan, add 2-4 tbsp oil and allow it to heat up. Use a 1/2 cup or small ladle to measure the batter into the pan. Flatten and spread the batter outwards to make the jeon bigger and thinner. Cook until golden on both sides, flip carefully using a spatula and spoon. Repeat until the batter has been used up (makes approx. 5 pancakes). Add more oil if necessary. 4. Serve your Mushroom Jeon Beoseot Pancakes with dipping sauce drizzled on top.
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RECIPE LINK: [https://londonishungry.com/mushroom-jeon-beoseot-pancakes/](https://londonishungry.com/mushroom-jeon-beoseot-pancakes/)
These mushroom jeon are delectably savory, crisp and flavorful, while being quite budget-friendly and easy to make as a banchan side-dish.
For this mushroom jeon recipe, you just mix sliced mushrooms, chopped green onion, diced onion, diced chili, 2 eggs, 1/2 cup flour and 1/4 cup water. Then pan-fry in a little oil until golden and crisp.
To make this recipe for Korea beoseot mushroom jeon pancakes a bit cheaper, I’ve used cremini (chestnut mushrooms), rather than Asian king oyster mushrooms or enoki mushrooms.
Ingredients:
**Mushroom Jeon**
* 4-6 mushrooms (2 cups chopped, 130g)
* 1 small onion, diced (½ cup, 85g)
* 1 chili, finely diced
* 1 green onion, sliced
* 2 eggs
* ½ cup flour
* ¼ water
* oil
* salt
**Dipping Sauce**
* 2 tbsp soy sauce
* 1 tbsp apple cider vinegar
* 1 tbsp sugar (Muscovado sugar)
* 1 tsp gochujang
* 1 chopped green onion
* 1 tsp toasted sesame seeds
Instructions
1. Make a Korean jeon dipping sauce by mixing 2 tbsp soy sauce, 1 tbsp apple cider vinegar, 1 tbsp sugar, 1 tsp gochujang, 1 chopped green onion, and 1 tbsp toasted sesame seeds.
2. Thinly slice 4-6 cremini mushrooms, dice a small onion, chop a green onion, and finely dice a red chilli (omit if preferred). Transfer everything to a large bowl and add 2 eggs, 1/2 cup flour and 1/4 cup water. Season and mix well with a spoon.
3. In a large non-stick pan, add 2-4 tbsp oil and allow it to heat up. Use a 1/2 cup or small ladle to measure the batter into the pan. Flatten and spread the batter outwards to make the jeon bigger and thinner. Cook until golden on both sides, flip carefully using a spatula and spoon. Repeat until the batter has been used up (makes approx. 5 pancakes). Add more oil if necessary.
4. Serve your Mushroom Jeon Beoseot Pancakes with dipping sauce drizzled on top.
RECIPE LINK: [https://londonishungry.com/mushroom-jeon-beoseot-pancakes/](https://londonishungry.com/mushroom-jeon-beoseot-pancakes/)
Those mushroom pancake mushroom pancakes look great!