Stuffed Mushrooms

Name: Stuffed Mushrooms
Cuisine: Korea
Ingredients: 12 dried black Chinese mushrooms; 4 oz (125 g) ground beef; ¼ cake (2 oz/60 g) soft tofu, drained and mashed with a fork; ¼ cake (2 oz/60 g) soft tofu, drained and mashed with a fork; ¼ cake (2 oz/60 g) soft tofu, drained and mashed with a fork; 2 tablespoons flour; 1 egg, beaten; Oil, for frying; 1½ tablespoons sugar; 2 teaspoons minced green onion; 1 teaspoon crushed garlic paste; 1 teaspoon sesame oil; 1 teaspoon sesame paste; Pinch of freshly ground black pepper; 2 tablespoons soy sauce; 1 tablespoon water; 1 tablespoon vinegar; 1 tablespoon dry-roasted, ground pine nuts

Pyogojeon

Preparation info

Serves
4

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

12 dried black Chinese mushrooms
4 oz (125 g) ground beef

Korea
Starter

Method

Soak the mushrooms in hot water until soft, 20–30 minutes. Rinse and drain the mushrooms, then squeeze out the excess moisture. Remove and discard the stems from the mushrooms and set aside.
Combine the Beef Seasoning ingredients in a bowl and mix well. Add the beef and tofu and mix until well blended.
To stuff the mushrooms, lightly coat the inside o