This Man's Cook Neutari Beoseotjeon
A jeon made by briefly blanching oyster mushrooms, tearing them along the grain, skewering them, and pan-frying until chewy and savory.
Ingredients needed 2 servings
Recipe
Cooking tips
- After blanching, squeezing out the moisture thoroughly prevents water from seeping out during frying and keeps the egg coating from detaching.
- When skewering, aligning the mushroom caps and stems in a consistent direction results in a much neater appearance.
- A thick flour coating can make it pasty, so lightly dust the surface as if dusting with powder.
Recommended for
- Those looking for a neat mushroom dish that highlights the natural texture and savory flavor of the ingredient.
- Those who want to create a table that looks elaborate with a simple cooking process.
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