Modu Recipes

Ttukdak Hyung's Pyogo Wanja Gui

A dish of minced pork, bacon, and vegetables mixed with chopped shiitake stems, stuffed into shiitake caps, then coated with egg wash and breadcrumbs and grilled.

🙋 Recommended for

  • ⭐ For those who want to serve a clean and crispy mushroom meatball dish instead of the usual jeon on holidays or special occasions.
  • ⭐ For those who want to feed mushrooms to children who dislike them, by mixing them deliciously with meat.
  • ⭐ For those who want to make a light and crispy fried meat snack using an air fryer instead of deep-frying.

Ingredients needed 🛒2 servings

  • 6~8 fresh shiitake mushrooms
  • 150g ground pork
  • 2 strips bacon, minced
  • a handful of chopped chives
  • 1 tbsp oyster sauce
  • 1 tbsp mirin
  • 1/2 tbsp minced garlic
  • 1/2 tsp sugar
  • 1 tbsp potato starch
  • 1 egg
  • 1 cup breadcrumbs
  • a pinch of salt
  • a pinch of pepper

Recipe 🍳

  1. Lightly rinse the shiitake mushrooms under running water, pat dry, and separate the stems by hand.
  2. Do not discard the removed stems; finely chop them with a knife and set aside for the meat mixture.
  3. In a bowl, combine the ground pork, finely chopped bacon, chopped chives, and chopped shiitake stems.
  4. Add the oyster sauce, mirin, minced garlic, sugar, salt, pepper, and potato starch to the bowl, and knead the mixture until it becomes sticky and well combined.
  5. Generously fill the cavity inside each shiitake cap with the prepared meat mixture, packing it tightly, and flatten the top.
  6. Lightly coat each stuffed mushroom with beaten egg, then thoroughly coat with breadcrumbs to form a crispy outer layer.
  7. Arrange the stuffed mushrooms in a preheated air fryer at 180°C and cook for 25 minutes until fully cooked through and golden brown.
  1. Remove and chop the shiitake stems, then mix with ground pork, bacon, chives, and seasonings to make the filling.
  2. Fill the shiitake caps generously with the meat mixture, then coat with beaten egg and breadcrumbs.
  3. Air fry at 180°C for 25 minutes until golden and crispy.

Cooking tips 💡

  • The shiitake stems are rich in a chewy texture and umami flavor, so do not discard them. Chopping and adding them to the filling enhances the texture and makes it more refined.
  • For a finishing touch, lightly drizzle the grilled mushroom meatballs with spicy Tabasco hot sauce to complement the crispy coating and cut through any greasiness.

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