Pork belly and shiitake mushroom jeon (Korean pancake) with scallion garnish.
Pan-fryingIngredients
- 250g of pork belly (samgyeopsal).
- 3 shiitake mushrooms (45-50g each).
- 3 eggs.
- 1 green onion stalk.
- 1 tablespoon of soy sauce.
- 1 tablespoon of vinegar.
- 0.5 teaspoon of sugar.
- 0.5 tablespoon of plum syrup.
- 1/3 teaspoon of fish sauce.
- Garlic: 0.5 teaspoon.
- 1 tablespoon of gochugaru (Korean chili powder).
- A small amount of sesame oil.
- Slightly crunchy.
- A pinch of salt.
Instructions
To prepare the green onions, remove the central core and roll them up tightly before slicing thinly. Then, soak the sliced green onions in water with a little vinegar for 10 minutes to reduce their strong flavor.
Combine soy sauce, vinegar, sugar, plum syrup, fish sauce, minced garlic, and gochugaru (Korean chili powder) to create a marinade for scallions.
Crack three eggs into a bowl and season with salt.
First, place the thinly sliced pork belly in a pan without adding any cooking oil, season with salt, and stir-fry.
Once the meat is partially cooked, add the thinly sliced shiitake mushrooms and stir-fry them together.
Spread the ingredients evenly in the pan and carefully pour the prepared egg mixture over them, ensuring there are no gaps.
Cook over low heat until the bottom side turns golden brown, then carefully flip it and cook the other side.
After removing excess moisture from the shredded radish, mix it with the seasoning sauce, sesame oil, and sesame seeds. Serve alongside Korean pancakes (jeon).