Mushroom Fritters버섯전

Beoseotjeon is the vegetarian-friendly member of the jeon family, and it might be the most underrated one. While pajeon and kimchi-jeon get all the attention, mushroom fritters have a depth of flavor that surprises people who have never tried them.

King oyster mushrooms are the best choice here. Their thick, meaty stems can be sliced into half-inch rounds that look almost like scallops after frying. The texture is firm and slightly chewy, which holds up perfectly to the flour-and-egg treatment. Regular oyster mushrooms work too -- just keep them in clusters rather than separating into individual pieces.

Shiitake caps are another excellent option. Their broad, flat shape makes them easy to coat and flip, and they have a naturally intense umami flavor that needs very little seasoning.

The technique is the same as all Korean jeon: flour first, egg second, pan-fry third. But mushrooms present one specific challenge -- they release water when heated. If your mushrooms are damp going into the flour, the coating gets gummy instead of crispy. Take the time to pat them dry. If you are using oyster mushrooms that were stored in a damp package, spread them on a towel for a few minutes before starting.

Fry at medium heat with enough oil to cover the bottom of the pan. Do not crowd the pan -- mushrooms that are too close together steam instead of sear. Leave a finger-width gap between each piece.

Beoseotjeon is one of the essential dishes for jesa (Korean ancestral ceremonies), where it represents the vegetable offering. But you do not need a special occasion to make these. They work great as a weeknight side dish, a drinking snack with makgeolli, or part of a banchan spread. Twenty minutes from cutting board to table.