Meat Oyster Mushroom Jjajun-gwon: The Perfect Harmony of Juicy Stir-fried Filling and Crispy Egg Crepe
#MeatOysterMushroom #JjajunGwon #KoreanChineseCuisine #EggCrepeRoll #MushroomStirFry #BeginnerFriendlyRecipe
Inspired by a “Restaurant’s Secret” channel feature on Jjajun-gwon, this recipe uses the special Meat Oyster Mushroom (Santari variety), known for its excellent texture and rich flavor, to recreate an authentic version. Meat Oyster Mushrooms naturally possess a deep umami taste and chewy texture, even without added meat, making them versatile for stir-fries, salads, and pancakes. This recipe maximizes the mushroom’s potential by creating a crispy, deep-fried Jjajun-gwon. While the preparation requires some dedication, it promises a rich culinary experience and exceptional taste. This is the first dish presented as part of the ‘Gyeonggi Mushroom Cuisine Contest’ preparation.
Main Ingredients- 1 Carrot (approx. 100g)
- 1 pinch of Salt
- A dash of Pepper
- 2 Onions (approx. 200g)
- 1 pinch of Salt
- A dash of Pepper
- 500g Stir-fry Cut Pork (tenderloin or sirloin recommended)
- 1.5 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 2 Tbsp Mirin or Cooking Wine
- 1 tsp Pepper
- A little Basil Powder (optional)
- 10 Scallions (Green Onions)
- 300g Meat Oyster Mushrooms
- 1/2 bunch Chives (approx. 100g)
- 6 Eggs
- 1 tsp Salt
- 1 cup Glutinous Rice Paste (2 Tbsp glutinous rice flour + 1 cup water)
Dipping Sauce Ingredients- 2 Tbsp Soy Sauce or Dark Soy Sauce
- 1 Tbsp Mirin
- 1 Tbsp Vinegar
- 1 tsp Lemon Juice (optional)
- 1 tsp Gochugaru (Korean Red Pepper Flakes)
- 2 Tbsp Soy Sauce or Dark Soy Sauce
- 1 Tbsp Mirin
- 1 Tbsp Vinegar
- 1 tsp Lemon Juice (optional)
- 1 tsp Gochugaru (Korean Red Pepper Flakes)
Cooking Instructions
Step 1
For the stir-fry cut pork, choose lean cuts like tenderloin or sirloin. To eliminate any gamey odor, marinate the pork by gently mixing it with minced garlic, minced ginger, mirin, pepper, and basil powder (if using). This pre-seasoning enhances the pork’s flavor and removes any unpleasant smell.
Step 2
Instead of using the marinated pork immediately, refrigerate it for at least 30 minutes to allow it to rest. This resting period makes the meat more tender and helps the marinade penetrate deeper.
Step 3
Finely julienne the carrot and onions into strips about 0.5cm thick. For the pork, using the same stir-fry cut makes it easy to julienne. Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the julienned carrots, season lightly with salt and pepper, and stir-fry until tender but not mushy.
Step 4
In the same pan, add another tablespoon of cooking oil and add the julienned onions. Season lightly with salt and pepper and stir-fry until translucent. Avoid overcooking, as this can diminish their natural sweetness.
Step 5
Now, it’s time to make the egg crepes. Crack 6 eggs into a bowl, add 1 teaspoon of salt, and whisk well. Since the crepes need to cool completely before use, it’s best to prepare them in advance.
Step 6
Heat a non-stick pan over medium-low heat. Lightly coat the pan with oil using a paper towel. Pour about half a ladle of the whisked egg mixture into the pan. Swirl the pan gently to spread the egg into a thin, even layer. Cook until the edges start to lift. You don’t need to flip it; gently loosen the edges with chopsticks, and the crepe should easily slide out of the pan.
Step 7
Lay the thinly cooked egg crepes flat on a clean surface or a rack to cool completely. They will become more pliable as they cool.
Step 8
Add the chopped scallions to the rested, marinated pork and mix well. The scallions add a fresh aroma and flavor to the filling.
Step 9
Place the seasoned pork in a heated pan without any additional oil and stir-fry. Cook until the pork’s moisture evaporates and it’s fully cooked. If the pork clumps together, break it apart with chopsticks while cooking.
Step 10
Once the pork is mostly cooked, add the prepared Meat Oyster Mushrooms and stir-fry them together. Be mindful not to overcook, as mushrooms release water. If the mixture tastes bland, you can add a pinch of salt.
Step 11
Turn off the heat. Add the chopped chives and 1 tablespoon of sesame oil. Stir gently to combine, allowing the residual heat to wilt the chives and meld the flavors. The filling will be moist and flavorful – it’s delicious enough to eat on its own!
Step 12
Add the cooled stir-fried onions and carrots to the pork, mushroom, and chive mixture. Mix everything together thoroughly.
Step 13
It is crucial to drain any excess liquid from the stir-fried filling using a sieve. If the filling is too wet, the egg crepe might tear, or the Jjajun-gwon may not hold its shape properly. Drain meticulously.
Step 14
To ensure the Jjajun-gwon doesn’t fall apart during frying, prepare a glutinous rice paste. Whisk 2 tablespoons of glutinous rice flour with 1 cup of water until smooth. Cook over low heat, stirring constantly, until it thickens into a paste-like consistency. (You can also use store-bought glutinous rice paste.)
Step 15
Lay out a cooled egg crepe. Place a moderate amount of the drained filling onto the crepe. Avoid overfilling, as this can cause the crepe to tear. A good tip is to match the filling amount to the size of the crepe.
Step 16
Start by rolling up one end of the crepe over the filling. Then, fold in the sides to enclose the filling completely. Finally, roll it up tightly, similar to making a sushi roll or wrapping a spring roll. Be gentle to prevent the crepe from tearing.
Step 17
Check if the rolled Jjajun-gwon is intact and hasn’t burst or come undone. A neatly rolled shape indicates success!
Step 18
Brush the prepared glutinous rice paste evenly over the seam of the rolled Jjajun-gwon and its entire surface. This paste acts as a binder during frying, helping to hold the Jjajun-gwon together.
Step 19
Heat about 2-3 inches of cooking oil in a deep pan to approximately 170°C (340°F). Carefully place the Jjajun-gwon, coated with rice paste, into the hot oil. Fry for 1-2 minutes until the bottom is golden brown. Gently flip and fry the other sides until evenly golden and crispy. The rice paste ensures the Jjajun-gwon maintains its shape.
Step 20
Once golden brown and crispy, remove the Jjajun-gwon from the oil and drain excess oil on a paper towel-lined plate. This helps maintain its crispiness.
Step 21
Cut the drained Jjajun-gwon into bite-sized pieces, about 2-3 cm thick. For cleaner cuts, lightly dampen the knife with water or warm the blade before slicing, much like cutting kimbap. Ensure your knife is sharp for neat slices.
Step 22
Let’s make the dipping sauce. In a small bowl, combine 2 tablespoons of soy sauce (or dark soy sauce), 1 tablespoon of mirin, 1 tablespoon of vinegar, 1 teaspoon of lemon juice (optional), and 1 teaspoon of gochugaru. Mix well. This sauce offers a tangy and slightly spicy kick that cuts through the richness of the Jjajun-gwon.
Step 23
Finally, plating. Arrange thinly shredded cabbage on a serving plate. Place the sliced Jjajun-gwon neatly on top of the cabbage. A drizzle of ketchup can be added if desired (mayonnaise is omitted to keep it lighter). Serve with the prepared dipping sauce alongside, and your impressive “Meat Oyster Mushroom Jjajun-gwon” is complete! Enjoy your delicious meal!
