Today I'm providing a protein-rich stuffed shiitake mushroom recipe. Yes, these are shiitake mushrooms and not hot cross buns! lol. I didn't know they resembled the buns until my spouse pointed it out.
This is one of my husband's favorite side dishes. Every time I cook this for him, he asks if I've shared the recipe on My Korean Kitchen yet. Well, I hadn't before this. So here it is, and please stop asking me now.
Stuffed shiitake mushrooms are known as pyogo beoseot-jeon. I'm not sure why, but they're especially popular around Korean holidays like the harvest festival (Chuseok) and New Year's Day (Seollal).
I assume it's because they're high in delicious and healthful proteins. Meat was once only available on special occasions like Chuseok and Seollal in Korea, unless you were wealthy.
Anyway, these are also simple to create. The most time-consuming step is cutting the mushroom head for embellishment.
However, if you don't care about the appearance, you may easily skip that step.
The sources of protein that I used in my recipe were tofu and minced beef; however, you are free to add any sort of protein (for example, meat, seafood, or tofu),
which means that they are also entirely customizable. I used tofu and minced beef.
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