"Steamed beef-stuffed shiitake mushrooms with orange glaze. Korean-inspired side dish combining savory filling with citrus sauce."
Estimated Nutrition
Ingredients
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Large shiitake mushrooms
4-5 whole
-
Ground beef
15g
-
Soft tofu, mashed
10g
-
Minced scallions
1g
-
Minced garlic
1g
-
Minced onion
5g
-
Minced red bell pepper
6g
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All-purpose flour
5g
-
Eggs
30g (about 1 large egg)
-
Pine nuts
2g
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Dried jujubes (red dates)
1g
-
Kabocha squash
7g
-
Dill pickle
10g
-
Fresh orange juice
50g
-
Yuzu citrus jam
3g
Local Substitutes
Instead of 유자청 (Yuzu citrus jam)
Use: Lemon curd or yuzu marmalade
Reason: Yuzu is difficult to find; lemon curd provides similar citrus flavor and texture
Instead of 대추 (Jujubes)
Use: Dried cranberries or raisins
Reason: Similar sweetness and texture when rehydrated
Instead of 단호박 (Kabocha squash)
Use: Butternut squash or pumpkin
Reason: Similar mild sweetness and texture
🧑🍳 Cooking Instructions
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1
Mix ground beef with mashed tofu, scallions, garlic, onion, and red pepper. Season the filling mixture evenly.
-
2
Remove shiitake mushroom stems. Brush the inner caps with flour, then egg wash.
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3
Stuff each mushroom cap with the beef mixture, then brush with another layer of egg wash.
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4
Steam stuffed mushrooms on high heat for 15 minutes.
-
5
Top with pine nuts and jujubes, brush with egg wash again, and steam for an additional 3 minutes.
-
6
Meanwhile, prepare orange glaze by simmering orange juice with yuzu jam in a small pan.
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7
Slice kabocha squash thinly and pan-fry until golden brown.
-
8
Drizzle orange glaze over steamed mushrooms and serve with fried squash and pickles on the side.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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