Steamed Beef-Stuffed Shiitake Mushrooms with Orange Glaze
Korean: 쇠고기야채죽 (5.6.16)
"Steamed beef-stuffed shiitake mushrooms with orange glaze. Korean-inspired side dish with citrus sauce."
Estimated Nutrition
Ingredients
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Large shiitake mushrooms
4-5
-
Ground beef
15g
-
Silken tofu, mashed
10g
-
Green onion, minced
1g
-
Garlic, minced
1g
-
Onion, minced
5g
-
Red bell pepper, minced
6g
-
All-purpose flour
5g
-
Egg
30g
-
Pine nuts
2g
-
Jujube (dried date)
1g
-
Butternut squash
7g
-
Pickles
10g
-
Fresh orange juice
50g
-
Yuzu citrus paste
3g
Local Substitutes
Instead of 유자청 (yuzu citrus paste)
Use: Lemon juice or marmalade
Reason: Yuzu is difficult to find; lemon provides similar acidity and citrus flavor
Instead of 대추 (jujube)
Use: Raisin or dried apricot
Reason: Jujubes are specialty items; similar dried fruits provide sweetness
Instead of 단호박 (butternut squash)
Use: Kabocha squash or sweet pumpkin
Reason: Same family of squashes with comparable texture and sweetness
🧑🍳 Cooking Instructions
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1
Mix minced beef, tofu, green onion, garlic, onion, and bell pepper until well combined
-
2
Remove stems from shiitake mushrooms. Dust insides with flour, brush with beaten egg mixture
-
3
Fill mushroom caps with beef mixture, brush with egg mixture again, place in steamer
-
4
Steam over boiling water for 15 minutes
-
5
Arrange pine nuts and jujubes on top, brush with egg mixture, steam 3 minutes more
-
6
Heat orange juice and yuzu paste in a pan, reduce to glaze consistency
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7
Thinly slice butternut squash, roast until golden
-
8
Plate mushrooms, drizzle with orange glaze, garnish with pickles and roasted squash
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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