Holiday Jeon (Assorted Korean Pancakes)

• 1 large Courgette, firm
• 200 g Shiitake mushrooms, fresh
• 2 cloves Garlic
• 2 Spring onion
• 250 g Minced beef
• 60 ml Light soy sauce
• 30 ml Rice vinegar
• 2 tsp Sesame oil
• 120 g Plain flour
• 3 Egg
• 90 ml Vegetable oil

1. Trim the courgette and cut it into 5 mm rounds. Remove the shiitake stems and slice the caps into 5 mm pieces. Finely grate the garlic and thinly slice the spring onion.
2. In a bowl, mix the minced beef with half the garlic, 1 tbsp light soy sauce and 1 tsp sesame oil until tacky. Shape into small, flat patties about 4 cm wide so they cook quickly and evenly. Set aside while you prepare the coating.
3. Set up a coating station: put the plain flour on a plate and beat the eggs in a shallow bowl. Lightly dust the courgette, shiitake and beef patties in flour, shaking off the excess, then dip into the egg to coat. Keep the coated pieces on a plate as you work.
4. Heat a large frying pan over medium heat and add enough vegetable oil to lightly coat the base. Pan-fry the courgette in batches for 1 to 2 minutes per side until lightly golden and just tender, adding a little more oil as needed. Transfer to a warm plate.
5. In the same pan, fry the shiitake in batches for 1 to 2 minutes per side until glossy and lightly browned. Fry the beef patties for 2 to 3 minutes per side until browned and cooked through. If the pan starts to brown too quickly, lower the heat slightly and add a splash more oil.
6. Make the dipping sauce by mixing the remaining light soy sauce with the rice vinegar, remaining garlic, spring onion and the remaining sesame oil. Serve the jeon warm with the sauce alongside for dipping.

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