Ingredients

3/4 lb (340 grams) of mushrooms
1/2 cake of bean curd
1/4 lb (100 grams) of ground beef
1 medium green onion, chopped
1 clove of garlic, finely chopped
1/2 teaspoon of sesame salt
1/2 teaspoon of sesame oil
1 teaspoon of sugar
salt
black pepper
flour
2 eggs

Directions

1. Wash the mushrooms and remove the stems, keeping these for soup.
2. Mash the bean curd, squeezing out the liquid. Mix the curd with the beef, onion, garlic, sesame salt and oil. Sugar, salt and pepper to taste.
3. Sprinkle the insides of the mushroom caps with flour, then fill them with the meat mixture.
4. Dip the filled mushrooms first in flour, then in beaten egg, and fry in shallow fat, or grill.

This recipe was taken from “Lee Wade's Korean Cookery,” edited by Joan Rutt and Sandra Mattielli and available at most major bookstores.

Source : http://times.hankooki.com/lpage/culture/200402/kt2004020614241011680.htm