Assorted Korean Pancakes (Modeum-jeon)

Use a knife on a cutting board to slice the zucchini into rounds of appropriate thickness.

Remove the stems of the shiitake mushrooms and score the surface to prepare them.

Thinly slice the red chili pepper diagonally to prepare as a garnish.

In a bowl, combine the ground beef and mashed tofu, mixing well to make the beef meatball filling.

Lightly coat the inside of the prepared shiitake mushrooms with flour.

Stuff the beef meatball filling into the flour-coated shiitake mushrooms.

Crack the eggs into a bowl and whisk gently to make an egg wash.

Heat cooking oil in a pan and add the zucchini and beef-stuffed mushrooms, which have been coated in flour and egg wash.

Pan-fry both sides of the pancakes until golden brown to finish.