I used three kinds of oyster mushrooms (Baekseon, Purejeong, Gonji No. 7). When I made jeon and dipped it in the sauce, all three of them tasted good. Prepare the cleanly trimmed mushrooms.
Cut the big one in half.

I mixed half a tablespoon of pancake powder for each handful of mushrooms separately to make it pretty in each color, so I think I can mix them all at once.
Use flour or flour.

Mix eggs + salt + chives.
I'm going to dip it in seasoned soy sauce, so I'm going to season it lightly, add half a teaspoon of salt per 4 eggs, chop up half a handful of chives, boil it, and drain it.

Pour cooking oil into the pan and put a tablespoon of eggs first when heated, and quickly put mushrooms before the eggs are cooked to the top.
The picture shows a yellow oyster mushroom on top.
The yellow mushrooms are so pretty.

To enhance the color of the mushroom, cook the mushroom side slightly when turned upside down.

If the shape of the mushroom pancake is not pretty, trim it with scissors, tie it in two or three rows of blanched chives, and cut a little knot neatly.

Even if it's seasoned, I think it doubles the taste if you dip it in seasoned soy sauce
Mix 3 tablespoons of soy sauce, 1 tablespoon of oligosaccharide, red pepper powder and sesame seeds, a little bit of chopped green onion and 1 tablespoon of vinegar.

It's good to put it on a plate and serve food, side dishes, or guests.