Beoseot Gangjeong (버섯 강정)
Korea
Crispy fried mushrooms in a sweet-sour sauce with notes of Korean gochujang. Perfect as an appetizer or side dish with rice and vegetables.
Ingredients
- 57 g dried shiitake
- 0.25 pcs bell pepper
- 30 g potato starch
- 1 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp rice vinegar
- 2 tbsp rice syrup
- 1.5 tbsp honey
- 2 tbsp rice wine
- to taste vegetable oil
Steps
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Soak the dried mushrooms in warm water until fully rehydrated and soft — about 2 hours.
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Drain the water, squeeze the mushrooms, cut them into quarters (or halves if they are small). Cut the pepper into small pieces.
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Toss the mushrooms in starch, mixing thoroughly so each piece is evenly coated.
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In a separate pot combine soy sauce, gochujang, rice vinegar, rice syrup, honey, and rice wine. Stir and bring to a boil. Then reduce heat and simmer until the sauce thickens slightly, about 4 minutes.
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Heat the prepared sauce, add the mushrooms and sliced pepper, stir until the mushrooms are coated with the sauce.
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Heat vegetable oil to approximately 320 °F (≈160 °C). Fry the mushrooms in batches until they turn light‑golden, 1–2 minutes.
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Remove the mushrooms with a slotted spoon and place them on a rack or paper towel to drain excess oil.
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Reheat vegetable oil and quickly fry the mushrooms again until they achieve a bright‑golden color, about 1 minute.
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Serve hot, optionally sprinkled with sesame seeds or green onions.