Deep-fried mushrooms with two types of sauce

Cultural Corps of Korean Buddhism and Korea Tourism Organisation

Ingredients

  • 10 Shiitake Mushrooms
  • 3 King Oyster Mushrooms
  • 10 Button Mushrooms
  • 300g Oyster Mushrooms
  • 2 cups Glutinous Rice Powder
  • 2 cups Flour
  • 2 cups Starch Powder
  • ½ Red Pepper
  • ½ Yellow Pepper
  • ½ Green Pepper
  • 5 Ice Cubes
  • Cooking Oil
  • Red Chilli Paste (Gochujang)-based Sauce
  • 2 Tbsp Red Chilli Paste
  • 3 Tbsp Grain Syrup
  • 2 Tbsp Green Plum Extract
  • Soy Sauce-based Sauce
  • 2 Tbsp Naturally Brewed Soy Sauce
  • 3 Tbsp Sugar-preserved Yuzu
  • 2 Tbsp Green Plum Extract
  • 50g Roasted Peanuts
  • Black Sesame Seeds

Method

  1. Cut the mushrooms into bite-sized pieces, marinade in soy sauce and ground pepper. Cut the peppers into smallish bite-sized pieces and leave to one side.
  2. Mix the glutinous rice powder, flour and starch powder together. Add a pinch of salt to the mixture, then add the ice cubes and mix into a batter.
  3. Add a small amount of starch powder to the mushrooms and coat well. Then, coat them in the batter, deep fry until golden brown and remove.
  4. Mix the ingredients for the Soy sauce-based sauce and add them to the frying pan on a medium heat, mixing until combined. Add half of the mushrooms, toss to coat with the sauce and then transfer to a plate. Add the peanuts as a topping.
  5. Mix the ingredients for the Red chilli paste-based sauce and add them to the frying pan on a medium heat, mixing until combined. Add the peppers and stir for a couple of minutes to cook, then add the remaining mushrooms. Once coated, transfer to a plate. Add the black sesame seeds as a topping.

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