The T

Little L

Veggie V

Korean K

🥕

Sweet, Sour and Crispy Fried Mushroom

This sweet, sour and crispy fried mushroom is inspired by one of the most popular Korean foods which are called “Yangnyeom Chicken(양념 치킨)”. The Korean fried chicken is seasoned with a sweet, sour, and spicy sauce. This is a food that people very often consume with beer or soju but is also loved by all ages.

But the fact that what really matters for the food is, not the chicken itself, is the good batter for crispiness and the sauce, the sweet, sour and a bit spicy sauce. So we, like veggies and vegans, can also enjoy this tasty food without harming other living-being by using a bit of creativity.

What to eat with the Sweet, Sour and Crispy Fried Mushroom

This fried mushroom goes well with all sorts of things, trust me! You can enjoy a sharing dish like I did with my husband for dinner or with beer or as a snack. You can also add them into your salad bowl then your salad will turn into being much more joyful.

How to make Batter?

As a Korean, I have used a product that makes my cooking a lot easier. The one I used is one of the most common frying mix called “OTTOGI Frying Mix”. Just mix a cup of cold water and the frying mix and stir them gently. Then your delicious batter is ready to go. But if you don’t have a frying mix you can make, check out this recipe (The Best All-Purpose Deep Fry Batter).

The Sweet, Sour and Spicy Sauce

The sauce has various flavours. It is sweet, a bit sour and a bit spicy and garlicky. I have already shared how to make this sauce earlier since I do think this sauce is tasty on its own. (Veggie fries with the sauce has various flavours. It is sweet, a bit sour and a bit spicy and garlicky. I have already shared how to make this sauce earlier on my Instagram (Veggie fries with Korean sweet chilli sauce 🌶️). Because I do think this sauce is so tasty on its own! I have changed the recipe a bit this time and it was very satisfying. It goes well with any kind of deep-fried veggies. I really recommend you to try it 🙂

Okay, shall we start then?

Ingredients

• 200g shiitake mushrooms
• ½ cup rice flour
• 1 cup frying mix
• 1 cup cold water
• Vegetable oil
• roasted peanut for garnish (Optional)

For the sauce

• 2 tbsp gochujang (Korean chilli paste)
• 1 tbsp apple vinegar
• 6 tbsp rice syrup
• 2 tbsp soysauce
• 6 tbsp water
• 6 cloves garlic crushed
• 4 tbsp ketchup

How to cook

• Rinse the mushrooms and cut off the stems. And slice the mushrooms 2cm thick.

• Coat the mushrooms with rice flour.
• To make batter I used 1 cup of “Ottogi Frying Mix” mixed with 1 cup of cold water. But you can also use other brands or make your own.
• Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it floats to the top straight away, the oil is ready.
• Dip the mushrooms into the batter and fry them carefully until lightly golden.

• Place the fried mushrooms on the rack to cool down and drain the oil out for a while.
• Fry the mushrooms again until golden brown and keep them on the rack.
• Add all the ingredients for the sauce into the small size pan and boil them over very low heat for about 5 to 7 minutes until the crushed garlic in the sauce is cooked. Keep stirring them to prevent them from being burned.

• Once the sauce is ready and place the fried mushrooms into a bowl and pour the sauce and mix them well.
• Place the vegan yangnyoem mushrooms on a plate and cut the peanuts into very small pieces and sprinkle them on top. and Enjoy! 🙂