Beoseot Gangjeong (Sweet Crispy Mushrooms)
User Reviews
4.8
Beoseot Gangjeong (Sweet Crispy Mushrooms)
Description
To make this dish, dried shiitake mushrooms are soaked for over two hours until fully plumped. The rehydrated mushrooms are squeezed dry and cut into quarters or halves depending on size. Bell peppers are diced into small pieces and set aside. The mushrooms are coated thoroughly in potato starch to prepare for frying. Deep frying occurs in two stages: a first fry at 320°F until light golden, then a second one after resting the mushrooms to achieve a crisp, golden brown finish.
The sauce is cooked by boiling together soy sauce, gochujang, rice vinegar, rice syrup (or honey), and rice wine (or mirin) until thickened. The mushrooms and peppers are stirred into the sauce off heat, ensuring each piece is evenly glazed with a sticky, balanced sweet and spicy coating.
This dish offers a contrast between the crispy texture of the mushrooms and the rich, tangy flavor of the sauce. It can be served as a snack or an accompaniment in Korean meals.
Ingredients
- 2 ounces dried shiitake mushrooms See note
- 1/4 bell pepper red, orange or yellow or a combination
- 1/4 cup potato starch or cornstarch
- cooking oil for deep frying
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon gochujang Korean red chili pepper paste
- 1 tablespoon rice wine vinegar or any other clear vinegar
- 2 tablespoons rice syrup or 1 to 1.5 tablespoons honey, jocheong, 조청; or corn syrup; or oligodang (올리고당
- 2 tablespoons rice wine or mirin
Instructions
- Soak the dried mushrooms until they are plump and tender. This will take over 2 hours depending on the size of the mushrooms.
- Squeeze out the water from the soaked mushrooms, and then cut the mushrooms into quarters (or halves if small). Cut the peppers into small pieces.
- Add the potato (or corn) starch to the mushrooms, and massage them well to coat evenly.
- In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 4 minutes.
- Add oil to a heavy bottom pan, about 1/2 inch high. When the oil is sufficiently hot (about 320°F), drop the mushroom pieces in one at a time. Cook until light golden brown, 1 to 2 minutes.
- Remove and set them on a wire rack or a paper towel-lined plate.
- Reheat the oil to 320°F. Deep fry again until golden brown, about a minute.
- Heat the sauce over medium heat. Add the mushrooms and peppers, and stir well until the mushroom pieces are evenly coated.
Notes
- Fresh shiitake mushrooms can replace dried ones; choose thick, meaty caps for best texture.
- King mushrooms are a suitable alternative or can be mixed with shiitake for varied flavor.
- Soak dried mushrooms sufficiently to ensure tenderness before frying.
User Reviews
Overall Rating
4.8
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