4.8 from 75 votes
Beoseot Gangjeong (Sweet Crispy Mushrooms)
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Servings: 4
Course:
Side Dish
Cuisine:
Asian , Korean
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
- oil for deep frying
Sauce
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean red chili pepper paste)
- 1 tablespoon vinegar (rice wine vinegar or any other clear vinegar)
- 2 tablespoons rice syrup (jocheong, 조청), corn syrup, or oligodang (올리고당) or 1 to 1.5 tablespoons honey
- 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.
Cup of Yum
Notes
- You can use fresh shiitake mushrooms for this dish if you want. Look for thick, meaty ones.
- King mushrooms are a great substitute for shiitake mushrooms. You can even use a combination of shiitake and king mushrooms if you want.