🇰🇷 Korean

Mushrooms Gangjeong

Name: Mushrooms Gangjeong
Prep time: 18 min
Cook time: 5 min
Total time: 23 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 tbsp Honey; for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 400 g Mushrooms; 2 tbsp Soy Sauce; 150 g Breadcrumbs; 1 tsp Gochugaru; 2 tbsp Gochujang

🇰🇷 Korean

Crunch-fried mushrooms lacquered in sticky sweet-spicy gangjeong glaze. About 23 minutes from fridge to table.

Prep 18 min Cook 5 min Serves 4 Easy

Ingredients

Honey2 tbsp
Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
Mushrooms400 g
Soy Sauce2 tbsp
Breadcrumbs150 g
Gochugaru1 tsp
Gochujang2 tbsp

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Pat the mushrooms dry and season with the gochugaru and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the mushrooms in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with spring onions scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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Watch how it's made

Video: Sweet, sour, crispy mushrooms (Beoseot-tangsu: 버섯탕수) · on YouTube