Kim Ho-yoon's Eohyangdonggo

Ingredients needed 🛒2 servings

• 5 shiitake mushrooms
• 200g raw shrimp
• shredded burdock, 1/5 the weight of the shrimp
• 1/4 paprika
• a little rice (enough for 1 tablespoon toasted ground rice)
• 100g potato starch (for batter)
• 100ml water (for batter)
• 1 teaspoon cooking oil (for batter)
• 1 teaspoon beaten egg
• 1 heaping teaspoon potato starch (for shrimp filling)
• 0.3 teaspoon minced ginger (for shrimp filling)
• 0.5 teaspoon chicken stock powder (for shrimp filling)
• 1 teaspoon sesame oil (for shrimp filling)
• 1 teaspoon cheongju (for shrimp filling)
• 500ml cooking oil (for frying)
• 1.5 tablespoons chili oil
• 1 teaspoon doubanjiang
• 5cm piece of minced large green onion
• 1 clove minced garlic
• a little minced ginger (for sauce)
• 200ml water (for sauce)
• 1 teaspoon oyster sauce
• 0.5 teaspoon chicken powder
• 0.5 teaspoon chicken stock powder (for sauce)
• 0.5 teaspoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon cheongju (for sauce)
• 1 teaspoon dark soy sauce (laochou)
• 1 teaspoon black vinegar
• 3 teaspoons starch slurry (3 parts starch to 1 part water)

Recipe 🍳