Modu Recipes

Ttukdak Hyung's All-Purpose Batter Yangsongi Twigim

Crispy finger-food fritters stuffed with meat batter inside button mushrooms, fried to bite-sized perfection.

🙋 Recommended for

  • ⭐ Those who want to serve a simple yet visually impressive finger food that balances looks and taste at housewarmings or home parties.
  • ⭐ Those who want to experience the fantastic combination of mushroom juice and meat juices.

Ingredients needed 🛒2 servings

  • 8 to 10 button mushrooms
  • some all-purpose meat batter (for donggeurangttaeng)
  • 1 cup frying mix
  • 1 cup cold carbonated water
  • enough cooking oil

Recipe 🍳

  1. Prepare the all-purpose meat batter by finely chopping meat and various vegetables and mixing until sticky.
  2. Gently wipe the mushroom caps clean, then snap off the stems by hand to remove them.
  3. Press the meat batter firmly into the cavity left by the stem, filling it neatly without overflowing.
  4. Mix the frying mix with cold carbonated water to make a crispy batter.
  5. Coat each stuffed mushroom evenly with the batter.
  6. Deep-fry in hot oil until the mushrooms are cooked through and the exterior is crispy and golden.
  1. Remove the stems from the button mushrooms and fill the cavities with the all-purpose meat batter.
  2. Coat the stuffed mushrooms with a crispy batter made with carbonated water.
  3. Deep-fry until golden and crispy on the outside, moist on the inside, and finish as bite-sized fritters.

Cooking tips 💡

  • Since the mushrooms release moisture inside, make sure to seal the opening completely when coating with batter to prevent leaks.
  • Use easily available button mushrooms with a mild aroma instead of expensive matsutake mushrooms for better value.

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