Yeo Kyung-rae's Tangsu Mushrooms

Name: Yeo Kyung-rae's Tangsu Mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: shiitake mushrooms 6-7 pieces; water 12 tablespoons; sugar 4 tablespoons; vinegar 3 tablespoons; soy sauce 1 tablespoon; doubanjiang 1/2 tablespoon; potato starch as needed; vegetable oil as needed; starch slurry 1 tablespoon

A crispy, savory-sweet recipe for tangsu mushrooms enhanced with doubanjiang for a spicy, tangy kick, as suggested by Chef Yeo Kyung-rae.

🙋 Recommended for

⭐ Those looking for a lighter, healthier, yet satisfyingly crispy fried dish compared to traditional pork tangsu yu
⭐ People who prefer a slightly spicier and cleaner-tasting sauce than the standard tangsu sauce

20 min Difficulty Normal Meat & mains

Main ingredients 🥩

shiitake mushroomspotato starchdoubanjiang

Tags 🏷️

Chinese-style crispy outside, tender inside entertaining dish

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

shiitake mushrooms 6-7 pieces
water 12 tablespoons
sugar 4 tablespoons
vinegar 3 tablespoons
soy sauce 1 tablespoon
doubanjiang 1/2 tablespoon

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starch slurry 1 tablespoon

Recipe 🍳

Trim the stems of the shiitake mushrooms, leaving only the soft caps, then slice them into long, thick sticks.
In a pot, combine water 12 tablespoons, sugar 4 tablespoons, vinegar 3 tablespoons, soy sauce 1 tablespoon, and doubanjiang 1/2 tablespoon. Mix well to prepare the spicy tangsu sauce.
Mix potato starch with water to lightly moisten it, then add a small amount of vegetable oil to create a smooth frying batter.
Add the prepared shiitake mushrooms to the batter and gently toss to evenly coat each piece.
Fry the battered mushrooms one at a time in oil preheated to about 180 degrees Celsius until crisp and golden brown, then remove from the oil.
Allow the mushrooms to drain briefly, then return them to the hot oil for a second fry to fully dry out and achieve a firm, crunchy exterior.
Pour the prepared sauce into a pan and bring to a boil. Gradually add the starch slurry, one spoonful at a time, until the sauce reaches a thick, syrupy consistency.
Once the sauce has the right thickness, reduce heat to low or turn off the flame, quickly toss in the twice-fried mushrooms to coat them evenly with the sauce.

Slice shiitake mushrooms into long strips and mix water, sugar, vinegar, soy sauce, and doubanjiang to make the sauce.
Coat the mushrooms in a starch batter and deep-fry them twice until extra crispy.
Thicken the boiled sauce with starch slurry, then quickly toss in the fried mushrooms to finish.

Cooking tips 💡

Adding a small amount of vegetable oil to the starch batter helps release moisture from the mushrooms during frying, resulting in an even crispier texture.
Since shiitake mushrooms contain more moisture than meat, they must be fried thoroughly until the outer surface is completely firm to prevent sogginess.
Adding doubanjiang balances the sweetness and acidity of the sauce, preventing it from becoming cloying while delivering a clean, refreshing flavor.

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