Yeo Kyung-rae's Tangsu Mushrooms
A crispy, savory-sweet recipe for tangsu mushrooms enhanced with doubanjiang for a spicy, tangy kick, as suggested by Chef Yeo Kyung-rae.
Ingredients needed 2 servings
Recipe
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.
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.
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