(Sweet Crispy Mushrooms)

Beoseot Gangjeong

Beoseot gangjeong is deep-fried crispy mushrooms glazed in a slightly sweet and sour with a spicy kick. 

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– Soak the dried mushrooms until they are plump and tender. – Squeeze out the water from the mushrooms. Cut the peppers into small pieces.

1-2

Add the potato (or corn) starch to the mushrooms, and massage them well to coat evenly.

3

In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly.

4

Add oil to a heavy bottom pan. When the oil is sufficiently hot (about 320°F), drop the mushroom pieces in one at a time. Cook until light golden brown.

5

Remove and set them on a wire rack or a paper towel-lined plate.

6

Reheat the oil to 320°F. Deep fry again until golden brown, about a minute.

7

Heat the sauce over medium heat. Add the mushrooms and peppers, and stir well until the mushroom pieces are evenly coated.

8

Enjoy!

About Hyosun

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