Korean Temple Food Week
Recipes

Side dishes

Deep-fried

Deep-Frying

Deep-fried Mushrooms with Soy Sauce and Red Pepper Paste Seasonings

Ingredients

· 10 Shiitake Mushrooms

· 3 King Oyster Mushrooms

· 10 Button Mushrooms

· 300g Oyster Mushrooms

· 2C Glutinous Rice Powder

· 2C Flour

· 2C Starch Powder

· ½ Red Paprika, ½ Yellow Paprika, ½ Green Paprika

· 5 Ice Cubes

· Cooking Oil

· Red Chili Paste-based Seasoning (2T Red Chili Paste 3T Grain Syrup 2T Green Plum Extract)

· Naturally Brewed Soy Sauce-based Seasoning (2T Naturally Brewed Soy Sauce 3T Sugar-preserved Yuzu 2T Green Plum Extract)

· 50g Roasted Peanuts

· Black Sesame Seeds

Directions

1

Cut mushrooms into good pieces and marinade in the Naturally Brewed Soy Sauce and ground pepper.

2

Tear the oyster mushrooms into proper pieces and marinade in the Naturally Brewed Soy Sauce and ground pepper.

3

Mix the equal amounts of the glutinous rice powder, flour and starch powder. Add a pinch of salt to the mixture and the ice cubes and make a batter.

4

Meanwhile, cut the paprika into good pieces.

5

Coat the prepared mushrooms with the remaining starch powder and double-fry.

6

Boil the ingredients of the Red Chili Paste-based Seasoning. Add the prepared paprika to the Seasoning.

7

Mix the Naturally Brewed Soy Sauce, sugar-preserved yuzu and green plum extract for the Naturally Brewed Soy Sauce-based Seasoning (use roasted peanuts as topping for the Naturally Brewed Soy Sauce-based Seasoning).

8

Mix the double-fried mushrooms with sauces and serve.

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