Asian•gourmet

Beoseot Gangjeong (Sweet Crispy Mushrooms)

Korean Bapsang recipe - Asian

Ingredients

Quantities are shown as originally provided.

2 ounces dried shiitake mushrooms (See note )
1/4 bell pepper (red, orange or yellow or a combination)
1/4 cup potato starch or cornstarch
oil for deep frying
1 tablespoon soy sauce
1 tablespoon gochujang (Korean red chili pepper paste)
1 tablespoon vinegar (rice wine vinegar or any other clear vinegar)
2 tablespoons rice syrup (jocheong, 조청), corn syrup, or oligodang (올리고당) (or 1 to 1.5 tablespoons honey)
2 tablespoons rice wine (or mirin)

1
Soak the dried mushrooms until they are plump and tender. This will take over 2 hours depending on the size of the mushrooms.
2
Squeeze out the water from the soaked mushrooms, and then cut the mushrooms into quarters (or halves if small). Cut the peppers into small pieces.
3
Add the potato (or corn) starch to the mushrooms, and massage them well to coat evenly.
4
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, about 4 minutes.
5
Add oil to a heavy bottom pan, about 1/2 inch high. When the oil is sufficiently hot (about 320°F), drop the mushroom pieces in one at a time. Cook until light golden brown, 1 to 2 minutes.
6
Remove and set them on a wire rack or a paper towel-lined plate.
7
Reheat the oil to 320°F. Deep fry again until golden brown, about a minute.
8
Heat the sauce over medium heat. Add the mushrooms and peppers, and stir well until the mushroom pieces are evenly coated.