Crispy & Chewy Shiitake Mushroom ‘Gangjeong’
Make Shiitake Mushroom ‘Gangjeong’ That Will Make Fried Chicken Jealous!
Today, we’ll be making shiitake mushroom ‘gangjeong’ that’s crispy on the outside and delightfully chewy on the inside. It’s a fantastic dish! 🙂
Mushroom Gangjeong Ingredients- 300g fresh shiitake mushrooms (choose large, plump ones)
- 1/2 cup potato starch (approx. 50g, for mushroom coating)
- 1 cup frying powder (approx. 100g)
- 1 1/2 cups water (approx. 300ml, for batter)
Cooking Instructions
Step 1
Prepare the fresh shiitake mushrooms by removing the tough, woody stems. Quickly rinse them under cold running water, then pat them thoroughly dry with paper towels. Ensuring they are dry is crucial to prevent oil splattering during frying.
Step 2
Cut the shiitake mushrooms into bite-sized pieces. Typically, cutting them into 6 pieces is a good size. If the mushrooms are smaller, you can cut them into 4 pieces. Avoid cutting them too small, as this can reduce their chewy texture after frying.
Step 3
In a large plastic bag or bowl, place the 1/2 cup of potato starch. Add the prepared shiitake mushrooms. Seal the bag and shake well, or toss them in the bowl, ensuring each mushroom piece is lightly and evenly coated with starch. Make sure there are no clumps.
Step 4
In a separate bowl, combine 1 cup of frying powder with 1 1/2 cups of cold water. Whisk with chopsticks or a whisk until you have a smooth, lump-free batter with a consistency that’s not too thick or too thin. (You may need to slightly adjust the water depending on the frying powder.)
Step 5
Add the potato-starch-coated shiitake mushrooms to the frying batter. Gently mix them to ensure each piece is evenly covered with the batter. Be careful not to overmix, as this can result in a thick coating.
Step 6
Heat a generous amount of cooking oil in a deep pan to about 170-180°C (340-350°F). (You can test the oil temperature by dropping a bit of batter; it should sizzle and float immediately.) Carefully drop the battered shiitake mushrooms into the hot oil, one by one. Fry for about 3-4 minutes until golden brown and crispy. For extra crispiness, remove them, let the oil temperature rise slightly, and then briefly fry them again for about 1 minute.
Step 7
Once fried, remove the shiitake mushrooms from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. This step is key to maintaining their crispiness.
Step 8
In a small pot or pan, combine all the sauce ingredients: 1 Tbsp gochujang, 1 Tbsp soy sauce, 3 Tbsp maesilcheong, 1 Tbsp ketchup, 1 Tbsp gochugaru, and 1 Tbsp rice syrup. Add 50ml of water and stir to combine. Bring the sauce to a simmer over medium-low heat, stirring occasionally, until it thickens slightly.
Step 9
Once the sauce is bubbling, add the twice-fried shiitake mushrooms. Stir quickly to coat all the mushrooms evenly with the sauce. Keep the heat on medium-low and stir-fry for just 1-2 minutes to prevent burning, ensuring the sauce clings to the mushrooms.
Step 10
Finally, add the 40g of sliced almonds for a nutty crunch and 1/2 Tbsp of sesame oil for aroma. Toss gently one last time. Your delicious shiitake mushroom ‘gangjeong’ is now ready! It’s best enjoyed immediately while warm.
