Crispy & Chewy Sweet and Sour Mushroom Stir-fry (Kkanpung Pyogo Beoseot)
The Epitome of Sweet, Salty, and Spicy! Kkanpung Pyogo Beoseot is Your New Go-To Snack
Sweet, salty, and spicy – experience all the delightful flavors in the perfect balance with ‘Kkanpung Pyogo Beoseot’! Crispy fried shiitake mushrooms are incredibly delicious, rivaling even meat. If you’re craving a special appetizer or dish, this Kkanpung Pyogo Beoseot is highly recommended! It offers a delightful chewiness and a satisfyingly savory sauce.
For the Crispy Fried Mushrooms- 10 fresh shiitake mushrooms
- 5 Tbsp potato starch
- 4-5 Tbsp cold water
- Pinch of salt
- Pinch of black pepper
- Vegetable oil, for deep-frying
For the Irresistible Kkanpung Sauce- 1 Tbsp chili oil
- 1/2 green chili pepper (seeds removed and finely minced)
- 1/2 red chili pepper (seeds removed and finely minced)
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1.5 Tbsp vinegar (adjust for sweetness/sourness)
- 1 Tbsp oyster sauce (for umami boost!)
- 2 Tbsp water
- 1 Tbsp chili oil
- 1/2 green chili pepper (seeds removed and finely minced)
- 1/2 red chili pepper (seeds removed and finely minced)
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1.5 Tbsp vinegar (adjust for sweetness/sourness)
- 1 Tbsp oyster sauce (for umami boost!)
- 2 Tbsp water
Cooking Instructions
Step 1
First, trim the tough stems from the shiitake mushrooms. Gently wipe them clean. Cut each mushroom into 4 equal pieces for bite-sized portions.
Step 2
Remove the seeds from the green and red chili peppers, then finely mince them. These will add color and a wonderful aroma to the sauce.
Step 3
Season the cut shiitake mushrooms with a pinch of salt and pepper. Gently toss them to coat evenly. This step enhances their flavor when fried.
Step 4
Now, let’s prepare the batter for frying. In a bowl, combine 5 Tbsp of potato starch with 4-5 Tbsp of cold water. Mix well until there are no lumps, aiming for a consistency that will coat the mushrooms nicely without being too thick or too thin.
Step 5
Add the seasoned shiitake mushrooms to the prepared starch batter. Toss them thoroughly to ensure each piece is evenly coated with a thin layer of batter. This even coating is key for crispiness.
Step 6
Heat a generous amount of vegetable oil in a pan over medium-high heat to about 350-360°F (175-180°C). Carefully add the battered mushrooms to the hot oil. Fry for about 3-4 minutes, or until they are golden brown and crispy. Once fried, remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 7
In a separate pan, heat 1 Tbsp of chili oil over medium-low heat. Add the minced garlic and the finely chopped green and red chilies. Sauté briefly until fragrant, being careful not to burn the garlic.
Step 8
Pour all the Kkanpung sauce ingredients (soy sauce, sugar, vinegar, oyster sauce, and water) into the pan with the sautéed aromatics. Bring to a boil over high heat and cook for about 30 seconds, stirring constantly, until the sauce slightly thickens. Don’t let it burn!
Step 9
Once the sauce has thickened slightly, add the fried shiitake mushrooms back into the pan. Stir-fry quickly over high heat for about 1 minute, ensuring the mushrooms are evenly coated with the delicious Kkanpung sauce. This quick stir-fry will keep the mushrooms wonderfully crispy. Serve immediately and enjoy this delightful dish!
