Chewy Vegan Mushroom Kkanpunggi
Healthy Vegan Dish, Special Mushroom Recipe, Making Mushroom Kkanpung
Introducing Mushroom Kkanpung, a special dish that’s as chewy and delicious as meat! This vegan recipe features the delightful texture of plump mushrooms coated in a sweet and tangy Kkanpung sauce.
Main Ingredients- 5 King Oyster Mushrooms (Uram mushrooms)
- 1/3 White part of a large green onion
- 2 Korean green chilies (Cheongyang peppers)
- 1 Red chili
- A little cooking oil (for frying)
- 4 Tbsp cornstarch (for mushroom coating)
- 1 Tbsp sesame oil
- 0.5 Tbsp black sesame seeds
Mushroom Marinade Ingredients- 1 Tbsp sesame oil
- A pinch of black pepper
- 2 tsp salt
Frying Batter Ingredients- 2 cups tempura flour
- 1 cup cornstarch
- A pinch of salt
- 1 Tbsp cooking oil
- Ice water, as needed (to adjust batter consistency)
Kkanpung Sauce Ingredients- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 Tbsp water
- 3 Tbsp brown sugar
- 2 Tbsp vinegar
- 2 Tbsp chili oil
- 1 Tbsp sesame oil
- A pinch of black pepper
- 2 tsp salt
Frying Batter Ingredients- 2 cups tempura flour
- 1 cup cornstarch
- A pinch of salt
- 1 Tbsp cooking oil
- Ice water, as needed (to adjust batter consistency)
Kkanpung Sauce Ingredients- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 Tbsp water
- 3 Tbsp brown sugar
- 2 Tbsp vinegar
- 2 Tbsp chili oil
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 3 Tbsp water
- 3 Tbsp brown sugar
- 2 Tbsp vinegar
- 2 Tbsp chili oil
Cooking Instructions
Step 1
Wash and prepare all the ingredients for the dish. Thorough preparation is the first step to a successful recipe!
Step 2
Finely mince the white part of the green onion, Korean green chilies, and red chili. These will add a nice spicy kick and aromatic flavor.
Step 3
In a large bowl, combine the tempura flour, cornstarch, salt, and cooking oil. Gradually add ice water while whisking with chopsticks until you achieve a slightly thin batter consistency. Be careful not to make it too thick, or the coating will be heavy, or too thin, as it won’t adhere well.
Step 4
Cut the King Oyster mushrooms into large, bite-sized pieces. It’s important to maintain the chewy texture of the mushrooms.
Step 5
In a bowl, gently toss the cut mushrooms with the marinade ingredients: sesame oil, black pepper, and salt. Let them marinate for about 10 minutes to allow the flavors to penetrate.
Step 6
Sprinkle cornstarch evenly over the marinated mushrooms. Gently shake or toss them so that the mushrooms are lightly coated. This step helps create a crispier coating when fried.
Step 7
Now, dip the cornstarch-coated mushrooms into the prepared tempura batter, ensuring they are evenly coated with the batter. Avoid overmixing to prevent the batter from becoming too thick and clumpy.
Step 8
Heat a generous amount of cooking oil in a deep pan to about 170-180°C (340-355°F). Carefully add the battered mushrooms to the hot oil, making sure not to overcrowd the pan, as this can lower the oil temperature and make the mushrooms soggy. Fry them until they turn a golden brown and crispy.
Step 9
For an extra crispy and delicious Mushroom Kkanpung, we recommend a double-frying method. Slightly increase the oil temperature to 180-190°C (355-375°F) and fry them quickly for a second time to achieve an even crispier exterior.
Step 10
In a separate pan, heat the chili oil. Sauté the minced green onions and chilies for about 30 seconds until fragrant. Then, add all the Kkanpung sauce ingredients: soy sauce, oyster sauce, water, brown sugar, and vinegar. Stir until the brown sugar is completely dissolved, and bring the sauce to a simmer. Let it bubble gently until it thickens slightly.
Step 11
Add the double-fried crispy mushrooms to the simmering Kkanpung sauce. Be quick to coat them, as overcooking will make the mushrooms lose their crispiness!
Step 12
Toss the crispy fried mushrooms rapidly in the Kkanpung sauce until evenly coated. Turn off the heat, then stir in the sesame oil and black sesame seeds. Give it one final gentle toss, and your chewy and delicious Vegan Mushroom Kkanpung is ready! Enjoy it immediately while it’s warm.
