Crispy Mixed Mushroom Tempura with Teriyaki Sauce
(Kyunggi Mushrooms) Baekseon.Sunjeong.Gonji No.7 Three-Color Mixed Mushroom Tempura Teriyaki
A delightful dish made by tossing crispy tempura-style mushrooms with a sweet and savory teriyaki sauce. It’s a secret that it’s as delicious as the famous soy sauce chicken from popular chicken brands! Enjoy healthy mushroom tempura teriyaki with its chewy texture. It’s perfect as a snack for kids or an appetizer with drinks.
For the Crispy Mushroom Tempura- 250g Kyunggi Mushrooms Baekseon.Sunjeong.Gonji No.7 Three-Color Mixed Mushrooms
- 20g Chopped Nuts
- 1 Cheongyang Pepper
For the Teriyaki Sauce- 20g Soy Sauce (approx. 2 Tbsp)
- 10g Sugar (approx. 1 Tbsp)
- 20g Cheongju (Korean Rice Wine) (approx. 2 Tbsp)
- 10g Corn Syrup (approx. 1 Tbsp)
- 10g Oligosaccharide (approx. 1 Tbsp)
- 10g Minced Garlic (approx. 1 Tbsp)
- 15g Minced Scallion (approx. 1.5 Tbsp)
- 10g Ketchup (approx. 1 Tbsp)
For the Tempura Batter- 1 cup Tempura Flour (approx. 100g)
- 30g Corn Starch
- 1 cup Cold Water (approx. 180ml)
- 20g Soy Sauce (approx. 2 Tbsp)
- 10g Sugar (approx. 1 Tbsp)
- 20g Cheongju (Korean Rice Wine) (approx. 2 Tbsp)
- 10g Corn Syrup (approx. 1 Tbsp)
- 10g Oligosaccharide (approx. 1 Tbsp)
- 10g Minced Garlic (approx. 1 Tbsp)
- 15g Minced Scallion (approx. 1.5 Tbsp)
- 10g Ketchup (approx. 1 Tbsp)
For the Tempura Batter- 1 cup Tempura Flour (approx. 100g)
- 30g Corn Starch
- 1 cup Cold Water (approx. 180ml)
Cooking Instructions
Step 1
First, prepare all the ingredients for the tempura. Wash the Kyunggi Mushrooms (Baekseon, Sunjeong, Gonji No.7 three-color mix) thoroughly and pat them dry with paper towels. Trim off just the very bottom of the stems, keeping 2-3 mushrooms naturally clustered together. Finely chop the nuts for texture, and thinly slice the Cheongyang pepper.
Step 2
When measuring ingredients with a spoon at home, accuracy can be difficult. In this recipe, all ingredients are measured in grams (g). For reference, at my home, 10g is equivalent to approximately 1 tablespoon (Tbsp), so please keep this in mind when measuring at your own kitchen.
Step 3
Ensuring the mushrooms are well-dried with paper towels is crucial for the batter to adhere properly and for achieving a crispy result. Avoid trimming too much of the stem; the goal is to keep the mushrooms naturally grouped in clusters of 2-3.
Step 4
The secret to crispy tempura batter is using cold water! Combine the tempura flour and corn starch in a bowl. Add ice-cold water or very cold water and mix. The batter should have a flowing consistency, like thick syrup. If it feels too thin, add a little more tempura flour to thicken it slightly. (Tip: Adding 1-2 ice cubes to the water can further enhance crispiness.)
Step 5
Once the mushrooms are evenly coated with the tempura batter, carefully place them into oil preheated to 180°C (350°F) and fry them for the first time. Remove the fried mushrooms and let them rest briefly. Then, refry them a second time. This double-frying method will make your mushroom tempura extra crispy and delicious.
Step 6
In a wide pan, combine all the teriyaki sauce ingredients: soy sauce, sugar, Cheongju, corn syrup, oligosaccharide, minced garlic, minced scallion, and ketchup. Add the prepared chopped nuts and sliced Cheongyang pepper to the pan for added flavor.
Step 7
Gently simmer all the sauce ingredients, nuts, and Cheongyang pepper in the pan over medium-low heat, stirring constantly. Cook until the sauce slightly thickens and the flavors meld together. Be careful not to let it burn while stirring.
Step 8
Once the sauce is bubbling and delicious, add the double-fried crispy mushroom tempura. Reduce the heat to low and quickly toss the mushrooms in the sauce, ensuring they are evenly coated. To ensure the sauce coats every piece evenly without clumping, use two utensils (e.g., chopsticks and a spoon) to gently mix and coat. Serve immediately while warm!
