Crispy Oyster Mushroom Fritters (Sunjeong & Baekseon Varieties)
A Delicious Transformation: Sunjeong (Yellow) & Baekseon (White) Oyster Mushroom Fritter Recipe
The perfect beer snack! Indulge in the delightful crunch of these fritters. Using both yellow oyster mushrooms (Sunjeong) and white oyster mushrooms (Baekseon), we create a wonderfully chewy yet crispy bite. Served with a sweet and tangy soy-vinegar dipping sauce, these fritters offer a balanced flavor profile, allowing the mushrooms’ natural taste to shine without being overly rich.
Fritter Ingredients- 70g Yellow Oyster Mushrooms (Sunjeong)
- 70g White Oyster Mushrooms (Baekseon)
- A pinch of seasoned salt
- A pinch of dried parsley flakes
- 2 cups cooking oil (for frying)
Sweet & Tangy Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp sugar
- 1 Tbsp water
Cooking Instructions
Step 1
Hello everyone! Hope you’re having a wonderful holiday. Amidst preparing holiday dishes, I decided to make some special oyster mushroom fritters using two types of mushrooms: the fragrant yellow Sunjeong variety and the chewy white Baekseon variety. They turned out absolutely delicious!
Step 2
The Sunjeong (yellow) and Baekseon (white) oyster mushrooms have slightly different shapes and offer unique tastes and textures. It’s fun to choose which type of mushroom to use depending on the dish!
Step 3
▶ Yellow Oyster Mushrooms (Sunjeong): This variety has a strong, distinct aroma and is rich in beneficial compounds for health. Its caps are delicate and can break easily. The yellow color may fade during cooking. It’s well-suited for dishes with robust flavors, like stir-fries or deep-frying.
Step 4
▶ White Oyster Mushrooms (Baekseon): These mushrooms have white caps and stems, offering a satisfyingly chewy texture and a rich umami flavor. They are excellent in clear soups and broths, enhancing the overall taste.
Step 5
First, gently rinse the oyster mushrooms under running water and pat them dry. Then, tear them into bite-sized pieces by hand. Coat the torn mushroom pieces evenly with cornstarch or potato starch to form a light batter. After frying, sprinkle lightly with seasoned salt and parsley flakes for an extra touch of flavor.
Step 6
Pour about 2 cups of cooking oil into a deep pot or wok and heat it to approximately 170°C (340°F). Once the oil is hot, carefully add the starch-coated mushrooms in batches, frying them until they turn a beautiful golden brown. Be careful not to overcook, as they can become tough.
Step 7
Freshly fried oyster mushroom fritters are incredibly savory. They boast a fantastic ‘crispy outside, tender inside’ texture, thanks to the starch coating that ensures a delightful crunch.
Step 8
Now, let’s prepare the dipping sauce! In a small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1/2 tablespoon of sugar, and 1 tablespoon of water. Mix them well. Keeping the sauce slightly less salty allows you to fully appreciate the mushroom’s natural flavor.
Step 9
Dip these warm, crispy oyster mushroom fritters into the sweet and tangy sauce. It’s a wonderful combination that reduces sodium intake while enhancing the chewy, crunchy goodness of the mushrooms. They make an excellent accompaniment to beer!
