King Oyster Mushroom Sweet and Sour “Tangsuyuk”
A Healthy and Delicious King Oyster Mushroom “Tangsuyuk” Recipe (Meat-Free)
Introducing a delightful King Oyster Mushroom “Tangsuyuk” that’s perfect as a side dish for kids or a special snack! This recipe uses hearty king oyster mushrooms instead of meat, offering a satisfying and flavorful “Tangsuyuk” experience. Enjoy this dish that’s both healthy and delicious, sure to please the whole family!
Tangsuyuk Ingredients- 3-4 King Oyster Mushrooms
- 1 cup Tempura Flour (or Frying Mix)
- 1/2 cup All-Purpose Flour
- 1/4 Bell Pepper (e.g., red, yellow, or desired colors)
- 1/4 Onion
- 1/4 Cucumber
- 1/4 Carrot
Sweet and Sour Sauce- 1 cup Water (200ml)
- 3 Tbsp Soy Sauce
- 3 Tbsp Vinegar
- 3 Tbsp Sugar
- 1 Tbsp Ketchup
- Slurry (1 Tbsp Cornstarch or Potato Starch + 2 Tbsp Water, mixed)
- 1 cup Water (200ml)
- 3 Tbsp Soy Sauce
- 3 Tbsp Vinegar
- 3 Tbsp Sugar
- 1 Tbsp Ketchup
- Slurry (1 Tbsp Cornstarch or Potato Starch + 2 Tbsp Water, mixed)
Cooking Instructions
Step 1
Let’s start by making the delicious sweet and sour sauce and letting it cool. In a saucepan, combine 1 cup of water with 3 tablespoons of soy sauce, 3 tablespoons of vinegar, 3 tablespoons of sugar, and 1 tablespoon of ketchup. Bring to a boil over medium-high heat, then reduce to low and simmer for 2-3 minutes to allow the flavors to meld.
Step 2
Prepare the vegetables to add flavor and color to the “Tangsuyuk” sauce. Cut the prepared bell pepper, onion, cucumber, and carrot into bite-sized pieces (about 1-2 cm). For an extra fruity and refreshing taste, feel free to add canned fruit cocktail, corn kernels, or pineapple chunks.
Step 3
Add all the prepared vegetables to the simmering sauce and cook for 1-2 minutes until they are slightly tender. Once the vegetables are cooked, gradually pour in the cornstarch slurry while stirring continuously until the sauce thickens to your desired consistency. Be careful to prevent it from burning by adjusting the heat. Set the sauce aside.
Step 4
Now, let’s prepare the king oyster mushrooms for frying. In a bowl, combine 1 cup of tempura flour with water, gradually adding water until you achieve a batter consistency that drips smoothly off a spoon. The batter shouldn’t be too thin, or it will slide off, nor too thick, or the coating will be too heavy.
Step 5
Wash the king oyster mushrooms under running water and pat them dry. Slice them into roughly 2-3 cm thick pieces, suitable for “Tangsuyuk.” Place the sliced mushrooms in a sturdy plastic bag or container with a little all-purpose flour (or some of the tempura flour). Seal the bag and shake vigorously. This will evenly coat the mushrooms with flour, helping the batter adhere better.
Step 6
Dip the floured mushroom pieces into the tempura batter, ensuring they are fully coated. You can dip them multiple times to create a thicker, crispier coating.
Step 7
Heat your frying oil to about 170-180°C (340-350°F). (Test the temperature by dropping a little batter; it should sizzle and rise immediately). Carefully add the battered mushroom pieces to the hot oil, frying them in batches. For an extra crispy texture, fry them once, remove them to cool slightly, then fry them a second time.
Step 8
Arrange the double-fried, crispy king oyster mushroom “Tangsuyuk” on a plate. Generously pour the warm sweet and sour sauce over the top. Your delicious King Oyster Mushroom “Tangsuyuk” is now ready! Enjoy it immediately while it’s hot and crispy.
