Beoseot Tangsu (Crispy Sweet and Sour Mushrooms)
Crispy sweet-and-sour mushroom side dish for 4 servings with auto scaling.
Instructions
- 1
Tear oyster mushrooms into bite-size pieces and remove moisture with paper towel.
- 2
Mix 80 g potato starch, flour, and 90 ml water to make frying batter.
- 3
Coat mushrooms in batter and deep-fry at 170°C for 3–4 minutes for first fry.
- 4
Rest for 2 minutes, then refry at 180°C for 1 minute for extra crispness.
- 5
Stir-fry onion, bell pepper, and carrot briefly, then add 130 ml water.
- 6
Add soy sauce, vinegar, and sugar; simmer and thicken with remaining starch slurry.
- 7
Pour sauce over fried mushrooms right before serving, or serve separately for dipping.
Tips
Nutrition (per serving)
Adjust Servings
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