Crispy King Oyster Mushroom “Kkanpunggi”
Crispy King Oyster Mushroom “Kkanpunggi”
Kkanpunggi Made with Chewy and Savory King Oyster Mushrooms (Santa Ri Variety)
Looking for a unique and healthy dish? Try this Kkanpunggi made with Santa Ri variety King Oyster Mushrooms, known for their ‘meaty’ texture and flavor! This recipe delivers a delightful crunch on the outside and a tender, chewy bite on the inside. Mushrooms are naturally rich in dietary fiber and can help lower cholesterol, making this a guilt-free indulgence. Enjoy the satisfying taste and texture that rivals traditional meat Kkanpunggi, all while benefiting from the goodness of mushrooms. Let me guide you through this delicious and healthy Santa Ri mushroom Kkanpunggi recipe!
Main Ingredients- Santa Ri mushrooms (King Oyster Mushrooms) 200g
- 1 cup all-purpose flour (for frying batter)
- 1 cup cornstarch
Kkanpunggi Sauce- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp chopped onion
- 5 dried chili peppers (peperoncino or similar)
- 1 Tbsp oyster sauce
- 1.5 Tbsp soy sauce
- 2 Tbsp sugar
- 3 Tbsp vinegar
- 1 Tbsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp chopped onion
- 5 dried chili peppers (peperoncino or similar)
- 1 Tbsp oyster sauce
- 1.5 Tbsp soy sauce
- 2 Tbsp sugar
- 3 Tbsp vinegar
Cooking Instructions
Step 1
First, gently rinse the Santa Ri mushrooms (King Oyster Mushrooms) under running water, being careful not to break them apart. This helps to clean them without damaging their delicate structure.
Step 2
Pat the mushrooms dry with a kitchen towel. Lightly season them with salt to enhance their natural flavor. This simple seasoning is the base for their delicious taste.
Step 3
Place half a cup of cornstarch into a plastic bag. Add the seasoned mushrooms and gently shake the bag to coat each mushroom evenly with cornstarch. This coating is crucial for achieving a crispy exterior.
Step 4
You’ll see the mushrooms are now well-coated with cornstarch, looking almost like they’re ready for deep-frying!
Step 5
If any clumps of cornstarch have formed, gently brush them off to ensure an even coating and prevent overly thick batter.
Step 6
Now, let’s prepare the frying batter. In a bowl, combine 1 cup of all-purpose flour with the remaining half cup of cornstarch. Gradually add ice-cold water while whisking until you achieve a thin, pourable batter. The ratio of cornstarch to flour is typically 1:2, but adjust water for desired consistency. A thinner batter will result in a crispier coating.
Step 7
While the batter rests briefly, preheat your frying oil to about 170-180°C (340-350°F). The oil is ready when a drop of batter sizzles and floats to the surface almost immediately.
Step 8
Dip the cornstarch-coated mushrooms into the prepared batter, ensuring they are fully submerged, then carefully place them into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
Step 9
These mushrooms, fried once, are already incredibly delicious on their own! They offer a wonderfully crispy exterior and a satisfyingly chewy center.
Step 10
For an extra crispy finish, remove the mushrooms from the oil after the first fry, let them rest for a moment, and then fry them a second time. This double-frying technique is key to achieving that perfect Kkanpunggi crunch.
Step 11
After the second fry, the mushrooms will have a beautiful golden-brown color and a delightful crunch that you can hear when you bite into them. They’re perfectly crispy!
Step 12
Now, let’s make the flavorful Kkanpunggi sauce. If you have red or green chilies, finely chopping them will add lovely color and a pleasant heat. Alternatively, you can use crushed dried chilies like peperoncino for a spicy kick.
Step 13
Finely mince the green onion, onion, and garlic. Mincing the aromatics finely will help them integrate seamlessly into the sauce.
Step 14
In a small pan, heat about 3 tablespoons of cooking oil over low heat. Add the crushed dried chilies (or half a teaspoon of chili powder) and gently fry them to infuse the oil with chili essence, creating chili oil. Be careful not to burn them.
Step 15
Once the chili oil is fragrant, add the minced garlic, green onion, and onion. Sauté over medium-low heat until the aromatics are softened and fragrant, being careful not to burn them.
Step 16
When the vegetables are softened, add the oyster sauce (1 Tbsp), soy sauce (1.5 Tbsp), sugar (2 Tbsp), and vinegar (3 Tbsp). Stir well and bring the sauce to a simmer, allowing the flavors to meld.
Step 17
The sauce is ready for the next step once it comes to a rolling boil.
Step 18
While the sauce is boiling, quickly add the double-fried mushrooms to the pan. Toss them rapidly to coat them evenly with the sauce. Speed is essential here to maintain the mushrooms’ crispiness.
Step 19
The key is to mix them quickly, just enough to coat the mushrooms lightly. Over-stirring will make them soggy. A swift toss ensures they are coated without losing their crisp texture. And there you have it – your delicious Santa Ri mushroom Kkanpunggi is complete!
