Crispy Shiitake Mushroom Gangjeong (Sweet & Spicy Glazed)
Crispy Shiitake Mushroom Gangjeong (Sweet & Spicy Glazed)
A Delightful Shiitake Mushroom Recipe: Easy Gangjeong Even Kids Will Love! (Great for Snacks & Appetizers)
Received shiitake mushrooms as a gift but worried about their distinct earthy flavor? This recipe minimizes that aroma, resulting in a wonderfully crispy exterior and chewy interior, perfectly coated in a sweet and tangy sauce. These glazed mushrooms are so delicious, even picky eaters who dislike mushrooms will gobble them up! They make a healthy snack or a sophisticated appetizer for drinks. Truly a delightful dish!
For the Shiitake Mushroom Gangjeong- 12 shiitake mushrooms
- 6 Tbsp potato starch
- 6 Tbsp sweet rice flour
- 6 Tbsp tempura flour
- Cold water (for batter consistency) as needed
For the Sweet & Tangy Sauce- 2.5 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp ketchup
- 1.5 Tbsp minced garlic
- 3 Tbsp soy sauce (jin ganjang)
- 2 Tbsp sugar
- 2 swirls (approx. 2 Tbsp) corn syrup or oligodang
- 1/4 onion, finely minced
- 2.5 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp ketchup
- 1.5 Tbsp minced garlic
- 3 Tbsp soy sauce (jin ganjang)
- 2 Tbsp sugar
- 2 swirls (approx. 2 Tbsp) corn syrup or oligodang
- 1/4 onion, finely minced
Cooking Instructions
Step 1
Gently rinse the shiitake mushrooms under running water and pat them thoroughly dry with paper towels. Excess moisture can cause splattering when frying.
Step 2
Trim off the tough ends of the shiitake mushroom stems. Don’t discard them! Wash them clean and save them to use later for making a flavorful broth for soups or stews.
Step 3
Place the 6 tablespoons of potato starch into a plastic bag or a container. Add the shiitake mushrooms one by one and shake well to coat each mushroom evenly with the starch. This helps the coating adhere better during frying.
Step 4
If too much starch has coated the mushrooms, gently tap them with your hand to shake off the excess. This ensures a lighter, crispier coating.
Step 5
In a bowl, combine 6 tablespoons of sweet rice flour and 6 tablespoons of tempura flour. Gradually add cold water while mixing until you achieve a batter consistency that flows smoothly, like pancake batter. Avoid making it too thick or too thin.
Step 6
The batter should have a pourable consistency, as shown in the picture – not too thick, but smooth.
Step 7
Now, let’s heat the frying oil. Pour a generous amount of cooking oil into a deep pot or wok over medium heat. To test the oil temperature, drop a small amount of batter into the oil. If it immediately floats to the surface, the oil is ready at approximately 180°C (350°F).
Step 8
While the oil heats up, let’s prepare the delicious sauce to accompany our crispy mushrooms.
Step 9
In a small saucepan, combine the gochujang, ketchup, minced garlic, soy sauce, sugar, and corn syrup (or oligodang). Stir well. Add the finely minced onion and simmer over low heat until the onion becomes translucent. Be careful not to burn the sauce.
Step 10
Dip the starch-coated shiitake mushrooms into the prepared batter, ensuring each mushroom is evenly coated. Let any excess batter drip off.
Step 11
Once the oil reaches 180°C (350°F), carefully place the battered mushrooms into the hot oil. Shiitake mushrooms don’t need to be cooked through; the goal is to fry the batter until it’s golden brown and crispy. This typically takes about 2-3 minutes. Over-frying can make them tough.
Step 12
These shiitake mushroom fritters are best enjoyed immediately after frying! To maintain maximum crispiness, it’s recommended to serve the sauce on the side for dipping (‘jjigmuk’) rather than tossing the fried mushrooms directly in the sauce, which can make them soggy. This way, you can savor their delightful crunch with every bite!
