Nutritious Three-Color Enoki Mushroom Tangsuyuk
Nutritious Three-Color Enoki Mushroom Tangsuyuk
Healthy Enoki Mushroom Tangsuyuk with Baekseon, Sunjeong, and Gonji7ho Varieties
For my daughter who is mindful of her diet, I’ve created a special tangsuyuk using healthy enoki mushrooms instead of pork. This dish harmoniously blends the flavors and nutrients of Baekseon enoki, rich in folic acid, Sunjeong enoki, beneficial for blood pressure, and Gonji7ho enoki, high in protein. This mushroom tangsuyuk is not only delicious but also a fantastic way to take care of your health. Enjoy the crispy exterior and chewy interior of the fried mushrooms with our specially made sweet and sour sauce.
Crispy Mushroom Frying Ingredients- Plenty of cooking oil (for frying)
- 2 cups water (for batter)
- 100g Baekseon Enoki Mushrooms
- 100g Sunjeong Enoki Mushrooms
- 100g Gonji7ho Enoki Mushrooms
- 2 cups flour for frying
- 2 cups water (for batter)
- 1 cup potato starch (for coating mushrooms)
- Plenty of cooking oil (for frying)
Sweet and Sour Tangsuyuk Sauce- Carrots (to taste)
- Apple (to taste)
- Onion (to taste)
- 1/2 cup vinegar
- 1/2 cup sugar or stevia
- 1/4 cup soy sauce
- 1/4 cup starch slurry (1 Tbsp starch + 2 Tbsp water)
- 2 cups water
- Carrots (to taste)
- Apple (to taste)
- Onion (to taste)
- 1/2 cup vinegar
- 1/2 cup sugar or stevia
- 1/4 cup soy sauce
- 1/4 cup starch slurry (1 Tbsp starch + 2 Tbsp water)
- 2 cups water
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the tangsuyuk. Wash the vegetables thoroughly.
Step 2
Gently separate the clumps of enoki mushrooms and rinse them carefully under running water. Place the washed mushrooms in a colander to drain thoroughly. This ensures they fry up crispy and prevents excessive oil splatter.
Step 3
In a bowl, combine 2 cups of frying flour with 2 cups of water. Whisk until smooth to create the batter. It’s important to achieve a consistency that is neither too thin nor too thick.
Step 4
Once the batter consistency is right, coat the drained enoki mushrooms evenly with 1 cup of potato starch. Then, dip the starch-coated mushrooms into the prepared batter, ensuring they are fully coated. Mix well.
Step 5
Heat a generous amount of cooking oil in a deep pan or wok to approximately 170-180°C (340-350°F). You can test the temperature by dropping a bit of batter; it should float immediately. Carefully add the battered mushrooms one by one, frying them for about 3-4 minutes until they turn golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy mushrooms; fry in batches.
Step 6
Transfer the golden-brown fried mushrooms to a plate lined with paper towels or a wire rack to drain excess oil and let them cool slightly. This step helps maintain their crispiness.
Step 7
Julienne or dice the carrots, apple, and onion into bite-sized pieces that will complement the tangsuyuk sauce. It’s best to dice the carrots and onions relatively small.
Step 8
In a small saucepan, combine the chopped vegetables with the sauce ingredients: 2 cups water, 1/2 cup vinegar, 1/2 cup sugar (or stevia), and 1/4 cup soy sauce. Bring to a simmer over medium heat and cook for about 5 minutes until the vegetables are slightly softened.
Step 9
As the sauce begins to boil, gradually stir in the starch slurry (1 Tbsp starch mixed with 2 Tbsp water) until the sauce reaches your desired thickness. Stir continuously as you add the slurry, as the sauce can thicken quickly and burn if not stirred.
Step 10
Taste the sauce and adjust the seasoning as needed. If you prefer it sweeter, add more stevia or sugar. If you desire more tang, add a little more vinegar to perfect the flavor.
Step 11
Arrange the crispy fried mushrooms attractively on a serving plate. It’s best to plate them after they’ve cooled slightly to prevent them from becoming soggy from the residual heat.
Step 12
Finally, pour the warm tangsuyuk sauce generously over the fried mushrooms. Your healthy and delicious Three-Color Enoki Mushroom Tangsuyuk is now complete! Enjoy your meal.
