Baek Jong-won's Crispy Button Mushroom Chili Tangsu
From Baek Jong-won! Crispy fried button mushrooms tossed in a sweet-and-spicy chili sauce with a hint of sriracha. A great dish for entertaining guests or a housewarming.
Ingredients
Main
- Button mushrooms15 pcs
- Frying mix2 tablespoons
- Cooking oilto taste
Seasoning
- Carrot1/4
- Green bell pepper1/2
- Onion1/4
- Minced garlic1 tablespoon
- Sugar2 tablespoons
- Water1 cup
- Ketchup3 tablespoons
- Corn syrup1 tablespoon
- Sriracha sauce1 tablespoon
- Soy sauce1 tablespoon
Directions
- 1
Halve the button mushrooms, rinse once, and coat them with frying batter mix.
- 2
Deep-fry the coated mushrooms in preheated oil until golden.
- 3
Coarsely chop the carrot, bell pepper, and onion.
- 4
Heat oil in a pan, stir-fry the carrot, bell pepper, onion, and minced garlic, then add the sugar.
- 5
Add water, ketchup, and corn syrup; bring to a boil, then stir in the sriracha and soy sauce.
- 6
Plate the fried mushrooms, pour the sauce over the top, and the mushroom chili tangsu is done!
Tips
Toss the mushrooms in the sauce right after frying to keep them crisp. Adjust the heat with the amount of sriracha.