Ingredients with Measurements:
- 1 pound of fresh mushrooms, sliced
- 1/2 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of cold water
- 1 egg
- 2 tablespoons of vegetable oil
- 1 tablespoon of sesame oil
- 2 green onions, thinly sliced
- Soy sauce, for dipping
Special Equipment Needed:
- Large mixing bowl
- Frying pan
- Tongs
- Paper towels
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour, cornstarch, salt, and black pepper.
2. Add the cold water and egg to the dry ingredients and whisk until the batter is smooth.
3. Heat the vegetable oil and sesame oil in a frying pan over medium-high heat.
4. Dip the sliced mushrooms into the batter, making sure they are well coated.
5. Using tongs, carefully place the mushrooms into the hot oil.
6. Fry the mushrooms for 2-3 minutes on each side or until they are golden brown and crispy.
7. Remove the mushrooms from the pan and place them on paper towels to drain any excess oil.
8. Garnish the mushrooms with thinly sliced green onions.
9. Serve the Mushroom Daegujeon hot with soy sauce for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 170
Fat: 9g
Saturated Fat: 1g
Cholesterol: 41mg
Sodium: 310mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Rice flour can be used instead of cornstarch for a crispier texture.
- Button mushrooms can be substituted with other types of mushrooms such as shiitake or oyster mushrooms.
Variations:
- Add minced garlic or ginger to the batter for extra flavor.
- Use a mixture of different types of mushrooms for a more diverse flavor.
- Add chopped herbs such as cilantro or parsley to the batter for a fresh taste.
Tips and Tricks:
- Make sure the oil is hot enough before adding the mushrooms to ensure they become crispy.
- Do not overcrowd the pan with mushrooms as this will lower the temperature of the oil and result in soggy mushrooms.
- Use a slotted spoon or tongs to remove the mushrooms from the pan to avoid burning yourself.
Storage Instructions:
Mushroom Daegujeon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the mushrooms on a baking sheet and bake in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation Ideas:
Serve the Mushroom Daegujeon on a platter with a side of soy sauce for dipping.
Garnishes:
Thinly sliced green onions can be used as a garnish.
Pairings:
Mushroom Daegujeon pairs well with steamed rice and a side of stir-fried vegetables.
Suggested Side Dishes:
- Steamed rice
- Stir-fried vegetables
- Kimchi
Troubleshooting Advice:
- If the batter is too thick, add more water until it reaches the desired consistency.
- If the mushrooms are not crispy, increase the heat of the oil or fry them for a longer period of time.
Food Safety Advice:
- Make sure the mushrooms are thoroughly cleaned before slicing and using.
- Use caution when handling hot oil to avoid burns.
Food History:
Daegujeon is a popular Korean dish made with various ingredients such as mushrooms, seafood, or vegetables that are coated in a batter and fried.
Flavor Profiles:
Mushroom Daegujeon has a crispy exterior and a soft, savory interior with a hint of sesame oil and green onions.
Serving Suggestions:
Serve Mushroom Daegujeon as an appetizer or as a side dish to a Korean-inspired meal.
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Region: Korean