Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon gochugaru (Korean red pepper flakes)
- 1/2 cup cold water
- 1 egg
- 1 pound mushrooms (button or shiitake), cleaned and sliced
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Skillet or frying pan
- Tongs or slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and gochugaru.
2. In a separate bowl, beat the egg and cold water together.
3. Add the egg mixture to the dry ingredients and whisk until smooth.
4. Heat a skillet or frying pan over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
5. Dip the mushroom slices into the batter, making sure they are fully coated.
6. Carefully place the battered mushrooms into the hot oil and fry until golden brown, about 2-3 minutes per side.
7. Use tongs or a slotted spoon to remove the mushrooms from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Repeat with the remaining mushrooms and batter.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 34g
Protein: 6g
Sodium: 330mg
Sugar: 2g
Substitutions for ingredients:
- Gochugaru can be substituted with cayenne pepper or chili powder.
- Cornstarch can be substituted with potato starch or rice flour.
Variations:
- Add sliced onions or scallions to the batter for extra flavor.
- Use different types of mushrooms, such as portobello or oyster mushrooms.
- Serve with a dipping sauce made from soy sauce, rice vinegar, and gochugaru.
Tips and tricks:
- Make sure the oil is hot enough before frying the mushrooms to ensure they cook evenly and become crispy.
- Don't overcrowd the pan when frying the mushrooms, as this can cause them to become soggy.
- Use a slotted spoon or tongs to remove the mushrooms from the oil to prevent them from breaking apart.
Storage instructions:
Leftover mushroom gochujeon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftover mushroom gochujeon in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Serve the mushroom gochujeon on a platter with a sprinkle of sesame seeds and sliced scallions on top.
Garnishes:
Sesame seeds and sliced scallions
Pairings:
Serve with a side of steamed rice and kimchi for a complete meal.
Suggested side dishes:
Steamed rice and kimchi
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches a smooth consistency.
- If the mushrooms are not crispy enough, increase the heat of the oil or fry them for a longer period of time.
Food safety advice:
- Make sure the mushrooms are fully cooked before serving.
- Use caution when frying with hot oil to prevent burns.
Food history:
Gochujeon is a popular Korean dish that is typically made with sliced meat or seafood. This vegetarian version uses mushrooms as the main ingredient.
Flavor profiles:
Savory, crispy, and slightly spicy
Serving suggestions:
Serve the mushroom gochujeon as an appetizer or as part of a Korean-inspired meal.
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Region: Korean