Sweet, sour, crunchy mushrooms (Beoseot-tangsu: 버섯탕수)

Name: Sweet, sour, crunchy mushrooms (Beoseot-tangsu: 버섯탕수)
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Asian, Korean
Ingredients: ½ cup plus 1 tablespoon potato starch; 12 large dried shiitake mushrooms, washed and soaked in cold water until soft (4 hours to overnight); 2 teaspoons soy sauce; ¼ teaspoon ground black pepper; ½ of an egg white; vegetable oil for frying; For the sauce; 1 tablespoon potato starch; 1 tablespoon vegetable oil; ¼ cup sliced onion; 1 teaspoon kosher salt; 1 teaspoon soy sauce; ¼ cup dark brown sugar; 3 tablespoons white vinegar; ⅓ cup cubed seedless cucumber, cut into ½ inch cubes; ⅓ cup cubed red-fleshed nectarines, plums, or apple (½-inch cubes); 2 canned pineapple rings (⅓ cup), cut into ½-inch pieces, plus ½ cup juice from the can; 1 cup plus 2 tablespoons water; ½ teaspoon toasted sesame oil

Instructions

Prep:1hCook:20min

Today I want to introduce you to a popular dish in Korea vegetarian restaurants: sweet, sour, and crunchy mushrooms, called beoseot-tangsu. It's very similar to the sweet and sour pork version, tangsuyuk, but it uses shiitake mushrooms instead of meat. You can use any mushrooms but we usually...

Updated at: Thu, 17 Aug 2023 03:43:34 GMT