A vegan version of Korean fried chicken, using deep fried oyster mushroom. This is classic Korean comfort food. This recipe makes two variations: one crunchy and one with a sticky, sweet and spicy glaze.
What is Korean Fried Oyster Mushroom?
This Korean Fried Oyster Mushroom is inspired by classic Korean comfort food I enjoy - a Korean version of fried chicken. I have always preferred the Korean version over the Western one because the sauce is rich, flavorful and so addicting. Nothing beats it on a rainy day, watching Korean dramas or hanging out with friends.
This recipe is my plant-based take on the traditional Korean fried chicken, using oyster mushrooms. It is just as delicious, crunchy and flavor-packed as the traditional version. Half of the fried mushroom is covered with a sticky gochujang sauce (Korean chili pepper paste) and the remaining is served as it is.
Ingredients and substitutions
To make this recipe, you'll need:
- Oyster mushroom: I love this type of mushroom due to its meaty, chewy texture. Alternatively, you can use other types of mushroom (shiitake, king oyster) or tofu.
To make the batter to coat the mushrooms in, we'll need:
- Flour mixture
- Vegan buttermilk mixture
- Panko bread crumbs mixture
After that, deep fry the mushrooms until golden and crispy. For the recipe, you can enjoy half as it and pour the Korean gochujang sauce on top of the other half. Note that after pouring the sauce, the mushrooms won't be as crunchy as before. If you prefer the crunch, you can use the sauce as a dipping sauce instead. The gochujang sauce adds a deep, savory, sweet and spicy flavors that are unique in Korean cuisine. It uses ingredients such as:
- Soy sauce
- Rice vinegar
- Minced garlic & ginger
How to serve this Korean Fried Oyster Mushroom?
You can serve this as a snack, or a side dish with rice.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!