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!
Korean-inspired Fried Oyster Mushroom
- 300 g oyster mushroom
- oil to fry
- ½ cup all-purpose flour
- 2 tbsp baking powder
- ½ cup panko breadcrumbs
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika powder
- 1 tsp gochugaru (Korean red pepper flakes)
- ½ cup plant milk I used soy
- Juice from ¼ a lime/lemon
- 1 tbsp gochujang (Korean chili pepper paste)
- 1 tbsp soy sauce
- 1 tbsp sugar sub with agave/maple syrup
- 1 tbsp rice vinegar
- minced garlic and ginger I used 3 cloves of garlic and 1 thumb-sized piece of ginger, feel free to use more or less
- chopped green onions
- sesame seeds
Coating the Oyster mushroom
- Wash and dry the oyster mushroom. Separate the mushroom into bunches.
- Combine the ingredients to make the flour mix and vegan buttermilk.
- Coat the mushroom bunches into the flour mixture, then transfer to the buttermilk and back to the flour mix.
Fry the Oyster mushroom
- In a pot/pan, add a generous amount of cooking oil, when it's hot enough add the oyster mushroom pieces. Make sure the pan/pot is not overcrowded. Fry until golden and crispy then drain off the excess oil on a paper/ wire rack.
- Make the gochujang sauce by combining the gochujang, soy sauce, sugar, vinegar, minced garlic and ginger.
- When all the mushroom pieces are fried, add the sauce to half of the oyster mushroom, mix well to combine. Sprinkle a pint of salt on the remaining batch.