Official Beoseot Tangsu Video
The original creator demonstrates this dish.
Official cooking video · Maangchi · YOUTUBECrispy Shiitake Beoseot Tangsu with Sweet-Sour Sauce (4)
Soak dried shiitakes cold and double-fry them, then serve with a sweet-and-sour apple, pineapple and cucumber sauce. This is different from spicy mushroom gangjeong or pork tangsuyuk. Allow at least four hours for soaking and 30–60 minutes for starch settling.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash 12 dried shiitakes and soak in cold water in the refrigerator at least four hours. Let 1/2 cup starch settle in 2 cups water for 30–60 minutes separately.
- 02
Drain, trim and cut mushrooms into bites. Season with 2 tsp soy sauce and 1/4 tsp pepper.
- 03
Dust mushrooms with 1 tbsp starch. Pour off water over the settled starch; mix sediment with half an egg white or 1 tbsp water and coat mushrooms.
- 04
Heat oil around 4 cm deep in a stable pan to 165–171°C. Fry in small batches about eight minutes to light gold and drain. Never add water to oil.
- 05
Stir-fry 1/4 cup onion in 1 tbsp oil. Add 1 cup water, 1/2 cup pineapple juice, 1 tsp salt, 1 tsp soy sauce, 1/4 cup sugar and 3 tbsp vinegar; boil.
- 06
Mix 1 tbsp starch and 2 tbsp water; add to boiling sauce slowly while stirring. Add 1/3 cup each diced cucumber and apple plus two pineapple rings, simmer and finish with 1/2 tsp sesame oil.
- 07
Return oil to 165–171°C and fry shiitakes again around five minutes until crisp. Watch for oil splatter and burns.
- 08
Serve crisp mushrooms and warm sauce, preferably separately. Refrigerate leftovers within two hours.
Helpful source links
Before you cook
Soak mushrooms under refrigeration, cook egg coating fully and never add water to hot oil. Check soy, wheat, egg and sesame allergens; chill leftovers.
Allergens: 대두/soy/大豆(간장), 밀/wheat/小麦(간장 확인), 달걀/egg/卵(흰자 사용 시), 참깨/sesame/ごま
Image & source credits
These illustrations stand in for food photos.
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