Beoseot Gangjeong 버섯강정

Prepare Mushrooms

Soak the mushrooms in the water until reconstituted and tender. Squeeze the water from the mushrooms, then quarter.

Combine the starch and mushrooms, massaging to coat evenly.

Prepare Sauce

Combine the ganjang, gochujang, vinegar, rice syrup, and rice wine in a saucepan, stirring to combine. Bring to a boil, then reduce and simmer until slightly thickened.

Fry

Add enough oil to a pan to measure 1/2" deep and heat to 320.F.

Add the mushrooms to the oil and fry until light golden brown. Remove from oil to drain.

Bring oil back up to temperature, and then repeat the frying process until mushrooms are golden brown.

Transfer the mushrooms and peppers to the sauce, stirring to evenly coat.