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Crispy Enoki Mushrooms with Korean Gochujang Glaze
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Crispy Enoki Mushrooms with Korean Gochujang Glaze

40 minPara 4Nutri-Score C€€
de @rhi.scran12 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • enoki mushrooms (trimmed and sliced into chunks)Frutas y verduras2 piezas
  • unsweetened plant milk (enough to dredge the mushrooms)Bebidas200 ml
  • potato starchDespensa110 g
  • plain flourDespensa25 g
  • bicarbonate of sodaDespensa2 g
  • salt (to taste)Especias3 g
  • ketchupDespensa160 ml
  • gochujangDespensa120 g
  • agave syrup (or maple syrup)Despensa120 ml
  • rice vinegarDespensa60 ml
  • garlic (minced)Frutas y verduras4 piezas
  • sesame seeds (for topping)Frutos secos y semillas10 g
  • spring onion (sliced, for topping)Frutas y verduras2 piezas
  • frying oil (for deep frying)Despensa1 litro

por ración

Nutrición

216kcal

Carbohidratos
44 g
Proteínas
4 g
Grasas
3 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Cazo
  • Freidora
  • Espumadera

paso a paso

Preparación

  1. Dredge the enoki

    • Add the enoki mushrooms to a bowl with just enough plant milk to dredge them.
    • Set aside while you make the sauce.
    Paso 1

  2. Make the gochujang sauce

    • Sauté the garlic in a saucepan until fragrant.
    • Stir in the ketchup, gochujang, agave and rice vinegar.
    • Bring to a simmer and cook until syrupy, then remove from the heat and let cool.
    Paso 2

  3. Coat the mushrooms

    • Drain the enoki, then sprinkle with the plain flour and toss to coat.
    • Add the potato starch, bicarbonate of soda and salt, then toss until everything is coated evenly.
    Paso 3

  4. Deep fry

    • Deep fry the coated enoki until golden and crisp.
    • Transfer to kitchen paper to drain any excess oil.
    Paso 4

  5. Glaze and serve

    • Add the fried mushrooms to a bowl, pour over the sauce and mix until thoroughly coated.
    • Serve topped with sesame seeds and spring onion.
    Paso 5
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