Side Dishes

Crispy Mushroom Tangsu with Kiwi

Name: Crispy Mushroom Tangsu with Kiwi
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 80 g King oyster mushrooms; 50 g Oyster mushrooms; 50 g Shiitake mushrooms; 0.5 g Salt; 40 g Starch; 50 g Egg; 400 g Frying oil; 20 g Kiwi; 20 g Low-sodium soy sauce; 20 g Sugar; 20 g Vinegar; 20 g Starch slurry (10 g starch + 10 g water); 20 g Cucumber; 20 g Onion; 20 g Carrot; 10 g Wood ear mushrooms

버섯탕수

Three kinds of mushrooms coated in starch and egg, fried until crisp and topped with a sweet-and-sour vegetable sauce and fresh kiwi. The aroma of the mushrooms and tangy-sweet kiwi help lower the sauce's sodium.

📝 Step-by-Step Instructions

Cut the king oyster, oyster and shiitake mushrooms into easy-to-eat pieces.

Crispy Mushroom Tangsu with Kiwi — step 1

Sprinkle the mushrooms lightly with salt.

Crispy Mushroom Tangsu with Kiwi — step 2

Add the starch and beaten egg to the mushrooms and mix well.

Crispy Mushroom Tangsu with Kiwi — step 3

Dice the cucumber, carrot, onion and kiwi into small cubes.

Crispy Mushroom Tangsu with Kiwi — step 4

Bring the soy sauce, sugar and vinegar to a boil in a saucepan, thicken with the starch slurry and add the cucumber, carrot, onion and wood ear mushrooms to make the sauce.

Crispy Mushroom Tangsu with Kiwi — step 5

When the oil reaches 170–180°C, quickly fry the coated mushrooms and drain. Plate, top with the sauce and add the kiwi.

Crispy Mushroom Tangsu with Kiwi — step 6

📊 Nutrition Facts (per serving)

450.1Calories (kcal)

43.9 gCarbs

6.6 gProtein

27.6 gFat

267.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.