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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cut larger mushrooms into quarters and add to a bowl.
Mix rice flour, corn flour, maida, salt, pepper, and chilli powder with the mushrooms until evenly coated.
Deep-fry coated mushrooms on medium-high heat until crispy and golden. Set aside.
Heat oil in a pan and add salted butter.
Add gochujang paste and a dash of water to loosen it into a sauce.
Mix in dark soy sauce, vinegar, honey, salt, pepper, and chilli powder. Cook until the sauce is smooth and glossy.
Add fried mushrooms to the pan and toss until coated in sauce.
Serve immediately with red cabbage slaw on the side.
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For a milder sauce, reduce the amount of gochujang paste.
Ensure the oil is hot enough before frying to achieve a crispy texture.
Can I use a different type of flour?
Yes, you can substitute maida with all-purpose flour.
What can I use instead of gochujang paste?
You can use a mix of red pepper flakes and soy sauce as a substitute.
How do I make the slaw?
Thinly slice red cabbage and toss with a light vinaigrette for a simple slaw.
Can I bake the mushrooms instead of frying?
Yes, you can bake them at 400°F until crispy, though they may not be as crunchy.
Is there a vegetarian alternative to the sauce?
Use a plant-based butter and ensure the gochujang paste is vegetarian.
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