(knife thuds)
(upbeat music)
- Hi, everybody.
Do you like mushrooms?
Today's recipe is crunchy mushrooms
with sweet-sour sauce.
In Korean, Beoseot-tangsu.
I'm using dried shiitake mushrooms.
In Korean, mareun pyogo-buseot (laughs).
This is mareun pyogo-buseot,
dried shiitake mushrooms,
and we need 12.
12 large size mushrooms.
And we gotta soak in cold water,
at least 4-5 hours.
I soaked this mushrooms overnight.
Come on.
What kind of mushroom is a good quality?
Kind of a thick and nice shape.
This is a good quality.
You see, it's very soft.
And as you see,
this water is very nutritious.
I never throw away.
I'm going to just pour out,
and make Doenjang-jjigae later.
For Doenjang-jjigae, I will use this instead of water.
Now, I need to remove the stems.
Okay.
And I collected these guys. With the brine,
I'll make Doenjang-jjigae.
I'm going to slice this, just like meat.
Shiitake mushrooms,
especially dried shiitake mushrooms,
are so good.
When it's cooked,
the texture will turn out
just like meat.
It looks good, right?
Add 2 teaspoons soy sauce.
This is Jin-ganjang which is dark soy sauce.
And we need ground black pepper, around ¼ teaspoon.
And mix it.
We need potato starch,
½ cup.
and just mix with water.
Then, about 30 minutes later,
it's going to be separated.
½ cup.
Pour some water, around 2 cups,
and you don't have to stir this.
Just let it sit like this.
Around 30 minutes later,
the water is going to be separated.
Starch is going to sink and solid.
I did already, see?
Like this, we can pour out this water.
Look at that.
When I lived in Korea, there was a really nice,
big vegetarian buffet restaurant. I used to go there.
The price was so cheap, just $5.
Probably these days, maybe double the price.
All kinds of vegetarian dishes, tofu and greens,
and even coffee, after eating, they gave us free coffee,
all included in the money.
One dish was very popular.
It looked like, tasted like meat.
That's this is.
So today, I'm going to make some side dishes,
I will think about the Korean buffet restaurant.
Now we've got to make sauce.
This is around ¼ cup.
(knife thudding)
I'm making sweet and sour sauce.
I always use canned pineapple
because I'm also going to use the juice.
(can clanking)
Add some cooking oil,
and onion.
(dish sizzles)
Add 1 cup of water
(dish sizzles)
And add ½ cup pineapple juice.
1 teaspoon salt.
1 teaspoon soy sauce,
¼ cup dark brown sugar,
3 tablespoons white vinegar.
Stir until this sugar is melted.
Turn off the heat.
I'm going to add all these cucumber,
pineapple, and this, I chose a nectarine.
You can use anything red color,
but don't use too much because what we want
is to enjoy just mushrooms.
These guys make it colorful
and give some little bit flavor.
I always use a cucumber
because that's how I remember,
in my memories
whenever I eat this kind of dish.
So, I'm going to use just a little bit.
Make cubes. (knife thuds)
Maybe around ⅓ cup.
Around ⅓ cup.
Pineapple.
Pineapple, also let's cut it like this.
So altogether it's around 1 cup.
I'm heating my oil, around 1½ inch deep cooking oil.
I use the large size pan,
so I can cook all at once.
I need egg white, just only ½ of an egg white.
What should I do? (laughs)
Crack the egg.
Egg yolk, 1 tablespoon starch.
And I need ½ of this egg white.
It's solid starch. Let's add this.
See, it's still ½ leftover.
Let's mix, look at this (laughs).
(spoon thudding)
Okay, mix this.
And let's add.
Sweet sour sauce is a little sticky.
So I'm going to make slurry.
1 tablespoon starch.
(spoon banging)
2 tablespoons water.
This is going to be used for the sauce.
I'm checking the temperature.
I'm waiting until this oil reaches 330 to 340F.
(water splashing)
Just mix this with your hand.
You'll see some small bubbles.
We've got to use all this starch mixture.
(food sizzles)
Scoop like this.
Fry and stir these.
If these stick to each other,
just use your tongs and split them.
(food sizzles)
(water splashing)
When you make this for your new friends or
your guests,
they'll be surprised two times.
First, "Wha? You made this with mushrooms?"
Second, "Oh my God, it tastes like really meat
and delicious." (chuckles)
Okay, I cooked around 8 minutes.
It looks very crunchy.
I'm going to turn off.
This is the first time frying and take them all out.
I turned off the heat
because I want to show you what I'm doing usually,
Instead of serving
only 1 dish Beoseot-tangsu,
I usually serve it with more side dishes.
I like to choose all vegetable recipes.
But if you are very busy
and you want to serve it
quickly,
you don't have to turn off.
Keep frying second time,
just like when you make crunchy fried chicken
You fry 2 times, and make sauce.
Then serve it.
I bought these vegetables from a Farmer's Market yesterday.
Look at this beautiful eggplant,
chives, and cucumber.
I'm going to make a bunch of side dishes with these vegetables.
The recipes are on my website.
Check it out later if you're interested in learning.
Let's make chive pancake.
(knife thudding)
And flour.
(food sizzles)
Mung bean sprouts.
I blanched these for 5 minutes in boiling water
with a little bit salt.
Now I need cucumber matchsticks.
(knife thudding)
Garlic,
and green onion.
This is my homemade soup soy sauce.
Sesame oil.
(food sizzles)
Toasted sesame seeds.
And mix.
I need more oil.
Look at my hand, (laughs).
Oil makes it crunchy.
(food sizzles)
And in the same bowl,
I will mix these soybean sprouts.
Add chopped green onion,
garlic,
Gochugaru (Korean hot pepper flakes)
Add just a little bit.
A little bit soy sauce.
It's done.
Sesame seeds.
It's ground sesame seeds,
toasted sesame seeds.
(water splashing)
I'm going to saute this squash.
(knife thudding)
Salt.
Gorgeous.
(knife thudding)
I'm heating up my pan.
Add onion. (knife thuds)
Carrot. (knife thuds)
I'm going to saute 2 dishes, squash and eggplant.
And while my pan is heated,
I'm just cutting all of these.
My pan is heated now. Add some oil.
(food sizzles)
Garlic. (food sizzles)
Onion.
Add just a little bit of saeu-jeot (fermented shrimp)
Carrot. (food sizzles)
Eggplant, onion, all these things,
I put all these to this bowl
so that I can cook quickly.
(food sizzles)
It takes only a couple of minutes, couple of minutes.
Meanwhile, my oil has to be heated
so that I can serve everything at the same time.
Add sesame oil and sesame seeds.
(food sizzles)
Garlic.
(food sizzles)
And put them together.
(food sizzles)
Oyster sauce.
(food sizzles)
Soy sauce.
(food sizzles)
I reheated the oil.
Now it's 330 Fahrenheit.
I'm going to re-fry these.
(food sizzles)
I made so many side dishes.
That's what I'm doing usually.
And now, last thing is just reheat.
Reheat the mushrooms and also sauce.
My sauce is now really hot.
It starts bubbling.
Now add this slurry little by little.
Then I'll bring my fruits.
Okay, these are all fried nicely.
You see, very crunchy.
I fried this 5 more minutes. Turn off.
Looks so good!
1 drop of sesame oil.
Turn off.
Add sauce.
We made Beoseot-tangsu,
sweet, sour, shiny sauce on top
with the crunchy, crunchy mushrooms.
Even though you didn't cook with me face-to-face,
you watched what I was doing.
So you and I, we cooked all this together.
Japgokbap (multi-grain rice),
squash, eggplant,
kongnamul muchim (soybean sprouts),
and sukjunamul (mung bean sprouts).
Cabbage kimchi.
I made this kimchi with normal cabbage.
Buchujeon (Chive pancake), gochu, really delicious.
And ssamjang.
Beoseot-tangsu!
And my favorite corn.
Mm-hm.
Crunchy and chewy mushroom,
perfectly sweet and sour.
I'll have some mung bean sprouts.
Mm.
Kongnamul-muchim.
Mm.
Green chili pepper is yummy.
Gaji Bokkeum (eggplant)
Mm, so good, sweet and meaty.
Let's have some chive pancake.
This way, you can serve many people.
Today, we made Beoseot-tangsu,
crunchy mushrooms with sweet and sour sauce.
Enjoy my recipe.
See you next time.
Bye.
(upbeat music)