Saesongi Beoseot Jeon (King Oyster Mushroom Fritters)
CAROLYN | DAILYHUNGRYLA
- 1King Oyster Mushroomwash and rinse clean
- 1pinch salt
- 2eggswhisk together
- 1.5cups all purpose flour1.5-2 cups of flour and place it on a flat plate
- 1/2tablespoon rice vinegar
- 1/4tablespoon red pepper flakes
- 1/2tablespoon soy sauce
- 1/2teaspoon sesame seed
Let’s make Saesongi Beoseot Jeon (King Oyster Mushroom Fritters)
1 King Oyster Mushroom (wash and rinse clean) Slice into 4-5 pieces (serving size per mushroom). Slice mushroom 1/4 of an inch in thickness.
Sprinkle 1 pinch salt
Whisk together 2 eggs (whisk together) in a bowl.(Bowl should be big enough to fit your mushrooms)
Preheat pan with cooking oil and turn on to medium heat
Take a king oyster mushroom and coat the mushroom with flour. Use 1.5 cups all purpose flour (1.5-2 cups of flour and place it on a flat plate ) repeat this step for all four mushrooms
Dip it in the egg mixture and make sure the mushroom slice is coated evenly with egg.
Place on heated pan. Approximately 2 minutes on both sides or until golden brown.
Remove mushroom from pan and place on a plate with a paper towel to help absorb excess oil
Let’s make the dipping sauce! 1/2 tablespoon soy sauce, 1/2 tablespoon rice vinegar, 1/4 tablespoon red pepper flakes, 1/2 teaspoon sesame seed
Dip in sauce and enjoy!