Recipes
Korean Spicy Bulgogi Mushrooms
2 Servings
INSTRUCTIONS
- Preheat the Instant Air Fryer at 390° F. In a large bowl, combine flour, salt, and pepper.
- In another bowl, coat mushrooms with 1 tbsp. oil. Toss mushrooms into flour mix, coating each piece and shaking off all excess flour.
- Place mushrooms in Instant Air Fryer in a single layer (you may need to cook in batches). Fry for 10 Minutes, then flip + brush/spray 2 tbsp. oil onto mushrooms. Cook for another 5-7 Minutes, until golden and crispy.
- On low heat, add Omsom starter and 3 tbsp. water to a saucepan, stirring occasionally. Turn heat off once steaming, about 5 Minutes.
- Once mushrooms are done, toss them with the sauce. Salt to taste. (Alternatively, the warmed starter can be used as a dipping sauce and served on the side.)
- Top with crushed peanuts, sesame seeds, or scallions, eat ‘em while they’re hot and enjoy!
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About the chef
Vanessa and Kim Pham
Vanessa and Kim Pham are the sisters and co-founders of Omsom, a company dedicated to reclaiming and celebrating the rich diversity of Asian flavors, stories, and communities. As daughters of Vietnamese refugees, they grew up at their family’s kitchen counter, where they watched their Mẹ cook traditional Vietnamese dinners from scratch—her love language to them. Before launching Omsom, Vanessa and Kim built their careers in startups and consulting, but eventually returned to their roots to create a brand that reflects their heritage and passions. With Omsom, they aim to proudly bring authentic Asian flavors to kitchens everywhere, while honoring the complexity and vibrancy of their cultural background.
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