Korean Spicy Bulgogi Mushrooms

By: Vanessa and Kim Pham

Korean Spicy Bulgogi Mushrooms
cuisine icon Course
Side Dish
cuisine icon Diet
Vegetarian
cuisine icon Keywords
2 servings, all-purpose flour, cook 20 min, crushed peanuts, mushroom, omsom korean spicy bulgogi starter, prep 5 min, sesame seeds, side dish, sliced scallions (optional), tbsp neutral cooking oil, tbsp water, torn into 2-3 inch pieces, tsp black pepper, tsp salt, Vanessa and Kim Pham, vegetarian, washed and patted dry

prep icon Prep Time
5 min
cook icon Cook Time
20 min

serving icon Servings
2 Servings
Ingredients
  • 1 Omsom Korean Spicy Bulgogi Starter
  • 12 oz oyster or shiitake mushrooms, washed and patted dry, torn into 2-3 inch pieces
  • ⅓ cup all-purpose flour
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 tbsp water
  • 3 tbsp neutral cooking oil
  • crushed peanuts,sesame seeds, sliced scallions (optional)
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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