Mushroom Tangsuyuk (버섯탕수육): A Crispy & Chewy Korean Delight—No Meat Needed!

Mushroom Tangsuyuk (버섯탕수육): A Crispy & Chewy Korean Delight—No Meat Needed!

Want to try a popular Korean dish without the meat?
Let me introduce you to 버섯탕수육 (beo-seot tang-su-yuk)—a sweet and sour fried dish made with mushrooms.

This is one of my mom’s most brilliant food tricks: crispy shiitake or oyster mushrooms, coated in glutinous rice flour, then deep-fried to golden perfection. It’s light, chewy, and totally satisfying—even for meat lovers!

What Is 버섯탕수육?

탕수육 (tang-su-yuk) is a Korean-style sweet and sour dish, usually made with pork.

But this version? It uses 버섯 (beo-seot) = mushrooms instead!

Thanks to the glutinous rice flour, the texture is 쫄깃쫄깃해요 (jol-git-jol-git-hae-yo) — pleasantly chewy and crisp.

This dish is:

Meat-free

Crispy outside, soft inside

Perfect for sharing

It’s a great choice for anyone exploring Korean food for the first time or looking for a plant-based twist!

Mushroom Tangsuyuk Recipe

Serves: 2-3

Ingredients

  • Mushrooms:
    • 200g shiitake mushrooms
    • 150g oyster mushrooms (or king oyster, button mushrooms, etc.)
  • Batter:
    • 1 cup glutinous rice flour
    • 3/4 cup water
    • 1/2 tsp baking powder (optional, for extra crispiness)
  • Tangsuyuk Sauce:
    • 2 tbsp soy sauce
    • 2 tbsp sugar
    • 2 tbsp vinegar
    • 1/2 cup water
    • Slurry (1 tbsp cornstarch + 2 tbsp water)
    • 1/2 onion, thinly sliced
    • 1/4 carrot, thinly sliced
    • 50g pineapple, diced (optional)
  • Other:
    • Cooking oil (for frying)
    • Pinch of salt

Instructions

  1. Prepare Mushrooms:
    • Slice shiitake mushrooms thickly and tear oyster mushrooms into bite-sized pieces.
    • Soak mushrooms in salted water (1 cup water + 1 tsp salt) for 5 minutes, then drain and pat dry.
  2. Make Batter:
    • Mix glutinous rice flour, water, and baking powder (if using) to form a thin batter.
    • Coat mushrooms evenly in the batter.
  3. Fry Mushrooms:
    • Heat oil in a deep pan to 170-180°C (340-350°F).
    • Fry battered mushrooms for 3-4 minutes until golden brown, then drain excess oil.
    • For extra crispiness, increase oil temperature and fry again for 30 seconds (optional double-fry).
  4. Make Tangsuyuk Sauce:
    • In a pan, lightly sauté onion, carrot, cucumber, and pineapple (if using).
    • Add soy sauce, sugar, vinegar, and water. Bring to a boil.
    • Stir in the cornstarch slurry and cook until the sauce thickens, stirring constantly.
  5. Serve:
    • Plate the fried mushrooms and pour the sauce over them, or serve the sauce on the side.

Tips

  • Add minced garlic or chili peppers to the sauce for extra flavor.
  • Ensure mushrooms are dry before battering for a crispier result.
  • Pair with rice or noodles for a complete meal.

Learn Korean Through Cooking

Cooking is a fun and tasty way to learn Korean! Here are today’s featured words:

🗣️ Korean Words of the Day

버섯 (beo-seot) = mushroom

탕수육 (tang-su-yuk) = sweet & sour fried dish

쫄깃쫄깃해요 (jol-git-jol-git-hae-yo) = It’s pleasantly chewy!

Try repeating them out loud while you cook!

Final Bite 🍄

Whether you're craving something crunchy, exploring Korean vegetarian dishes, or just love mushrooms, 버섯탕수육 is a must-try.

💬 Wanna join in?
Type “버섯탕수육” in the comments to practice your Korean!

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