Korean Fried King Oyster Mushroom
£9.50Price
Crisky king oyster mushroom with Korean Gochujang sauce and sesame seeds. It contains gluten-free soy sauce and is mildly spicy.
- Crispy king oyster mushroom
- Korean gochujang sauce
- Sesame seeds
- Sauce: Fermented Rice Paste (Rice, Water, Salt, Koji-Starter), Fermented Rice Syrup, Water, Red Pepper Powder, Salt, Alcohol, Yeast Extract, Soybean Essence, Rice Powder, Onion Powder, Carrot Powder, Garlic Concentrate, Sesame Oil, Garlic, Potato kichup, Korean Chilli Powder, Brown Sugar, Rice Wine, Rice Vinegar, Soy Sauce (gluten-free), Mushroom Sauce, Soy Bean Paste.
- Sesame seeds: sesame seeds.
- Crispy tofu: tofu, corn statch and baking powder.
- Soy, sesame and sesame oil.
- Put the crispy king oyster mushroom directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes.
- Simmer the sauce in a pan with a little oil over medium heat until steaming hot.
- Add the cooked crispy king oyster mushroom (from step 1) and stir to combine. Then place the meal on a serving plate, sprinkle with sesame seeds, and enjoy!
- Crispy king oyster mushroom : refrigerated and consumed in 5 days;
- Sauce: refrigerated for up to 1 month or frozen for up to 1 year;
- Sesame seeds: 3 to 6 months in the pantry and up to 1 year in the refrigerator.
