Sweet, Sour, Crispy Mushrooms (Beoseot-tangsu)

Steps

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1. 1
   Soak the dried shiitake mushrooms in cold water for 4-5 hours or overnight until softened. Select thick mushrooms with good shape. Reserve the soaking water for later use.
   ▶ ≈0:13
2. 2
   Remove the dark skin from the surface of each mushroom. Cut the softened mushrooms into large pieces resembling meat chunks.
   ▶ ≈1:16
3. 3
   Season the mushroom pieces with soy sauce and black pepper, mixing well.
   ▶ ≈1:44
4. 4
   Mix potato starch with water in a bowl. Let it sit for 30 minutes until it separates. Add an additional 50 grams of starch and mix thoroughly.
   ▶ ≈2:00
5. 5
   Prepare the sweet and sour sauce by combining water, grape juice, salt, soy sauce, sugar, and white vinegar in a pot. Heat until the sugar dissolves completely, then turn off the heat.
   ▶ ≈3:19
6. 6
   Dice the cucumber, green onions, and pineapple into small cubes. Add to the cooled sauce. Adjust the quantities to your preference.
   ▶ ≈4:12
7. 7
   Add egg white to the vegetable oil. Mix about half an egg white with the starch mixture to create a thick batter for coating.
   ▶ ≈5:59
8. 8
   Dip the seasoned mushroom pieces into the starch batter, ensuring they are completely coated.
   ▶ ≈6:39
9. 9
   Heat vegetable oil in a large pot to a depth of 1.5 inches. Allow the oil to reach 300-330 degrees Fahrenheit.
   ▶ ≈5:44
10. 10
    When the oil reaches 330-340 degrees, carefully place the coated mushrooms into the hot oil. Fry for about 8 minutes until golden and crispy. Drain on paper towels.
    ▶ ≈7:18
11. 11
    Reheat the sweet and sour sauce until it comes to a boil. Add the fried mushrooms and gently toss to coat evenly with the sauce.
    ▶ ≈16:17
12. 12
    Finish with a few drops of sesame oil. Turn off the heat and transfer to a serving dish. Serve immediately with the crispy mushrooms coated in the sweet and sour fruit sauce.
    ▶ ≈16:59