Crispy Mushroom Sandwich* Recipe

Rehydrate

Place dried wood ear mushrooms in a bowl and pour 3 cups warm water over them. Let soak 20–30 minutes until fully rehydrated and pliable. Drain, reserve 2 tbsp of soaking liquid, then squeeze out excess water and pat mushrooms dry with paper towels. Trim any very tough stems and tear into sandwich-sized pieces if needed.

Marinate

In a bowl combine 2 tbs soy sauce, grated ginger, minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add the drained mushrooms and toss to coat. Let sit 10 minutes to absorb flavor.

Batter & Fry

Whisk together 1 cup all-purpose flour, 1/2 cup cornstarch and 1/2 tsp baking powder in a shallow bowl. Slowly whisk in 1 cup cold sparkling water until a slightly thick, lacy batter forms (do not overmix; a few lumps are fine). Heat neutral oil in a deep skillet or pot to 350°F (175°C). Working in batches to avoid crowding, dip pieces of marinated wood ear into the batter, letting excess drip off, and carefully lower into oil. Fry until golden brown and crisp, about 2–3 minutes per side. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Sprinkle with 1/2 tsp fine salt while still hot.

Combine 2 tbs gochujang, 1 tbs ketchup, 1 tbs rice vinegar, 1 tbs brown sugar, 1 tsp soy sauce, 1/2 tsp sesame oil and 1/2 tsp grated garlic in a small bowl. Whisk until smooth and taste — adjust sweetness or acidity as desired. Toss about half the sauce with the hot fried mushrooms to glaze them (reserve remaining sauce to drizzle or serve on the side).

In a heatproof measuring cup or small saucepan, combine 1/2 cup rice vinegar, 1/2 cup water, 2 tsp sugar and 1/2 tsp kosher salt. Stir over low heat just until sugar dissolves, then remove to cool slightly. Place julienned carrot and daikon in a jar or bowl and pour the warm pickling liquid over them. Let cool to room temperature, then refrigerate at least 15 minutes (best 30 minutes) to develop flavor. Drain well before assembling.

In a blender or food processor combine 1/2 cup Greek yogurt, 1/2 cup packed cilantro leaves, 1 tbs lime juice, 2 tsp mayonnaise, 1 tsp honey or agave and 1/4 tsp salt. Blend until smooth, adding up to 1 tbsp water to reach a spreadable consistency. Taste and adjust salt or lime as needed.

Toast the split buns: heat a small skillet over medium, spread 1 tsp butter or oil on cut sides and toast until golden, about 1–2 minutes.

To assemble each sandwich: spread a generous layer (about 1–2 tbs) of cilantro crema on both cut sides of the toasted bun. Place a portion of yangnyeom-glazed crispy wood ear mushrooms on the bottom bun (about half the mushrooms for each sandwich). Top with a handful (about 1/2 cup) of pickled carrot and radish slaw, and a few fresh cilantro sprigs. Drizzle with any reserved yangnyeom sauce to taste, then close with the top bun.

Serve immediately with your choice of side (fries, salad, or pickles). If serving later, keep the glazed mushrooms and crema chilled separately and assemble just before serving to preserve crispness.