Korean BBQ Mushroom & Bacon Sandwiches

🥘 Ingredients

• bacon
  8 oz
• black pepper
• button mushrooms
  8 oz
• coleslaw mix
  8 oz
• cooking oil
  3.333 tbsp
• demi-baguette
  4 unit
• garlic-ginger scallion paste
  4 oz
• gochujang aioli
  2 unit
• potatoes
  24 oz
• radishes
  6 unit
• rice wine vinegar
  6.667 tbsp
• salt
• sesame oil
  2 tbsp
• sesame seeds
  2 tbsp
• sweet soy glaze
  1/2 c
• tempura batter mix
  164 g

🍳 Cookware

• baking sheet
• medium bowl
• large pan
• large bowl
• slotted spoon
• medium bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Keep bacon handy. Cut potatoes into 1/2-inch-thick wedges.

   bacon: 8 oz, potatoes: 24 oz
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until golden brown and crispy, ⏱️ 20-25 minutes .

   cooking oil: 3 tbsp, salt, black pepper
3. 

   3

   Meanwhile, slice button mushrooms into 1/2-inch-thick pieces (skip if your mushrooms are pre-sliced!). Trim and thinly slice radishes into rounds, then stack and slice into matchsticks. In a medium bowl , combine sweet soy glaze , garlic-ginger scallion paste , sesame oil , and 1 TBSP rice wine vinegar (2 TBSP for 4 servings). Whisk until combined; season with salt and pepper. Heat a 1/4-inch layer of cooking oil in a large pan , preferably heavy-bottomed, over medium-high heat.

   button mushrooms: 8 oz, radishes: 6 unit, sweet soy glaze: 1/2 c, garlic-ginger scallion paste: 4 oz, sesame oil: 2 tbsp, rice wine vinegar: 6.667 tbsp, cooking oil: 1 tsp
4. 

   4

   In a large bowl , whisk together tempura batter mix , 1/3 cup cold water (2/3 cup for 4 servings), salt, and pepper until smooth. TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. Add mushrooms to the batter and stir until evenly coated. Once oil is shimmering and hot enough that batter sizzles when added to the pan, working in batches, add coated mushrooms in a single layer. Cook until golden brown and cooked through, ⏱️ 2-4 minutes on the first side and ⏱️ 2-3 minutes on the second side. To test one mushroom, cut it in half. Using tongs or a slotted spoon , transfer to a paper-towel-lined plate. Immediately season with salt and pepper. Add coated mushrooms to the bowl with the BBQ sauce and toss until evenly coated.

   tempura batter mix: 164 g
5. 

   5

   Heat a 1/4-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated mushrooms. TIP: Don't overcrowd pan! You'll need to work in batches. Cook until golden brown, ⏱️ 2-4 minutes on first side and ⏱️ 2-3 minutes on second side. Using a slotted spoon, transfer mushrooms to a paper-towel-lined plate. Immediately season with salt and pepper.
6. 

   6

   Meanwhile, in a second medium bowl , combine coleslaw mix , radishes, sesame seeds , half the sesame seeds, remaining vinegar, salt, and pepper. Add crispy mushrooms to the bowl with sauce; toss until evenly coated.

   coleslaw mix: 8 oz, sesame seeds: 2 tbsp
7. 

   7

   Halve and toast demi-baguette . Spread each baguette half with as much gochujang aioli as you like. Fill baguettes with crispy mushrooms and as much slaw (draining first) as you like. Divide sandwiches, potato wedges, and any remaining slaw between plates. Sprinkle potatoes with remaining sesame seeds and serve with any remaining gochujang aioli on the side.

   demi-baguette: 4 unit, gochujang aioli: 2 unit