Crispy Korean-Style BBQ Mushroom Sandwiches

🥘 Ingredients

• black pepper
  1 pinch
• button mushrooms
  12 oz
• coleslaw mix
  2 c
• cooking oil
  1 c
• demi-baguette
  2 unit
• garlic-ginger scallion paste
  1 tbsp
• gochujang aioli
  2 tbsp
• potatoes
  2 unit
• radishes
  4 unit
• rice wine vinegar
  2 tbsp
• salt
  1 pinch
• sesame oil
  1 tsp
• sesame seeds
  1 tbsp
• sweet soy glaze
  3 tbsp
• tempura batter mix
  1 unit

🍳 Cookware

• baking sheet
• large bowl
• large pan
• medium bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce.
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 minutes .

   potatoes: 2 unit, cooking oil: 1 c, salt: 1 pinch, black pepper: 1 pinch
3. 

   3

   Meanwhile, slice button mushrooms into ½-inch-thick pieces. Trim and thinly slice radishes into rounds, then stack and slice into matchsticks.

   button mushrooms: 12 oz, radishes: 4 unit
4. 

   4

   In a large bowl , whisk together tempura batter mix , ⅓ cup cold water, a pinch of salt, and pepper until smooth. If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

   tempura batter mix: 1 unit
5. 

   5

   Heat remaining cooking oil in a large pan over medium-low heat. Once oil is hot enough that a drop of batter sizzles when added, add coated mushrooms. Do not overcrowd pan; work in batches. Fry until crispy ⏱️ 3 minutes . Transfer to a paper towel-lined plate to drain.
6. 

   6

   In a medium bowl , combine coleslaw mix , radishes, half the sesame seeds , rice wine vinegar , salt, and pepper.

   coleslaw mix: 2 c, sesame seeds: 1 tbsp, rice wine vinegar: 2 tbsp
7. 

   7

   Toss fried mushrooms with sweet soy glaze and garlic-ginger scallion paste until evenly coated. Split demi-baguette in half horizontally. Spread gochujang aioli on the bottom halves. Layer slaw, sauced mushrooms, and roasted potato wedges. Drizzle with sesame oil and sprinkle with remaining sesame seeds. Serve immediately.

   sweet soy glaze: 3 tbsp, garlic-ginger scallion paste: 1 tbsp, demi-baguette: 2 unit, gochujang aioli: 2 tbsp, sesame oil: 1 tsp