Korean BBQ Mushroom & Bacon Sandwiches

🥘 Ingredients

• bacon
  6 strips
• black pepper
  ¼ tsp
• button mushrooms
  16 oz
• coleslaw mix
  4 c
• cooking oil
  3 tbsp
• demi-baguette
  4 unit
• garlic-ginger scallion paste
  1 tbsp
• gochujang aioli
  3 tbsp
• potatoes (cut into wedges)
  24 oz
• radishes
  8 unit
• rice wine vinegar
  1 tbsp
• salt
  ¼ tsp
• sesame oil
  1 tsp
• sesame seeds
  1 tsp
• sweet soy glaze
  2 tbsp
• tempura batter mix
  ½ cup, ½ cup

🍳 Cookware

• oven
• baking sheet
• large bowl
• large skillet
• medium bowl

1. 

   1

   bacon potatoes rice wine vinegar button mushrooms sweet soy glaze sesame seeds sesame oil tempura batter mix garlic-ginger scallion paste radishes gochujang aioli coleslaw mix demi-baguette cooking oil salt black pepper

   bacon: 6 strips, potatoes: 12 oz, rice wine vinegar: 1 tbsp, button mushrooms: 8 oz, sweet soy glaze: 2 tbsp, sesame seeds: 1 tsp, sesame oil: 1 tsp, tempura batter mix: ½ cup, garlic-ginger scallion paste: 1 tbsp, radishes: 4 unit, gochujang aioli: 3 tbsp, coleslaw mix: 2 c, demi-baguette: 2 unit, cooking oil: 3 tbsp, salt: ¼ tsp, black pepper: ¼ tsp
2. 

   2

   Preheat oven to 450°F. Wash and dry all produce.
3. 

   3

   Toss potatoes on a baking sheet with 1 tbsp cooking oil , a pinch of salt , and a pinch of black pepper . Roast on the top rack ⏱️ 20 minutes until golden brown and crispy.

   potatoes: 12 oz (cut into wedges), cooking oil, salt, black pepper
4. 

   4

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

   button mushrooms: 8 oz, radishes: 4 unit
5. 

   5

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

   tempura batter mix: ½ cup, salt, black pepper
6. 

   6

   Heat remaining cooking oil (about ¼-inch layer) in a large skillet over medium-high heat.

   cooking oil
7. 

   7

   In a medium bowl , combine coleslaw mix , sliced radishes, half the sesame seeds , remaining rice wine vinegar , a pinch of salt , and a pinch of black pepper . Toss to combine and set aside.

   coleslaw mix: 2 c, sesame seeds, rice wine vinegar, salt, black pepper
8. 8

   Halve demi-baguette lengthwise and toast cut-side up in the oven alongside the potatoes for the last ⏱️ 5 minutes until lightly crisp.

   demi-baguette: 2 unit