Crispy Oyster Mushroom Burger with Gochujang Glaze

Add soya milk, oil, mustard, and salt to a blender to make mayo.

To the mayo, add gochujang and a squeeze of lime.

For the glaze, combine gochujang vinegar, sesame oil, soy sauce, brown sugar, chili, garlic, and water in a pan and heat for 2 minutes.

Combine all the flours together, including semolina and powders.

For the buttermilk, mix soya milk, lemon, paprika, and garlic powder.

Drench the mushrooms in the buttermilk for about 10 minutes.

Coat the mushrooms with chicken flour and fry until crispy.

Toast the buns.

Slice cucumber, lettuce, chili, and toss in coriander with a squeeze of lime.

Spread mayo on the bottom bun, add kimchi, then the crispy mushroom, drizzle with glaze, top with salad, and place the top bun.

Equipment Needed

Spice Level:

Dietary