Korean BBQ Mushroom & Bacon Sandwiches
with Sesame Radish Slaw & Roasted Potato Wedges
- Sesame
- Soy
- Wheat
- Milk
- Eggs
Crispy tempura-battered mushrooms get a Korean-inspired makeover with a tangy sweet soy–sesame BBQ sauce and zippy gochujang aioli. Paired with a crunchy sesame radish slaw and golden roasted potato wedges, this is a flavor bomb of a meal.
Ingredients
4 ounce
Bacon
12 ounce
Potatoes
10 teaspoon
Rice Wine Vinegar
4 ounce
Button Mushrooms
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 tablespoon
Sesame Oil
(Contains: Sesame)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
3 unit
Radishes
1 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
4 ounce
Coleslaw Mix
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
1.5 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges.
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
Meanwhille, slice mushrooms into ½-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 vinegar (2 TBSP for 4 servings). Whisk until combined; season with salt and pepper.
Heat a ¼-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat.
In a large bowl, whisk together tempura batter mix, ⅓ cup cold water (⅔ 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 batter and stir until evenly coated.
Once oil is shimmering and hot enough that a drop of 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. TIP: To check for doneness, cut one mushroom in half.
Using tongs or a slotted spoon, transfer to paper-towel-lined plate. Immediately season with salt and pepper.
Add mushrooms to the bowl with the BBQ sauce and toss until evenly coated.
Heat a ¼-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.
Meanwhile, in a second medium bowl, combine coleslaw mix, radishes, half the sesame seeds, remaining vinegar, salt, and pepper.
Add crispy mushrooms to bowl with sauce; toss until evenly coated.
Halve and toast baguettes.
Spread each baguette half with as much gochujang aioli as you like. Fill baguettes with 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.
