• TGSI

Vegan K-Burger by Talita Setyadi

Inspired by characters eating fried chicken deliciously in K Dramas, I created this burger to show that being vegan doesn’t mean we have to miss out on trendy comfort foods! Recreate this burger at home, turn on an episode of your favourite drama and enjoy a scrumptious Korean experience right at home!

Vegan K Burger

By Talita Setyadi

Serves 2


2 x Vegan Burger Buns

200 grams of Oyster Mushrooms

A handful of coriander leaves - washed and dried

1 x Cucumber - sliced

Green Chilli Pickles

Dipping Batter Recipe

30 gr Plain Wheat Flour

30 gr Sago Flour

30 gr Rice Flour

120 ml Water

Dredging Flour Recipe

30 gr Plain Wheat Flour

30 gr Sago Flour

30 gr Rice Flour

1/4 tsp Salt

1/4 tsp White Pepper

Spicy Sauce Recipe

2 pcs of garlic - chopped

1/4 c Gochujang (Korean fermented red pepper paste)

1/3 c Tomato Ketchup

1/3 c Corn Syrup

1 Tbsp Apple Cider Vinegar

Coconut Oil for frying (can use any frying oil for this)


1. Keep oyster mushrooms in their bunches and don’t separate them from their root. To clean, simply wipe off the dirt from the stalks with damp paper towel. Do not wash the mushrooms in water, as they absorb the water and becomes soggy.

2. Prepare a small pot of coconut oil and heat up until 180 degrees C.

3. While the oil is heating up, combine the flour and water for the batter recipe and whisk until combined. Prepare the dredging flour and place the bowl of dredging flour mix next to the bowl of batter.

4. Carefully dip each bunch of oyster mushroom in the batter, and then cover it completely with the dredging flour, before placing it in the hot oil to fry.

5. Fry for about 3 minutes until the flour coating has completely hardened and become crunchy. Take out from the hot oil and drain the fat on some folded paper towel.

6. To make the sauce, add the chopped garlic on a frying pan with a little oil over medium heat to soften. Add the rest of the ingredients and stir with a wooden spoon until well combined.

7. One by one, brush the sauce over the fried mushrooms while the sauce is still hot. The sauce will thicken up quite quickly, so use while it’s warm.

8. To build the burger, split the buns in half and toast on a pan with a little margarine.

9. Place a few green chilli pickles on the bottom bun, and follow with the sauced up fried mushroom. Add a few slices of cucumber and a handful of coriander leaves. Place the top side of the burger bun on, and serve immediately! Enjoy!


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