Korean Spicy Bulgogi Mushrooms

– 1 Omsom Korean Spicy Bulgogi Starter – 12 oz oyster or shiitake mushrooms, washed and patted dry, torn into 2-3 inch piece – ⅓ cup all-purpose flour – ½ tsp salt – ½ tsp black pepper – 3 tbsp water – 3 tbsp neutral cooking oil – crushed peanuts,sesame seeds, sliced scallions (optional)


First, preheat the Instant Air Fryer to 390°F. Then, in a big bowl, mix together flour, salt, and pepper. 

Place the coated mushrooms in the Instant Air Fryer in a single layer (you might need to do this in batches). 

Cook for 10 minutes, then flip them over and brush or spray 2 tablespoons of oil onto them. Cook for another 5-7 minutes until they're golden and crispy. 

Meanwhile, heat up the Omsom starter and 3 tablespoons of water in a saucepan on low heat, stirring occasionally. Once it's steaming, which takes about 5 minutes, turn off the heat. 

When the mushrooms are done, toss them with the sauce. Add salt to taste. Alternatively, you can use the warmed starter as a dipping sauce and serve it on the side. 

Finally, top the mushrooms with crushed peanuts, sesame seeds, or scallions. Eat them while they're hot and enjoy!