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Crispy Korean Oyster Mushroom Burgers

Crispy Korean Oyster Mushroom Burgers

  • Author: Jess Bunn
  • Total Time: 30 Minutes
  • Yield: 2-3 Servings
  • Diet: Vegetarian


These crispy Korean-style oyster mushroom burgers are the best vegan alternative to the crispiest southern fried chicken burger. Drenched in a vegan buttermilk substitute, then fried until crispy in under 30 minutes, these will satisfy that craving for a crispy monster of a burger in no time. You can view the cook-along video here.




  • 100g coconut yoghurt
  • 2 Tbsp gochujang (40g)
  • 1 Tbsp soya sauce (8ml)
  • 2 Tbsp apple cider vinegar or rice vinegar
  • 1/2 tsp pepper
  • 1 garlic clove
  • 90ml water


  • 200g plain flour
  • 70g cornflour
  • 1 tsp salt

Fried Oyster Mushrooms

  • 150g oyster mushrooms

Burger Sauce

  • 50g vegan-friendly mayonaise
  • 1 Tbsp gochujang (20g)
  • 1 spring onion
  • 1 tsp apple cider vinegar
  • 1 tsp honey or vegan honey (25g)
  • vegan-friendly kimchi, optional (50g)

Burger slaw

  • 80g cabbage, thinly sliced
  • 2 spring onions, thinly sliced
  • 1 tsp honey or vegan honey (8g)
  • 2 Tbsp vinegar
  • 1 Tbsp mayo (20g)

For assembly

  • burger buns or slider buns


Wet batter

In a medium bowl, mix together the coconut yoghurt, 2 Tbsp gochujang, soy sauce, apple cider vinegar, and water. Grate in the garlic clove and add 1/2 tsp pepper. Set aside.


In a second bowl, combine the flours together, along with 1 tsp salt to make your dredge. Set aside.

Burger Sauce

Mix all ingredients together in a bowl and set aside.

Burger Slaw

Mix all ingredients together in a bowl and set aside.

Fried Oyster Mushrooms

  1. Fill a large pot with cooking oil, and place it on the stove over high heat. If cooking in a deep fryer set the temperature to 180C.
  2. Get your mushrooms ready for dipping – wipe them with a damp paper towel to remove any dirt.
  3. Pull any extra-large mushrooms apart to the desired size to fox your buns, and set them aside.
  4. Dip them into the seasoned flour mixture, then into the wet batter, shaking off excess batter as you dip, and then again into the flour mixture.
  5.  Fry the mushrooms immediately in the hot oil until golden brown, crispy and crunchy. Once fried, immediately place on paper towels to drain, and season with salt then transfer to a cooling rack to ensure your mushrooms stay crispy.


To assemble your burgers, take your favourite burger buns, smear generously with burger sauce, and top with burger slaw and your fried oyster mushrooms. Feel free to add your favourite pickles and condiments. Enjoy!

  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Category: Mains
  • Method: Fry
  • Cuisine: Korean-inspired


  • Serving Size: 1
  • Calories: 1037.63kcal
  • Sugar: 32.62g
  • Sodium: 2133.77mg
  • Fat: 34.71g
  • Saturated Fat: 6.8g
  • Unsaturated Fat: 23.75g
  • Trans Fat: 0g
  • Carbohydrates: 160.2g
  • Fiber: 7.15g
  • Protein: 21.02g
  • Cholesterol: 0g

Keywords: Crispy Korean Oyster Mushroom Burgers

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