Vegan Omija Tangsuyuk

We present you the recipe of Oliver ONG, one of the finalists of the K-Food Challenge 2020 in Paris.

On this occasion, he cooked a Vegan Tangsuyuk with omija sauce using pyogo(Korean Shiitake), dried black mushrooms and omija syrup.

    • 1 onion
    • 1 carrot
    • 1 red bell pepper
    • 1/4 cucumber
    • 4 dehydrated black mushrooms
    • 25 dehydrated shitake (preferably without the foot)
    • 90g rice paste
    • Soy sauce
    • Omija
    • Black Vinegar
    • Maïzena
    • ottogi fried mix (powdered tempura dough preparation)
    • sunflower oil
    • frying oil

Soak the black mushrooms in a bowl with medium-hot water. Do the same for the shitake.


In a bowl, put 4 tablespoons of fried ottogi mix and as much water, mixing the preparation until you get a smooth dough. (If not, add a little more water). Leave to rest in the fridge.


Cut carrots into small circle, cucumbers into half moon, black mushrooms and red peppers into squares, and onions into quarters and then into 2 or 3. Put a little oil in a frying pan over medium-high heat. Fry the cut vegetables.

Add 60g of omija, 2 tablespoons of soy sauce, 20g of black vinegar. Mix 1/2 tablespoon of cornstarch with 75g of water and pour into the pan.

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Boil a pot of water and cook the pasta in it. Once cooked, drain the water and add a little oil to prevent the pasta from sticking together.

Put some frying oil to heat in a pan.


Collect 20 shitake (leave the other 5 in water) wring them out well in a paper towel, then put them in a bowl.

Pour 2 tablespoons of omija and 2 tablespoons of soy sauce and mix well.


Take the preparation out of the fridge and put the shitake in it. Mix well.


Once the oil is hot, fry briefly and place on paper towels. Fry twice.


In a soup plate, put the rice pasta, the vegetables and then the shiitake tempura.