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Betsy Ding

Air-Fried Spicy Mushrooms

Equipment Needed

Air Fryer

medium saucepan

2 mixing bowls

Cooking Time



Serving Count




  • 1 Omsom Korean Spicy Bulgogi Starter
  • 12 oz. oyster or shiitake mushrooms, washed and patted dry, torn into 2-3 inch pieces
  • 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)

Serve with:

Traditional: Serve with lettuce wraps or white rice and kimchi. 

Mix it up: Serve over a lettuce, cucumber and perilla salad.


Let’s get cooking: 

  1. Preheat the Instant Air Fryer at 390° F. In a large bowl, combine flour, salt, and pepper.
  2. In another bowl, coat mushrooms with 1 tbsp. oil. Toss mushrooms into flour mix, coating each piece and shaking off all excess flour.
  3. Place mushrooms in Instant Air Fryer in a single layer (you may need to cook in batches). Fry for 10 minutes, then flip + brush/spray 2 tbsp. oil onto mushrooms. Cook for another 5-7 minutes, until golden and crispy.
  4. On low heat, add Omsom starter and 3 tbsp. water to a saucepan, stirring occasionally. Turn heat off once steaming, about 5 minutes.
  5. Once mushrooms are done, toss them with the sauce. Salt to taste. (Alternatively, the warmed starter can be used as a dipping sauce and served on the side.) 
  6. Salt to taste.
  7. Top with crushed peanuts, sesame seeds, or scallions, eat ‘em while they’re hot and enjoy!

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