Korean-Style Mushroom Burger

Ingredients

• 4 portobello mushrooms
• 1 tbsp vegetable oil
• 120 g flour (for breading)
• 125 ml water (for breading)
• 1 tbsp vegetable oil (for breading)
• 50 g panko breadcrumbs (for coating)
• 120 g flour (for coating)
• 1 tsp ground ginger (for coating)
• 1 tsp sea salt (for coating)
• 1 tsp sesame seed (for coating)
• 1 tbsp gochugaryu
• 2 tsp garlic powder (for coating)
• 1 tbsp onion powder (for coating)
• 250 ml vegetable oil (for frying)
• 180 ml light soy sauce
• 120 g brown sugar
• 180 ml apple juice
• 5 cloves garlic
• 1 tbsp ginger
• 3 scallions
• 1 tbsp sesame oil
• 2 tbsp cornflour (for thickening)
• 4 tbsp water (for thickening)
• 4 burger buns
• 8 tbsp Sriracha mayo
• 4 tsp kimchi (for serving)
• lettuce (for serving)
• 4 scallions (for serving)
• cilantro (for serving)
• 4 melting cheese in slices (for serving)