KOREAN STYLE VEGAN 'SHROOM BURGER - Gaz Oakley

Ingredients

• 4 Portobello Mushrooms
• 1 tbs Vegetable Oil
• Pinch Sea Salt & Ground Pepper
• 1 cup/120g Plain Flour, plus extra for dusting
• 1 cup/125ml Water
• 1 cup/50g Panko Bread Crumbs
• 1 cup/120g Plain Flour
• 1 tsp Ground Ginger
• 1 tsp Sea Salt
• 1 tbs Sesame Seeds
• 1 tbs Gochugaru Chilli Flakes (or any mild dried chilli flakes)
• 2 tsp Garlic Granules
• 1 tbs Onion Granules
• 1 cup/250ml Vegetable Oil for shallow frying
• 3/4 cup/180ml Light Soy Sauce
• 3/4 cup/120g Brown Sugar
• 3/4 cup/180ml Apple Juice
• 5 cloves Garlic, minced
• 1 tbs Fresh Ginger, minced
• 3 Spring Onions, chopped fine
• 1 tbs Sesame Oil
• 1 cup/250ml Water
• 2 tbs Cornflour mixed with 1/2 cup/125ml water
• 4 Toasted Burger Buns
• 8 tbs Sriracha Mayo
• 4 heaped tbs Kimchi
• 1 head Lettuce Lettuce
• 4 Spring Onions, chopped fine
• Handful Fresh Coriander
• 4 Slices Vegan Cheese