Loyalty points



Burnt Leek Mayo:

Chili Sesame Glaze:

Stuffed Portobellos:

  • Portobello Mushrooms, stems & gills removed 20.0 pc
  • Canola oil 200.0 ml
  • Salt & Pepper


  • Canola oil 45.0 ml
  • Garlic, minced 20.0 g
  • White onions finely minced 50.0 g
  • Fresh mushrooms, finely chopped Can be white button or shiitake; include the stems from the portobello 200.0 g
  • Panko breadcrumbs, toasted 40.0 g
  • Mozzarella cheese 125.0 g
  • Cheddar Cheese 50.0 g
  • Cream cheese 50.0 g
  • Black pepper, crushed

Mushroom Batter:

Apple Radish Slaw:

  • Cane vinegar 200.0 ml
  • Sugar 100.0 g
  • Salt 20.0 g
  • Bay leaves 3.0 pc
  • Peppercorns, black 5.0 pc
  • Green Apple, sliced into fine julienne 150.0 g
  • Red radish, fine julienne 150.0 g


  • Black Buns (see recipe) 10.0 pc
  • Butter, melted 100.0 g
  • Stuffed Mushrooms 10.0 pc
  • Flour, all purpose 200.0 g
  • Batter for frying
  • Chili Sesame Glaze
  • Burnt Leek Mayo Dressing
  • Pickled apple and radish slaw

Black buns, Korean fried Chicken ... both have made a mark in the food scene with the rise of Kpop culture since the last few years. To have a fresh take on this, we’ve made a plant-based version of the #dakgangjeong by stuffing portobello mushrooms with cheese, deep-fried and doused with the quintessential spicy sweet soy glaze. We made our own charcoal bun layered it with burnt leek mayo, the crispy glazed shroom & apple radish slaw.



  1. Burnt Leek Mayo:

    • Drizzle leeks with the oils and season with salt and pepper.
    • Grill the leeks over charcoal flame until they start to char.
    • After grilling, slice the leeks finely and transfer to a food processor. It is best to slice the leeks before blending for the machine to easily cut through the fibers.
    • Add the Hellmann’s Classic Mayonnaise to the burnt leeks along with sesame oil.
    • Blend unit smooth. Taste and Adjust seasoning.
    • Store in the chiller until ready to use.
  2. Chili Sesame Glaze:

    • Combine all the ingredients in a bowl.
    • Whisk well to combine.
    • Sauce can be slightly warmed over low heat for easier handling.
  3. Stuffed Portobellos:

    • Preheat the oven to 175°C.
    • Carefully remove stems and gills from the mushrooms. Finely chop the stems and include it with the other mushrooms for the stuffing.
    • Lightly score the top of the mushrooms.
    • Place them on a baking tray or food pan. Drizzle with oil and season with salt and pepper. Roast in the oven for about 20-25 minutes.
    • When the mushrooms are done, transfer to a tray lined with parchment. Let it cool before stuffing.
  4. Stuffing:

    • Heat oil in a sauté pan.
    • Sweat onions and garlic until fragrant.
    • Add the chopped mushrooms. Saute until cooked through, then taste and adjust seasoning.
    • Turn off the heat and let it cool down slightly.
    • Transfer the mushrooms into a food processor.
    • Add all the cheese and season with pepper.
    • Pulse until the mixture turns into a thick homogenous blend.
    • Transfer into a piping bag.
    • Pipe the cheese filling on top of the internal side of the mushroom and cover using the other half of the bread.
    • Store in the chiller to set the cheese if needed.
  5. Mushroom Batter:

    • Combine all the ingredients in a bowl.
    • Whisk well to combine. Set aside until ready to use.
    • Whisk again if the flour begins to set at the bottom of the bowl.
  6. Apple Radish Slaw:

    • To make pickling liquid, combine the vinegar and sugar in a saucepan. Bring to a boil and cook until the sugar dissolves.
    • Add the salt, bay leaves and peppercorn. Continue to simmer for 5 more minutes.
    • Turn off the heat and immediately cool using an ice bath.
    • Combine the apples and radish in a bowl. Pour in the cooled down pickling liquid and toss. Let it stay for at least 10-15 minutes before use.
  7. Assembly:

    • Heat the griddle or the oven.
    • Brush both sides of the bun with butter. Set aside until ready to use.
    • Heat oil for deep-frying. 
    • Lightly dredge each stuffed mushroom in the flour. Dip in the batter and deep fry until crisp and golden brown.
    • When the mushrooms are done, place over the rack and brush each one of them with the chili sesame glaze.
    • Lightly toast the bun.
    • Spread burnt leek mayo on both sides.
    • Place the glazed mushrooms on the bottom side of the bread. Top the patty with a small amount of pickled apple and radish slaw and cover with the top part of the bun.
    • Serve immediately.