Crispy Korean Chunks with Gochujang
Recipe from Ulla Killing Pepper
These spicy, crispy Korean Luya Chunks are absolutely delicious. You won’t be able to eat just one. We promise! As a finger food or a party snack, for a summer picnic or a cozy dinner at home, they’re always a quick and tasty option. The Korean hot sauce is made with gochujang, a spicy chili paste used in Korean cooking, and goes great with Luya Chunks. Serve alone or with rice.
If you don’t have a deep fryer or want to simplify the recipe a bit, you can just fry the marinated Luya Bio-Chunks in a frying pan and then serve with the Korean hot sauce.
Ingredients:
Serves 4
350 g Luya Bio-Chunks BBQ or Nature
Flour mixture
1 tsp onion powder
1 tsp baking powder
1 tsp fresh ginger, grated
1 tsp salt
½ tsp black pepper, freshly ground
Korean hot sauce
2 tsp toasted sesame oil
2 cloves of garlic, finely grated
1 tsp fresh ginger, grated
4 tbsp gochujang
2 tbsp ketchup
1 tbsp brown sugar or 2 tbsp yuzu marmalade
2 tbsp honey
2 tbsp soy sauce
3 tsp white wine vinegar or rice vinegar
Coating
60 g flour
85 g cornstarch
6 tbsp panko (breadcrumbs)
Salt and freshly ground pepper to taste
Oil for frying (approx. 1.5 liters)
Garnish
1 tsp toasted sesame seeds
Scallions, thinly sliced
Preparation:
1. Marinate the Luya Chunks
Combine the salt, pepper, onion powder, baking powder, and ginger in a bowl. Add the Luya Bio-Chunks, toss to combine and leave to marinate in the refrigerator for 15 minutes.
2. Korean hot sauce
Ready in no time at all! Heat the oil in a small pot over medium heat. Add the garlic and ginger. Sauté briefly. Add the remaining ingredients and bring to a simmer over low heat. Remove the sauce from the heat and keep warm.
3. Coating:
In a shallow dish, combine the flour, cornstarch, and panko and season to taste with salt and pepper. Add the Luya Bio-Chunks and turn to coat.
4. Deep frying
Heat the oil to 160°C (320°F) in a small pot or a deep fryer. Gently fry the chunks for 2–3 minutes until golden brown. Do not fry all the chunks at once, otherwise the oil temperature will drop too quickly. Once they are crisp and golden, place the nuggets on a wire rack and keep them warm in the oven until you have fried all the nuggets. Our tip: Fry the chunks twice. This will make them extra crispy and extra delicious!
Toss the chunks with the hot sauce to coat. Sprinkle with sesame seeds and garnish with scallions.
