Ingredients with Measurements:
- 2 large onions, thinly sliced
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder
- 1/2 cup cold water
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Deep-fry thermometer
- Large skillet or wok
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, salt, black pepper, and baking powder.
2. Gradually add the cold water to the dry ingredients, whisking until a smooth batter forms.
3. Add the thinly sliced onions to the batter and toss until they are evenly coated.
4. In a separate bowl, whisk together the gochujang, soy sauce, rice vinegar, and honey to make the dipping sauce.
5. Heat vegetable oil in a large skillet or wok to 350°F.
6. Using tongs, carefully drop the onion slices into the hot oil, making sure they are not overcrowded. Fry until golden brown, about 2-3 minutes per side.
7. Remove the onion gochujeon from the oil and place on a wire rack to drain excess oil.
8. Serve hot with the gochujang dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 4g
Sodium: 600mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Maple syrup or agave nectar can be used instead of honey for a vegan version.
Variations:
- Add sliced green onions or chopped cilantro to the batter for added flavor.
- Use different dipping sauces such as sweet chili sauce or soy sauce with lime juice.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the batter from absorbing too much oil.
- Use a deep-fry thermometer to monitor the oil temperature.
- Fry the onion gochujeon in small batches to prevent overcrowding and uneven cooking.
Storage instructions:
Store leftover onion gochujeon in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the onion gochujeon in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the onion gochujeon on a platter with the dipping sauce in a small bowl on the side.
Garnishes:
Garnish with sliced green onions or sesame seeds for added flavor and texture.
Pairings:
Serve with steamed rice and kimchi for a complete Korean meal.
Suggested side dishes:
- Korean-style spinach salad
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the batter is too thick, add a little more water until it reaches the desired consistency.
- If the onion gochujeon is too greasy, drain excess oil on a wire rack or paper towels.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the onion gochujeon is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Gochujeon is a traditional Korean dish made with a batter of flour, water, and seasonings, and fried until crispy. It is often served as a snack or appetizer.
Flavor profiles:
Onion gochujeon has a crispy texture on the outside and a soft, sweet onion flavor on the inside. The gochujang dipping sauce adds a spicy, tangy flavor.
Serving suggestions:
Serve onion gochujeon as an appetizer or snack, or as part of a Korean meal. It pairs well with steamed rice and other Korean side dishes.
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Region: Korean