Ingredients with Measurements:
- 2 medium-sized zucchinis, sliced into thin rounds
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1/2 cup cold water
- 1 egg
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- Vegetable oil, for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick frying pan
- Slotted spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, cornstarch, salt, black pepper, and baking powder. Whisk to combine.
2. In a separate bowl, whisk together the cold water and egg until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
4. Add the sliced zucchini to the batter and toss to coat.
5. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, honey, minced garlic, and sesame oil to make the dipping sauce. Set aside.
6. Heat a non-stick frying pan over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
7. Once the oil is hot, use a slotted spatula to transfer the zucchini slices from the batter to the frying pan. Fry the zucchini in batches, making sure not to overcrowd the pan.
8. Fry the zucchini for 2-3 minutes on each side, or until golden brown and crispy.
9. Use the slotted spatula to transfer the fried zucchini to a paper towel-lined plate to drain any excess oil.
10. Serve the zucchini gochujeon hot with the dipping sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes 4 servings
Nutritional information:
- Calories: 230
- Fat: 9g
- Carbohydrates: 32g
- Protein: 5g
Substitutions for ingredients:
- Instead of zucchini, you can use other vegetables such as eggplant or sweet potato.
- If you don't have gochujang, you can use sriracha or another chili paste.
- You can substitute the rice vinegar with apple cider vinegar or white vinegar.
Variations:
- Add chopped scallions or cilantro to the batter for extra flavor.
- Use different dipping sauces such as soy sauce and vinegar or sweet chili sauce.
Tips and tricks:
- Make sure the oil is hot before adding the zucchini to the frying pan to ensure crispy results.
- Don't overcrowd the pan when frying to prevent the zucchini from sticking together.
- Serve the zucchini gochujeon immediately after frying for the best texture.
Storage instructions:
- Zucchini gochujeon is best served fresh and hot, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the zucchini gochujeon on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the zucchini gochujeon on a platter with the dipping sauce in a small bowl in the center.
- Garnish with sesame seeds or chopped scallions for extra flavor and color.
Pairings:
- Serve with steamed rice and a side of kimchi for a complete Korean-inspired meal.
Suggested side dishes:
- Steamed rice
- Kimchi
- Stir-fried vegetables
Troubleshooting advice:
- If the batter is too thick, add a little more water to thin it out.
- If the zucchini slices are not crispy, make sure the oil is hot enough before frying.
Food safety advice:
- Make sure to handle the hot oil carefully to prevent any accidents.
- Always use a slotted spatula to transfer the zucchini slices from the frying pan to the plate to drain any excess oil.
Food history:
- Gochujang is a staple ingredient in Korean cuisine and is made from fermented soybeans, chili peppers, and rice.
Flavor profiles:
- The zucchini gochujeon is crispy on the outside and tender on the inside with a slightly spicy and sweet flavor from the dipping sauce.
Serving suggestions:
- Serve the zucchini gochujeon as an appetizer or side dish for a Korean-inspired meal.
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Region: Korean