Fried Sundae
HB-16550 · Hand-built original · Korean
Batter-dipped slices of Korean blood sausage fried crisp and sauced with a sweet-spicy gochujang and ketchup glaze.
KoreanSnackGluten-freeDairy-freeEgg-free
Main ingredient: sundae
Pairs well with: tteokbokki, gimbap, fried dumplings, pickled radish
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 10.5 oz sundae (Korean blood sausage)
- 1 paper cup frying mix
- 4.5 oz water
- Seasoning: 1 tablespoon gochujang
- Seasoning: 1/2 tablespoon chili powder
- Seasoning: 2 tablespoons ketchup
- Seasoning: 1 tablespoon sugar
- Seasoning: 2 tablespoons corn syrup (mulyeot)
- Seasoning: a little black pepper
- Seasoning: 1/2 tablespoon minced garlic
- Seasoning: 3 tablespoons water
- cooking oil, according to taste
Method
- Whisk the frying mix with the water into a smooth, coating batter.
- Dust the sundae slices lightly with a little of the dry frying mix, then dip them in the batter so they are fully coated.
- Deep-fry the battered sundae in preheated oil until the crust is crisp and golden, and drain well.
- Put the gochujang, chili powder, ketchup, sugar, corn syrup, black pepper, minced garlic and water in a pan, stir them together, and bring the sauce to a brief boil.
- Plate the fried sundae, pour the hot sauce over it, and serve at once while the coating still crackles.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).