Fried Mugwort
HB-16617 · Hand-built original · Korean
Mugwort leaves in a sparkling-water batter, fried in seconds until crisp, with sugar or a chili-soy dip.
KoreanSnackVegetarianVeganDairy-freeEgg-free
Main ingredient: mugwort
Pairs well with: soy dipping sauce, tea, rice cakes, soup
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 handful mugwort
- 1 paper cup frying mix
- 1 paper cup sparkling water
- frying oil, as needed
- sugar, as needed
- Sauce: 1 tablespoon soy sauce
- Sauce: 1 tablespoon vinegar
- Sauce: 1/3 tablespoon red chili flakes
- Sauce: a little whole sesame seeds
Method
- Rinse the mugwort clean and leave it to drain lightly in a colander.
- Toss the mugwort with 1 to 2 tablespoons of the frying mix so a dry coating clings to the leaves and helps the batter stick.
- Whisk the remaining frying mix with the cold sparkling water in a 1:1 ratio into a thin batter.
- Dip the mugwort into the batter and coat each piece evenly, letting the excess flow off.
- Fry the battered mugwort quickly in preheated oil until the coating is crisp and pale gold.
- Stir the soy sauce, vinegar, red chili flakes and sesame seeds together as a dipping sauce.
- Serve the fried mugwort at once, sprinkled with sugar or with the soy dipping sauce.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).