|Cooking spicy gochujang sauce|
|Fried Chicken wing|
But some of Korean recipes are I could not recognise as a Korean food, this is very annoying for me.
This is our beer loving my husband, Neil and my son, John's favourite week end treat. Spicy gochujang ( Korean chilli paste) sauce is better than any other , I think.
This s another our favourite finger food .
Brine 15% solution ( 15g salt, 1 Lt water, few peppercorn, 1 garlic, 1 small piece of ginger, 1 dry chilli) and leave overnight in the fridge, rinse and dry in the fried.
Making batter: 1 cup plan flour, 1 tbsp corn flour water , mix like English pan cake mixture, not too thick , keep in the fridge until needed.
Making Sauce: gochujang( 3tbsp), dark soy ( 2tbsp), honey ( 1.5 tbsp.), rice vinegar ( 1.5 tbsp),
grated garlic ( 2tsp) , grated ginger ( 1tsp), sesame oil ( 2tsp)
Mix well in a pan and slowly boil , simmer another 10 minutes. add honey if you needed t.
Heat rape seed oil and dip chicken wings in the batter fry ( 7 -8 minutes) and drain on the paper .
Before you eat, deep fry again ( 3 minutes) and put on the paper to get rid of excess oil.
Pour sauce on the wing and sprinkle sesame seed and serve with beer and cucumber salad and extra sauce .