Gochugaru Crispy Baby Corn
A super simple recipe for delicious Gochugaru Crispy Baby Corn. It requires minimum preparation and is ready in no time.
You can use the baby corn as it is, sliced in half lengthwise or do half and half as you can see in the pictures below.
You will need:
300g baby corn
2 tsp Gochugaru (coarse Korean pepper powder)
5 tsp plain flour
1 tsp black pepper powder
1 tsp salt
1/2 tsp powdered ginger
1 tsp cornflour
2 tbsp water
vegetable oil for frying
Boil the baby corn for 8-10 minutes then drain
In a bowl, mix all the other ingredients. The mixture should stick to the bottom of the spoon. If the mixture is too thick add a tiny bit more water, if it's too liquid add a little bit more plain flour.
Put the baby corn in the mixture, making sure each piece is coated evenly
Fry in vegetable oil, on medium heat until golden and crispy (1-2 minutes)
Leave on kitchen towel/paper/roll to remove some of the oil
Sprinkle an extra bit of salt and Gochugaru on top
You can enjoy Gochugaru Crispy Baby Corn as a snack or a side dish, with your favourite dip or sauce or as it is, simply delicious.
If you enjoyed this recipe, you might want to check the Gochugaru Roasted Carrots.
If you try this recipe, please let me know how it went in the comments below.
I hope life is treating you well.