Korean-Style Fried Minari with Uruguayan Spices
A crispy fried Minari dish with a unique blend of Korean and Uruguayan flavors.
Ingredients
- ●1 bunch MinariChoose fresh Minari for best results
- ●2 tbsp Uruguayan ChimichurriAvailable at most Latin American markets
- ●1 tsp GochujangKorean chili paste for added depth
- ●1/4 cup CornstarchFor crispy coating
- ●1 cup Vegetable OilFor frying
- ●1/2 tsp Garlic PowderAdd a savory touch
- ●to taste SaltFor seasoning
- ●to taste Black PepperFor seasoning
Instructions
- 1
1. Wash the Minari thoroughly and pat dry with paper towels.
- 2
2. In a shallow bowl, mix together cornstarch, garlic powder, salt, and black pepper.
- 3
3. Dip each Minari piece into the cornstarch mixture, shaking off excess.
- 4
4. Heat vegetable oil in a large skillet over medium-high heat.
- 5
5. When oil reaches 350°F (175°C), add a few Minari pieces to the skillet.
- 6
6. Fry for 2-3 minutes on each side, or until golden brown and crispy.
- 7
7. Remove Minari from oil and place on paper towels to drain excess oil.
- 8
8. In a small bowl, whisk together Uruguayan Chimichurri and gochujang.
- 9
9. Toss the fried Minari in the chimichurri-gochujang mixture until well coated.
- 10
10. Serve immediately and enjoy!