![Gochujeon](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/dishes/gochujeon--d40797ef-51de-492e-99fe-3032813850b5.png)
Dish
Gochujeon
Gochujeon is typically made with beef, pork, or chicken. The meat is sliced thinly and marinated in a mixture of soy sauce, garlic, and sesame oil. The coating is made by mixing flour, egg, water, and salt. The meat is then dipped in the coating and pan-fried until crispy. Gochujeon is often served with a dipping sauce made with soy sauce, vinegar, and sliced scallions.
Origins and history
Gochujeon is a traditional Korean dish that has been enjoyed for centuries. It is believed to have originated in the Joseon Dynasty (1392-1910).
Dietary considerations
Gochujeon is not suitable for vegetarians or vegans. It may contain gluten and eggs.
Variations
There are many variations of gochujeon, including those made with seafood or vegetables instead of meat. Some recipes also call for the addition of spices like chili powder or cumin.
Presentation and garnishing
Gochujeon is typically served on a plate or platter, garnished with sliced scallions or sesame seeds. It can also be served on a bed of lettuce or other greens for added color and texture.
Tips & Tricks
To make gochujeon extra crispy, be sure to pat the meat dry before coating it in the flour mixture. You can also add a pinch of baking powder to the coating to help it puff up and become even more crispy.
Side-dishes
Gochujeon can be served as a snack or appetizer, or as a main dish with rice and vegetables. It pairs well with a variety of Korean side dishes, such as kimchi or pickled vegetables.
Drink pairings
Gochujeon is often served with beer or soju, a Korean distilled spirit. It also pairs well with light-bodied red wines like Pinot Noir or Beaujolais.
Delicious Gochujeon recipes
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