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.

Asian cuisine› East Asian cuisine› Korean cuisine

Snack

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.