Korean-inspired Crispy Baji with Spicy Dipping Sauce

Ingredients

• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 teaspoon Korean chili flakes (gochugaru) 1/2 teaspoon Korean chili flakes (gochugaru)
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 large egg, beaten 1 large egg, beaten
• 1 cup mixed vegetables (carrots, zucchini, bell peppers, onions), thinly sliced 1 cup mixed vegetables (carrots, zucchini, bell peppers, onions), thinly sliced
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 0.8g
• Carbohydrates (total, sugars): 27g, 2g
• Protein: 4g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, Korean chili flakes, garlic powder, onion powder, and paprika.
2. 2.
   Gradually add the cold water to the dry ingredients, whisking until a smooth batter forms.
3. 3.
   Stir in the beaten egg until well incorporated.
4. 4.
   Add the sliced vegetables to the batter and mix until they are evenly coated.
5. 5.
   In a deep skillet or pot, heat vegetable oil to 180°C (350°F).
6. 6.
   Carefully drop spoonfuls of the vegetable batter into the hot oil, frying in batches to avoid overcrowding.
7. 7.
   Fry the Baji until they turn golden brown and crispy, approximately 3-4 minutes per side.
8. 8.
   Remove the Baji from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the Crispy Baji hot with the spicy dipping sauce.

Treat your ingredients with care...

• Vegetables — Ensure that the vegetables are thinly sliced to ensure even cooking and a pleasant texture in the Baji.
• Korean chili flakes (gochugaru) — Adjust the amount according to your spice preference. Increase or decrease the quantity to suit your taste buds.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the Baji.

Tips & Tricks

• For extra crispiness, refrigerate the batter for 30 minutes before frying.
• Experiment with different vegetable combinations to create your own unique Baji variations.
• Serve the Crispy Baji immediately after frying to enjoy the best texture.
• If you prefer a milder dipping sauce, reduce the amount of chili flakes or substitute with a milder chili powder.
• Leftover Baji can be reheated in a preheated oven at 180°C (350°F) for 5-7 minutes to regain their crispiness.

Serving advice

Serve the Crispy Baji as an appetizer or snack, accompanied by the spicy dipping sauce. Garnish with chopped green onions or sesame seeds for added visual appeal.

Presentation advice

Arrange the Crispy Baji on a platter, ensuring they are evenly spaced and visually appealing. Place a small bowl of the spicy dipping sauce in the center of the platter for easy access.