#SeasonalFood #DoorupCooking #DoorupFriedFriedFriedFriedFriedFri
a seasonal dish called Dooreup Dooreup is an ingredient that you can't eat unless it's this time I also ate it with grilled chicken neck. I also eat it for the first time. I fried it with the leftover Dooreup. After seeing the frying batter in Sumine's side dish, it was made by mixing flour and frying powder I put a little bit of batter on it and fried it and ate it. Oh my god I really liked the crispness and the rich scent that came into my mouth. If you don't like the smell of Dooreup, I recommend fried Dooreup. The sour taste disappears and only the fragrant and savory taste remains.
4 serving
Within 20 minutes
강철새잎
Ingredients
  • edible shoots of a fatsia
    300g
  • Frying flour
    1cup
  • Flour
    1/2cup
  • Water
    2cup
  • Salt
    1ts
  • brewed soy sauce
    2TS
  • Vinegar
    1TS
  • Chicken stock
    1ts
  • Sugar
    1ts
  • Water
    1TS
  • Ice
    2piece
Cooking Steps
STEP 1/7
If you eat Dooreup raw, it can't be toxic, so I blanched it with salt before frying it. I blanch the and eat it with meat like rice bless you. I'll eat the rest of it for the first time. And lastly, I fried it and ate it.
STEP 2/7
Season flour and frying powder with salt and add water to make a thin fried dough.
STEP 3/7
For a crispy texture, I added 2 blocks of ice to the batter. Then you can make crispy fries. Put the dough in the batter and coat it with a little bit of the batter.
STEP 4/7
In the heated frying oil, put the tofu in two lumps and fry them. Depending on the size of the dooreup, two small ones each!! I fried the big ones one at a time.
STEP 5/7
It's fried quickly, so when it's blue, take it out and shake off the oil.
STEP 6/7
It's become a fried tofu that looks like there's almost no batter. It's because the batter is very watery. This way, you can feel the proper scent and texture of Dooreup. Please remove the oil for a while.
STEP 7/7
Put oil paper on the plate and put it in. The soy sauce is made with soy sauce, vinegar, lemon juice, sugar, and chicken stock. Chef Lee Yeonbok made this kind of soy sauce, thinking it would work there. Haha. The smell of Dooreup's dish is alive and savory, and fried Dooreup is complete.
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