Korean Crispy Fried Sundae
Quick answer
- Total time
- 27 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Chapssal sundae, sticky-rice blood sausage, is already cooked, so frying it is not about cooking it through but about a crisp shell and a center that gets hot.
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The batter is thickened with potato starch, and two rounds in the oil firm it up. A dusting of chili powder while hot, mustard on the side.
Ingredients
Instructions
- 1
Use 300 g fully cooked Korean sundae sausage.
Thaw frozen products in the refrigerator and follow any required reheating instructions first. Slice 1.5 cm thick and pat the cut faces and surface dry.
- 2
In a bowl, combine 120 g frying mix, 2 tablespoons potato starch, and 1/4 teaspoon salt.
Add 150 ml cold water and stir just until thick, stopping before the batter becomes gluey.
- 3
Pour 700 ml frying oil into a deep pan and heat it to 170C.
Coat each soondae slice right before frying, then let excess batter drip off so the crust stays thin and even.
- 4
Fry the battered slices in small batches for 3 minutes.
Leave them untouched for the first 30 seconds so the coating sets, then turn gently when the outside firms and turns lightly golden.
- 5
Lift the soondae out and rest it for 1 minute to release steam from the crust.
Raise the oil to 185C and fry again for 1 minute 30 seconds, until bubbling slows.
- 6
Check that the thickest piece is hot through the center, continuing to heat if necessary.
Drain, sprinkle with 0.5 tsp chili powder, and serve at once with 1 tbsp mustard.
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