Description
Spring onions marinated in buttermilk, then battered and lightly fried. Serving them with a Korean gochujang mayonnaise mixture makes them even better. These make for a great appetizer or snack.
Ingredients
- 1 bunch Spring Onions, Tips And Tails Trimmed
- 2 cups Buttermilk
- 2 Tablespoons Korean Gochujang Paste
- 2 Tablespoons Mayonnaise
- 1 cup All-purpose Flour
- Salt And Cracked Black Pepper, To Taste
- 1 cup Cooking Oil For Frying
Preparation
Start by adding spring onions to a sealable bag. Pour in buttermilk, seal, and let it marinate overnight in the refrigerator.
Add gochujang and mayonnaise to a small bowl, and use a fork to mix. Cover and place in the refrigerator until ready to use.
The following day, add flour, salt and pepper to a mixing bowl. Stir. Take the spring onions, draining them from the buttermilk, and add them to the bowl. Toss to make sure onions are well-coated.
Heat a skillet on medium heat, adding in the oil. Once the oil comes to temperature, about 350ºF, gently add in a few spring onions. Cook for a couple of minutes each side (if not fully submerged), until batter is golden brown. Once golden, remove with some tongs and place on a paper-lined plate to drain any excess oil. Season with a pinch of salt. Repeat.
Take the gochujang and mayonnaise mixture, and with a spoon, smear it onto the center of your serving plate. Line up the fried spring onions on top of the sauce, and serve.
