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Korean fried sweetbread

This Korean kried veal sweetbread is marinated in gochujang, coated in cornstarch mixture and deep-fried for maximum crispiness.

Makes 1250g.

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Allergens and dietary requirements

  • Egg
  • Soy
  • Cow's milk
  • Lactose
  • Gluten

Ingredients

1
kg
sweetbreads
500
g
buttermilk
20
g
gochujang
500
g
water
40
g
salt
120
g
flour
140
g
corn starch
5
g
baking powder
1
tbsp
white pepper, ground
1
tbsp
onion powder
1
tbsp
garlic powder
0.5
tbsp
chili powder
40
g
egg white
220
g
cold water
as needed
flour
as needed
salt

Scale recipe

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