Korean-style deep-fried rabbit pancakes with sticky gochujang sauce

 

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 2

Matt Tebbutt recipeBy Matt Tebbutt
From Saturday Kitchen

Ingredients

For the Korean-style fried rabbit

  • 1 rabbit, bones removed and cut into chunks
  • 150ml/5fl oz buttermilk
  • 2 tsp sesame oil
  • ½ tsp salt
  • ½ tsp white pepper
  • ½ tsp garlic powder

For the flour mixture

  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tsp Chinese five-spice powder
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 150g/5oz plain flour
  • 1 tsp baking powder

For the gochujang sauce

  • 1 tbsp gochujang (Korean chilli paste)
  • 1 tbsp tomato ketchup
  • 2 tbsp runny honey
  • 1 tbsp light soy sauce
  • 3 garlic cloves, chopped
  • 2 tsp chopped fresh root ginger
  • 1 tsp sesame oil

To serve

  • 1 packet shop-bought crispy duck pancakes
  • 4 spring onions, shredded
  • ¼ pickled daikon, shredded
  • ¼ cucumber, shredded
  • 2 tbsp toasted peanuts, chopped
  • 1 tbsp sesame seeds, toasted
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