Epic Vegan Trip IN Korea!!! Vegan IN Korea (Seoul) ️

Ingredients

• 2 cups Soy Curls (reconstituted in hot water and squeezed dry)
• 1 cup All-Purpose Flour (for batter)
• 1/2 cup Cornstarch (helps create extra crispness)
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 3/4 cup Cold Water (ice‑cold for batter)
• 4 cups Vegetable Oil (for deep‑frying, high smoke point)
• 3 tbsp Gochujang (Korean red pepper paste) (adjust spiciness to taste)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 2 tbsp Maple Syrup (or agave nectar)
• 1 tbsp Rice Vinegar
• 2 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated)
• 1 tsp Sesame Oil (adds nutty aroma)
• 1 tbsp Toasted Sesame Seeds (for garnish)
• 2 stalks Green Onion (thinly sliced for garnish)

Instructions

1. Rehydrate Soy Curls

   Place 2 cups of soy curls in a bowl, cover with hot water, let sit 10 minutes, then drain and squeeze out excess moisture with a clean kitchen towel.

   Time: PT10M

2. Make the Batter

   In a large mixing bowl combine 1 cup flour, 1/2 cup cornstarch, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper. Whisk in 3/4 cup ice‑cold water until smooth; the batter should be slightly thick but runny.

   Time: PT5M

3. Coat the Soy Curls

   Add the squeezed soy curls to the batter, toss gently until each piece is fully coated. Let rest 5 minutes for the batter to adhere.

   Time: PT5M

4. First Fry (Blanch)

   Heat vegetable oil in a deep‑frying pot to 325°F (163°C). Carefully lower coated soy curls into the oil, fry 2–3 minutes until the coating just sets but does not brown. Remove with tongs onto the paper‑towel plate.

   Time: PT5M

   Temperature: 325°F

5. Prepare Gochujang Glaze

   While the first fry rests, combine 3 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, minced garlic, grated ginger, and 1 tsp sesame oil in a saucepan. Simmer over medium heat 5 minutes, stirring until glossy.

   Time: PT10M

6. Second Fry (Crisp)

   Raise oil temperature to 350°F (177°C). Return the pre‑fried soy curls to the pot in a single layer; fry 2–3 minutes until golden‑brown and crisp. Drain on fresh paper towels.

   Time: PT5M

   Temperature: 350°F

7. Toss in Glaze

   Place the hot crispy soy curls in a large bowl, pour the prepared gochujang glaze over them, and toss quickly until each piece is evenly coated.

   Time: PT3M

8. Garnish and Serve

   Transfer glazed chicken to a serving platter, sprinkle with toasted sesame seeds and sliced green onions. Enjoy hot with steamed rice or lettuce wraps.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Soy Curls: Seitan strips, Jackfruit chunks
• Instead of All-Purpose Flour: Rice flour (gluten‑free)
• Instead of Cornstarch: Potato starch
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Gochujang (Korean red pepper paste): Sriracha + miso, Korean chili paste (ssamjang)
• Instead of Soy Sauce: Tamari
• Instead of Maple Syrup: Brown sugar dissolved in water
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Fresh Ginger: Ground ginger (1/4 tsp)
• Instead of Sesame Oil: Olive oil (less flavor)
• Instead of Green Onion: Chives

Equipment Needed

• Large Mixing Bowl
• Whisk
• Deep Frying Pot or Dutch Oven
• Thermometer
• Tongs
• Paper Towel Lined Plate
• Saucepan
• Measuring Cups and Spoons
• Cutting Board
• Knife

Critical Steps — Do Not Skip

• Rehydrating and thoroughly drying soy curls
• Maintaining correct oil temperatures for both fry stages
• Achieving the right glaze consistency

Chef Tips from the Video

• Add a pinch of baking soda to the batter for extra puffiness.
• For extra flavor, toss the finished chicken with a drizzle of toasted sesame oil.
• Use a wire rack instead of paper towels for the second fry to keep the coating crisp.

Troubleshooting

Storage

Refrigerator: Store glaze and fried pieces separately in airtight containers for up to 3 days. Re‑heat in oven to restore crispness.

Freezer: Fried pieces freeze well for up to 2 months; glaze freezes for 3 months. Thaw overnight and re‑crisp in oven.

Room temperature: Do not leave at room temperature longer than 2 hours due to food safety.

Make-Ahead Tips

• Prepare the gochujang glaze up to 2 days ahead; store refrigerated and reheat gently.
• Rehydrate soy curls the night before and keep them in a sealed container with a damp paper towel.

Frequently Asked Questions