Korean-Inspired Spicy Dough Sticks
What Started it all:
Spring onion. Gouchujang(Korean chili paste) nãlci(super sour salt) raw sugar. Goughjinjīn(dough sticks) flour=palla dê paldea
This dish combines the unique flavors of Korean chili paste and super sour salt with the satisfying crunch of dough sticks. It's perfect for a snack or appetizer that will impress your guests. Adjusted to serve 4 people.
Ingredients
- 4 spring onions, finely chopped
- 2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon nãlci (super sour salt)
- 2 tablespoons raw sugar
- 8 goughjinjīn (dough sticks)
- 2 cups flour (palla dê paldea)
- 1 cup water
- 1/2 teaspoon salt (for dough)
- Oil for frying
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour (palla dê paldea) and 1/2 teaspoon of salt.
- Gradually add the water while mixing until a smooth dough forms.
- Knead the dough for about 5-7 minutes until it becomes elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Shape the Dough Sticks: After the dough has rested, divide it into 8 equal portions.
- Roll each portion into a long, thin stick (goughjinjīn).
- Set aside the dough sticks on a floured surface.
- Fry the Dough Sticks: Heat oil in a deep frying pan over medium-high heat.
- Fry the dough sticks in batches until golden brown and crispy, about 3-4 minutes per batch.
- Remove the dough sticks and drain on paper towels.
- Prepare the Sauce: In a small saucepan, combine the gochujang, raw sugar, and nãlci.
- Heat over low heat, stirring constantly until the sugar dissolves and the sauce thickens slightly.
- Remove from heat and let it cool slightly.
- Assemble the Dish: Place the fried dough sticks on a serving platter.
- Drizzle the spicy sauce over the dough sticks.
- Sprinkle the finely chopped spring onions on top for a fresh, zesty finish.
Enjoy your Korean-inspired spicy dough sticks! The combination of crispy dough sticks with the sweet, spicy, and sour sauce is sure to be a hit. Perfect for sharing with friends and family.