Gochujang Boneless Wings

Ingredients

• 8 oz Boneless Wings
• 1 oz Paste, Pepper Hot Gochujang Korean, Dry
• 1/2 oz Radish Watermelon
• 2 Tbsp Vinegar White Wine
• 1/8 Tbsp Salt, Coarse
• 1 tsp Sugar

Preparation

1. Thin slice the watermelon radish on a mandoline or slicer. Mix with the vinegar, sugar and water and refrigerate.
2. Deep fry the pork wings to get a crisp outside.
3. Cover in the gochujang paste.
4. Serve with quick pickled radishes.

• Type: Lunch, Dinner, Appetizer
• Categories: Recipes, VOL 6 - ISSUE 1 • WINTER 2018
• Tags: Appetizer, Chicken
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