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Gochujang Boneless Wings

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.

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