Sweet and Savory Gamjung with Donggeurang-ttaeng and Shrimp Tempura
Holiday Food Transformation 4: Magical Gamjung from Leftover Tempura and Donggeurang-ttaeng!
Do you have leftover Donggeurang-ttaeng (Korean meat patties) and shrimp tempura from the Chuseok holiday or a special occasion stored in your freezer? Just like me, who absolutely loves sweet and savory chicken gamjung, I decided to transform these leftovers into a crowd-pleasing ‘Gamjung’! The result was an explosive hit! It’s perfect as a side dish with rice or as a delicious snack with drinks! This recipe is a game-changer that will make you a culinary star.
Main Ingredients
- Donggeurang-ttaeng (Korean meat patties) 10 pieces
- Frozen Shrimp Tempura 8 pieces
- Cornstarch or Potato Starch 3 Tbsp
Gamjung Sauce Ingredients
- Gochujang (Korean chili paste) 1 Tbsp
- Sweet Chili Sauce 2 Tbsp
- Soy Sauce 1 Tbsp
- Oligosaccharide (or corn syrup) 2 Tbsp
- Minced Garlic 1/2 Tbsp
- Mirin (or cooking wine) 1 Tbsp
- Cooking Oil 1 Tbsp (for pan coating)
- Wasabi 1 tsp (adjust to taste)
- Gochujang (Korean chili paste) 1 Tbsp
- Sweet Chili Sauce 2 Tbsp
- Soy Sauce 1 Tbsp
- Oligosaccharide (or corn syrup) 2 Tbsp
- Minced Garlic 1/2 Tbsp
- Mirin (or cooking wine) 1 Tbsp
- Cooking Oil 1 Tbsp (for pan coating)
- Wasabi 1 tsp (adjust to taste)
Cooking Instructions
Step 1
First, take out the Donggeurang-ttaeng and shrimp tempura stored in the freezer. Let them thaw at room temperature for about 20-30 minutes until they are no longer frozen solid but still a bit firm. This ensures they cook through nicely.
Step 2
If you used a starch slurry when originally frying the shrimp tempura or making the Donggeurang-ttaeng, you can skip this step. Otherwise, lightly coat the thawed items with starch powder. This helps create a crispier texture and allows the sauce to adhere better.
Step 3
In a small bowl, combine all the Gamjung sauce ingredients: 1 Tbsp Gochujang, 2 Tbsp Sweet Chili Sauce, 1 Tbsp Soy Sauce, 2 Tbsp Oligosaccharide, 1/2 Tbsp Minced Garlic, 1 Tbsp Mirin, and 1 tsp Wasabi. Whisk everything together until smooth to create a delicious sauce. The wasabi is optional; feel free to add more for a spicier kick.
Step 4
Now, heat a pan over medium-low heat and add about 1 Tbsp of cooking oil. Place the thawed Donggeurang-ttaeng and shrimp tempura in the pan and cook until they are golden brown and slightly crispy on both sides. Cooking them after about 20-30 minutes of thawing ensures they are heated through to the center.
Step 5
Once the Donggeurang-ttaeng and shrimp tempura are nicely browned, reduce the heat to low. Pour the prepared Gamjung sauce over them.
Step 6
Toss the ingredients quickly in the sauce over low heat until they are evenly coated. It’s important to turn off the heat immediately once the sauce has coated everything, as overcooking can make the tempura soggy. Transfer the finished gamjung to a serving plate.
Step 7
For an extra touch of flavor and visual appeal, sprinkle some toasted sesame seeds or chopped nuts over the gamjung before serving. This adds a delightful crunch and nutty aroma.
Step 8
And there you have it – your delicious Donggeurang-ttaeng and Shrimp Tempura Gamjung is ready! It was so good that we devoured every single piece without any leftovers! Instead of ordering takeout tonight, why not make this fantastic gamjung with your holiday leftovers? You’ll surely be the star of the meal. Highly recommended!
