Gochugaru Mozzarella Sticks
These crispy, golden gochugaru mozzarella bites are the ideal fusion of comfort and spice. Coated in a double layer of seasoned panko for extra crunch, they're deep-fried to perfection and served with a sticky-sweet, packs a punch gochugaru sauce. The result? A melty, savory bite with just the right amount of heat.
Ingredients
Cut mozzarella into thick slices. Place flour in a quarter sheet tray with a sprinkle of salt and gochugaru. Whisk eggs and milk in another sheet tray, again with a sprinkle of salt and gochugaru. Mix panko, garlic powder, onion powder, remaining gochugaru, and sesame seeds in a third quarter sheet tray (or bowls, plates, whatever you have).
Coat each piece in the flour, then the egg mixture, then the panko, pressing to adhere and making sure the sides are covered well. Use one hand for the flour and panko and another for the egg mix to stay clean. Repeat steps for a second coating. Once all mozzarella are coated, transfer to freezer and freeze at least 1 hour.
Make sauce during this time. Combine gochugaru, honey, soy sauce, rice vinegar, garlic, ginger, and water in a small pan. And heat on med until simmering. Stir in oil. Mix cornstarch w 1tbsp water to create a slurry. Whisk it into the simmering sauce and cook 1-2 min until it thickens slightly. Let cool and then pour into a ramekin and top with sesame seeds if desired.
To a large, heavy bottomed pot, add algae oil until it comes at least 2 inches up the side. Stick in a deep fry thermometer. Heat oil over medium-high until it is 350°. Working in batches, fry mozzarella, turning occasionally, until golden brown and crisp, 2–2½ minutes. Transfer to a cooling rack and season with salt while still hot. Serve with sticky-sweet gochugaru sauce.
