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Crispy Perilla Leaf & Gochugaru Tempura with Soy-Vinegar Dipping Sauce

Name: Crispy Perilla Leaf & Gochugaru Tempura with Soy-Vinegar Dipping Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 16 fresh perilla leaves (kkaennip); 1 cup ice-cold water; 1 cup all-purpose flour; 1 egg yolk; 1 tsp baking powder; 500ml neutral oil for frying; 2 tsp gochugaru; fleur de sel; For dipping sauce:; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1 tbsp mirin; 1 tsp fresh ginger, minced; 1 clove garlic, minced; 1 tsp sesame oil; water as needed to thin

Paper-thin perilla leaves (kkaennip) are dipped in a light, ice-cold tempura batter, deep-fried for a precise 90 seconds until crispy and green, then dusted with gochugaru and sea salt. A bright soy-rice vinegar-ginger dipping sauce provides acid and heat. This is technique: cold batter, oil temperature, timing.

624calper serving 13gprotein 71gcarbs 33gfat 10min prep 15min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this