Ssukgat & Minari with Shrimp Recipe & Video
Hey everyone! Today, I’m thrilled to share a unique and delicious recipe: Ssukgat & Minari with Shrimp. This dish combines the crispiness of tempura with the fresh flavors of ssukgat (tong-ho/crown daisy) and minari (Korean water celery). If you’re looking for an authentic Korean recipe that’s quick and easy, this is the perfect choice!
Ingredients You’ll Need
Ingredients:
- 4 oz ssukgat (tong-ho/crown daisy), thick stems removed
- 2 oz minari, chopped
- 10 oz shrimp, cut into 1/2” pieces
- 4 Thai chilis, optional
- 1 1/4 cup Korean frying mix powder
- 3/4 cup + 1 tbsp cold water
- Frying oil (I used avocado oil)
- Shiro dashi or tsuyu (mix with water following the directions on the bottle)
I used both ssukgat (tong-ho/crown daisy) and minari (Korean water celery/watercress), but you can use western watercress or only ssukgat. That’s how I usually make it most of the time, too. 🌿
Ssukgat’s Health Benefits
- Rich in Antioxidants: Ssukgat is high in vitamins A and C, which are powerful antioxidants that help protect the body from free radical damage.
- Supports Eye Health: The high beta-carotene content contributes to maintaining good vision and overall eye health.
- Boosts Immunity: Vitamin C in ssukgat helps strengthen the immune system.
- Supports Bone Health: With its good amount of calcium and vitamin K, ssukgat contributes to maintaining healthy bones.
- Aids Digestion: The dietary fiber in ssukgat helps promote healthy digestion and regular bowel movements.
Including ssukgat in your cooking can be a tasty and nutritious way to enjoy the benefits of these essential nutrients. You can use ssukgat in soups, hotpots, stir-fries, or as a fresh ingredient in salads; ssukgat adds a delightful flavor and a nutritional boost to any meal!
How to Make Ssukgat & Minari with Shrimp
Step 1: Heat the Skillet
Begin by heating a skillet over medium heat while preparing the ingredients and batter. You can choose to deep-fry or pan-fry, but I prefer a shallow fry. Fill a small to medium-sized skillet with oil about 1/2 inch deep.
Step 2: Prepare the Batter and Ingredients
In a large bowl, combine the ssukgat, minari, shrimp, Thai chilis (if using), and frying mix powder. Ensure all ingredients are evenly coated with the frying mix powder. Then, add the cold water and mix everything together until well combined.
Step 3: Fry the Mixture
Using chopsticks or a large spoon, place portions of the mixture into the preheated oil. Spread each portion to about 1/2 inch thick to ensure even cooking. Fry until the bottom is set and crispy, about 3 minutes. Carefully flip over and cook until the other side is crispy and the shrimp are fully cooked, about another 3 minutes.
Step 4: Cool and Repeat
Remove the fried pieces from the oil and place them on a cooling rack. Repeat with the remaining mixture.
Step 5: Serve
You can serve the Ssukgat & Minari with Shrimp by itself or with a dipping sauce of your choice. Some great options include Tentsuyu (Japanese tempura sauce), Choganjang (Korean sour soy sauce), or Nước Mắm (Vietnamese dipping sauce).
Step 6: Make the Dipping Sauces
- Tentsuyu: Mix shiro dashi or tsuyu with water, following the directions on the bottle.
- Choganjang: Mix soy sauce and rice vinegar in a 1:2 ratio.
- Nước Mắm: I will share the recipe for Nước Mắm soon!
Enjoy your delicious Ssukgat & Minari with Shrimp!
Why You’ll Love This Recipe
This recipe is a wonderful way to enjoy the fresh flavors of ssukgat and minari combined with the savory taste of shrimp. The shallow frying method ensures that the dish is crispy without being too greasy and easy to clean up. Plus, the dipping sauces add an extra layer of flavor that makes this dish irresistible.
I love these crispy bites as a main dish with a dipping sauce (tentsuyu is my favorite!), but they’re also amazing on top of soba (warm or cold) or on top of warm cooked rice.
It will go great with Korean sesame soba
It will be amazing with cold somen!
Tips for Making the Best Ssukgat & Minari with Shrimp
You can use only ssukgat if you prefer. That’s how I usually make it most of the time, too. For the best results, make sure to fry the mixture until it’s golden brown and crispy. Also, don’t overcrowd the skillet to ensure that it is even cooking.
There You Have It!
Ssukgat & Minari with Shrimp is a delightful and easy recipe that you can whip up in no time. It’s perfect for adding a refreshing and flavorful touch to any meal. So, give it a try, and let me know how you like it in the comments below. Don’t forget to check out the video for a step-by-step guide. It’s perfect for those who want to enjoy authentic Korean food at home. Enjoy!
Ssukgat & Minari w/ Shrimp Recipe
- Total Time: 30 mins
- Yield: 5 to 6 pieces 1x
Description
This recipe is a wonderful way to enjoy the fresh flavors of ssukgat and minari combined with the savory taste of shrimp. The shallow frying method ensures that the dish is crispy without being too greasy and easy to clean up.
Ingredients
- 4 oz ssukgat (tong-ho/crown daisy), thick stems removed
- 2 oz minari, chopped
- 10 oz shrimp, cut into 1/2” pieces
- 4 Thai chilis, optional
- 1 1/4 cup Korean frying mix powder
- 3/4 cup + 1 tbsp cold water
- Frying oil (I used avocado oil)
- Shiro dashi or tsuyu (mix with water following the directions on the bottle)
Instructions
- Heat the Skillet
Begin by heating a skillet over medium heat while preparing the ingredients and batter. You can choose to deep-fry or pan-fry, but I prefer a shallow fry. Fill a small to medium-sized skillet with oil about 1/2 inch deep. - Prepare the Batter and Ingredients
In a large bowl, combine the ssukgat, minari, shrimp, Thai chilis (if using), and frying mix powder. Ensure all ingredients are evenly coated with the frying mix powder. Then, add the cold water and mix everything together until well combined. - Fry the Mixture
Using chopsticks or a large spoon, place portions of the mixture into the preheated oil. Spread each portion to about 1/2 inch thick to ensure even cooking. Fry until the bottom is set and crispy, about 3 minutes. Carefully flip over and cook until the other side is crispy and the shrimp are fully cooked, about another 3 minutes. - Cool and Repeat
Remove the fried pieces from the oil and place them on a cooling rack. Repeat with the remaining mixture. - Serve
You can serve the Ssukgat & Minari with Shrimp by itself or with a dipping sauce of your choice. Some great options include Tentsuyu (Japanese tempura sauce), Choganjang (Korean sour soy sauce), or Nước Mắm (Vietnamese dipping sauce). - Make the Dipping Sauces
- Tentsuyu: Mix shiro dashi or tsuyu with water, following the directions on the bottle.
- Choganjang: Mix soy sauce and rice vinegar in a 1:2 ratio.
- Nước Mắm: I will share the recipe for Nước Mắm soon!
Notes
I used both ssukgat (tong-ho/crown daisy) and minari (Korean water celery/watercress), but you can use only ssukgat. That’s how I usually make it most of the time too. 🌿
- Prep Time: 10 mins
- Cook Time: 20 mins
