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

Units Scale

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)

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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