Korean Style Soya
Korean Style Soya
Ingredients
- 50 g big-size soya chunks
- as needed water, for boiling
- to taste salt
- 1/2 tablespoon ginger-garlic paste
For coating
- 1 tablespoon rice flour
- 1 tablespoon corn flour
- 1 teaspoon red chilli powder
- 1 tablespoon soya sauce
- 1 tablespoon water, if needed
For the sauce
- 1/2 tablespoon oil
- 1 onion, finely chopped
- 4-5 garlic cloves, finely chopped
- 1 tablespoon gochujang paste
- 1 tablespoon chilli tomato ketchup
- 1 teaspoon degi mirch
- to taste salt
- 1/2 cup water
- as needed toasted sesame seeds
- as needed spring onion, chopped
Instructions
- 1
In a pot, bring water to a boil with a pinch of salt and 1/2 tablespoon of ginger-garlic paste. Add the 50 grams of big-size soya chunks and continue to boil until the water comes to a rolling boil again. Immediately strain the soya chunks and let them rest in the colander for 5 minutes. Do not squeeze out the water.
⏱️ 10 min
- 2
In a bowl, combine the strained soya chunks with 1 tablespoon of rice flour, 1 tablespoon of corn flour, 1 teaspoon of red chilli powder, salt to taste, and 1 tablespoon of soya sauce. Mix well to coat the soya chunks evenly. If the mixture seems too dry, add 1 tablespoon of water.
⏱️ 5 min
- 3
Preheat your air fryer to 180°C (350°F). Place the coated soya chunks in a single layer in the air fryer basket. Air fry for 15-18 minutes, shaking the basket once halfway through to ensure even crisping.
⏱️ 18 min•🌡️ 180
- 4
While the soya chunks are air frying, heat 1/2 tablespoon of oil in a pan over medium heat. Add the finely chopped onion and 4-5 finely chopped garlic cloves. Sauté until the onion and garlic are lightly golden.
⏱️ 5 min
- 5
To the pan with the sautéed aromatics, add 1 tablespoon of gochujang paste, 1 tablespoon of chilli tomato ketchup, 1 teaspoon of degi mirch, and salt to taste. Pour in 1/2 cup of water and bring the sauce to a boil, stirring occasionally.
⏱️ 5 min
- 6
Once the sauce is boiling, add the crispy air-fried soya chunks to the pan. Toss them gently until they are well coated with the sauce.
⏱️ 2 min
- 7
Transfer the Korean style soya to a serving dish. Garnish with toasted sesame seeds and chopped spring onion. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Style Soya
- 50 g big-size soya chunks
- as needed water, for boiling
- to taste salt
- 1/2 tablespoon ginger-garlic paste
For coating
- 1 tablespoon rice flour
- 1 tablespoon corn flour
- 1 teaspoon red chilli powder
- 1 tablespoon soya sauce
- 1 tablespoon water, if needed
For the sauce
- 1/2 tablespoon oil
- 1 onion, finely chopped
- 4-5 garlic cloves, finely chopped
- 1 tablespoon gochujang paste
- 1 tablespoon chilli tomato ketchup
- 1 teaspoon degi mirch
- to taste salt
- 1/2 cup water
- as needed toasted sesame seeds
- as needed spring onion, chopped
Instructions
- 1
In a pot, bring water to a boil with a pinch of salt and 1/2 tablespoon of ginger-garlic paste. Add the 50 grams of big-size soya chunks and continue to boil until the water comes to a rolling boil again. Immediately strain the soya chunks and let them rest in the colander for 5 minutes. Do not squeeze out the water.
⏱️ 10 min - 2
In a bowl, combine the strained soya chunks with 1 tablespoon of rice flour, 1 tablespoon of corn flour, 1 teaspoon of red chilli powder, salt to taste, and 1 tablespoon of soya sauce. Mix well to coat the soya chunks evenly. If the mixture seems too dry, add 1 tablespoon of water.
⏱️ 5 min - 3
Preheat your air fryer to 180°C (350°F). Place the coated soya chunks in a single layer in the air fryer basket. Air fry for 15-18 minutes, shaking the basket once halfway through to ensure even crisping.
⏱️ 18 min•🌡️ 180 - 4
While the soya chunks are air frying, heat 1/2 tablespoon of oil in a pan over medium heat. Add the finely chopped onion and 4-5 finely chopped garlic cloves. Sauté until the onion and garlic are lightly golden.
⏱️ 5 min - 5
To the pan with the sautéed aromatics, add 1 tablespoon of gochujang paste, 1 tablespoon of chilli tomato ketchup, 1 teaspoon of degi mirch, and salt to taste. Pour in 1/2 cup of water and bring the sauce to a boil, stirring occasionally.
⏱️ 5 min - 6
Once the sauce is boiling, add the crispy air-fried soya chunks to the pan. Toss them gently until they are well coated with the sauce.
⏱️ 2 min - 7
Transfer the Korean style soya to a serving dish. Garnish with toasted sesame seeds and chopped spring onion. Serve hot.
⏱️ 1 min