Making Crispy and Aromatic Leatherleaf (Gajuknamul) Fritters
Create delicious and fragrant leatherleaf fritters yourself this spring!
Learn how to easily make crispy and savory leatherleaf fritters at home using fresh leatherleaf, known for its unique and captivating aroma. This recipe offers a delightful side dish for meals or a perfect snack for drinks.
Main Ingredients- 1 bunch of Leatherleaf (Gajuknamul)
Cooking Instructions
Step 1
Wash the fresh leatherleaf thoroughly under running water. Remove any overly tender outer leaves and carefully separate the stems and leaves into individual sprigs.
Step 2
Since the leatherleaf stems are quite thick, it’s best to cut them in half lengthwise for easier drying and eating. While you can use them whole, cutting them in half results in a more attractive dried fritter and is more convenient to consume.
Step 3
After preparing and washing the leatherleaf, soak it in a solution of water and vinegar for about 10 minutes to sterilize and remove any impurities. Rinse it again thoroughly and drain the excess water using a colander. This step helps to reduce any earthy flavors and ensures a cleaner taste.
Step 4
Add 1 Tbsp of salt and 1/2 cup of water to the drained leatherleaf. Mix well and let it sit for about 20 minutes to salt. After salting, rinse the leatherleaf again to remove excess salt and squeeze out as much water as possible. This process softens the leaves and improves the fritter’s texture.
Step 5
In a pot, combine 3 Tbsp of glutinous rice flour with 2 cups of water. Whisk well with a whisk or spatula to ensure there are no lumps. Cook over low heat, stirring constantly, until a thick and smooth paste forms. (Tip: If the paste is too thin, the fritters won’t dry properly; if it’s too thick, it will be difficult to spread. Aim for the right consistency.)
Step 6
To the thickened glutinous rice paste, add a pinch of MSG (if using) and 1 Tbsp of toasted sesame seeds. Mix thoroughly to create the basic seasoned paste. The sesame seeds not only add a nutty flavor but also create a visually appealing surface on the fritters.
Step 7
Dip the salted and drained leatherleaf into the prepared glutinous rice paste, coating both sides evenly. Use a spoon or brush to apply a thin, even layer of paste, then lightly scrape off any excess with your fingers. This ensures the fritters aren’t too thick and will dry nicely.
Step 8
Arrange the paste-coated leatherleaf sprigs on a food dehydrator tray, ensuring they do not overlap. Overlapping will prevent them from drying evenly and may result in a soggy texture.
Step 9
For the other half of the leatherleaf, we’ll make a spicy version. Mix 1 Tbsp of gochujang (red chili paste) into the remaining glutinous rice paste until the color is uniform.
Step 10
Dip the leatherleaf (salted, rinsed, and drained) into the gochujang-seasoned paste, coating both sides evenly. Again, lightly scrape off excess paste with your fingers to control the thickness.
Step 11
Arrange the gochujang-coated leatherleaf on a dehydrator tray, ensuring no pieces overlap. Dehydrate at 70°C (158°F) for 5 hours, then reduce the temperature to 50°C (122°F) and dehydrate for another 5 hours. During the drying process, flip the fritters over and rotate the trays to ensure even drying. (Tip: Drying time can vary depending on the thickness of the ingredients and the dehydrator’s efficiency, so check periodically and dry until crispy.)
Step 12
Once the fritters are partially dried, cut them into bite-sized pieces using kitchen scissors. While they can be eaten whole, cutting them makes them easier to handle and store.
Step 13
Return the cut fritters to the dehydrator and dry them further until they are completely crisp. They should snap when bent to achieve the perfect fritter texture.
Step 14
Your fragrant and crispy leatherleaf fritters are ready to enjoy!