Rookie Pan
← All recipes
Ghana, Middle East and Africa · Kelewele

Yangnyeom Kelewele: Gochujang-Honey Glazed Plantain (Ghanaian x Korean)

Ghana meets Korean fried-chicken culture: ginger-spiced plantain fried crisp, then tossed in a sticky, sweet-spicy gochujang and honey glaze with sesame.

ServingsServes 2
Total cooking time35 min
Marinating+ 15 min
DifficultyMedium

Method

  1. Peel the plantains and cut them into 2 cm cubes. Toss with the grated ginger, half the garlic (grated), the gochugaru and the salt until evenly coated, and leave for . Unlike classic kelewele the marinade is dry, so the pieces fry crisper and the glaze sticks.

    Add in this stepVery ripe plantains (yellow with plenty of black spots) 2Fresh ginger, grated 12 gGarlic cloves 1½Gochugaru (Korean chilli flakes) 1 tspSalt 1 pinch

  2. Just before frying, sprinkle over the cornstarch and toss until every piece has a thin, dry coating. Shake off any excess in a sieve; too much starch turns gummy under the glaze.

    Add in this stepCornstarch 2 tbsp

  3. Pour the oil into a dry, heavy 20 cm pot, at least 4 cm deep and no more than one third full. Heat over medium-high heat for , to 175 °C: a piece dropped in should sizzle hard straight away. Keep a lid at hand and never leave hot oil unattended.

    Add in this stepVegetable oil for deep-frying 600 ml

    medium-high heat
  4. Fry the plantain in batches without crowding (number of batches: 2), each batch over medium-high heat for , stirring gently, until golden and crisp with caramelised edges. Drain on a rack.

    medium-high heat
  5. Put the gochujang, honey, soy sauce, rice vinegar, the rest of the garlic (grated) and the water in a 24 cm frying pan or wok. Simmer over medium-low heat for , stirring, until it bubbles all over and thickens to a glossy syrup that coats the spoon. Honey burns easily, so keep the heat gentle.

    Add in this stepGochujang (Korean chilli paste) 2 tbspHoney 2 tbspSoy sauce 1 tbspRice vinegar 1 tspGarlic cloves 1½Water 2 tbsp

    medium-low heat
  6. Turn off the heat (heat off), add the fried plantain and toss for until every piece is glazed. Sprinkle with the sesame seeds and sliced spring onions and serve immediately, while the outside is still crisp.

    Add in this stepToasted sesame seeds 1 tspSpring onions 1

    heat off

Cook's tip

Toss only right before eating: the glaze softens the crust within 10 minutes. For less heat, halve the gochujang and make up the difference with a little ketchup. Leftover glaze is good on fried chicken or rice.

Cooking it at camp

Mix the glaze at home in a jar and marinate the plantain in a sealed box in the cooler. At camp, shallow-fry the plantain in 1 cm of oil in a wide, stable pan, wipe the pan, then bubble the glaze for a minute and toss. Keep children away from the hot oil.