Gochujang Glazed Daikon Fries with Black Garlic Aioli

Instructions

1. 1

   Peel the daikon radish and cut it into uniform fry-like sticks, about 1 cm thick. Pat them thoroughly dry with paper towels.

   ~15 min
2. 2

   In a large bowl, toss the daikon fries with cornstarch until evenly coated. Shake off any excess.

   ~3 min
3. 3

   Heat vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 170°C (340°F).

   ~10 min
4. 4

   Fry the daikon fries in batches, being careful not to overcrowd the pan, until golden brown and tender, about 5-7 minutes per batch. Drain on paper towels.

   ~15 min
5. 5

   While the fries are frying, prepare the gochujang glaze. In a medium saucepan, combine gochujang, honey, rice vinegar, soy sauce, and sesame oil. Heat over medium heat, stirring constantly, until the glaze thickens slightly.

   ~5 min
6. 6

   In a clean large bowl, gently toss the fried daikon fries with the warm gochujang glaze until evenly coated.

   ~2 min
7. 7

   To make the black garlic aioli, mash the black garlic cloves into a paste using a fork or the back of a spoon. In a food processor, combine the black garlic paste, mayonnaise, lemon juice, salt, and pepper. Process until smooth and creamy. Alternatively, whisk all ingredients together in a small bowl until well combined.

   ~10 min
8. 8

   Serve the gochujang glazed daikon fries immediately, drizzled with black garlic aioli, and garnished with toasted sesame seeds and sliced green onions.