Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Gochujang Glaze
Method
Preparation of Sweetbreads
- 1
Clean the Sweetbreads
Rinse the veal sweetbreads under cold water. Remove any membranes and excess fat. Soak in cold water for about 1 hour, changing the water halfway through.
- 2
Blanch the Sweetbreads
Bring a pot of salted water to a boil. Add the sweetbreads and simmer for about 10 minutes. Remove from water and let cool. Once cooled, cut into bite-sized pieces.
- 3
Coat with Cornstarch
In a bowl, mix the cornstarch, salt, and pepper. Dredge the sweetbread pieces in the mixture until fully coated.
Frying and Glazing
- 4
Fry the Sweetbreads
In a deep pan, heat oil to 180°C (350°F). Fry the sweetbread pieces in batches until golden and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
- 5
Prepare the Gochujang Glaze
In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic. Heat over low heat, stirring until well combined and slightly thickened.
- 6
Glaze the Fried Sweetbreads
Place the fried sweetbreads in a large bowl, pour the gochujang glaze over them, and toss gently to coat evenly.
Serving
- 7
Serve the Dish
Serve the glazed sweetbreads hot, garnished with sesame seeds or chopped green onions if desired.