This Korean fried halloumi is inspired by Gizzi Erskine who was the first person to introduce me to Korean flavours. Her Korean fried chicken recipe was a game changer, and got me totally addicted to that sticky, sweet, hot sauce.
I see a lot of halloumi fries at street food markets, usually paired with Middle Eastern flavours like yoghurt, pomegranate seeds and mint. This got me thinking, I wonder if I could pair salty halloumi with that sweet, spicy Korean sauce?
So, this Korean fried halloumi is my homage to Gizzi.
Korean Fried Halloumi
Salty, sweet, sticky and spicy, this recipe takes fried halloumi to a whole new level.
- 1 block halloumi (I like the ones with chilli flecked through)
- 1 tbsp. butter
- 1 tbsp. sesame oil
- 1 tbsp. tomato puree
- 2 tbsp. Gochujang
- 2 tbsp. Sriracha
- 4 tbsp. sugar
- 4 tbsp. rice vinegar
- 2 spring onions (finely sliced)
- 2 tbsp. toasted sesame seeds
- In a saucepan over a low heat, melt together all the ingredients for the sauce until gently bubbling, then set aside.
- Slice the halloumi into sticks and fry in a dry pan until brown and crusty on each side – around 10 minutes.
- Toss the halloumi in the sauce until completely coated.
- Garnish with the spring onion and toasted sesame seeds, and drizzle with some sriracha mayo.
This goes really well with a refreshing Asian style slaw and a cold beer.