Korean style Chili Paneer
Chili paneer is a very popular Indo-Chinese dish and this recipe gives it a Korean twist to it. Koreans style chili paneer is a love child between my always favorite paneer with a beloved chili paste from Korea, Gochujang. The flavors work so well together. It is spicy with a hint of sweetness and earthiness from the soy sauce and sesame oil. The crispy paneer cubes work is just a perfect combination. You can make it vegan by using Tofu, the gravy is vegan. You can air fry or deep fry the paneer as you want, obviously, deep fried is tastier. It comes together in about 30 mins and makes a super delicious dinner with some rice or noodles. If you like the flavors of gochujang you will love this dish!
Happy Cooking!
Servings: 4-6 servings
Prep Time: 10-15 mins
Cooking Time: 15 mins
Total Time: 30-35 mins
Ingredients:
Paneer:
400g Paneer; check notes
1/2-1 tsp Salt as per taste
1/4 tsp pepper
2 tbsp Corn starch
1.5 tbsp all-purpose Flour
Oil to fry
Gravy:
1.5 tbsp Sesame oil
1/2 yellow onion cut into cubes
6 cloves garlic finely chopped or minced
1/2 inch Ginger grated/minced
3 Scallions chopped; I like to keep some greens to garnish
2 tbsp dark Soy sauce
1.5 tbsp Gochujang paste
1 tsp vinegar
1/2 tbsp Maple syrup
1/4 tsp Ajinomoto
Salt as per taste
1/4 tsp black pepper
1 tsp Gochugaru (Korean chili flakes)
1/2 tbsp Corn starch
1/3 -2/3 cup water
Directions:
Paneer: Cut paneer into cubes and add to a bowl. I like to cut them into 1.5-inch cubes.
Add salt, pepper, corn starch, and flour. Give it a toss to coat the cubes. If needed add 1 tsp water to help coat them.
Heat oil to deep fry the paneer cubes. Deep fry till golden brown and crispy. Keep aside.
If you want to air fry, spray oil on the cubes and air fry in a pre heated air fryer at 390F for 8-12 mins, flipping it midway.
Gravy: In a saute pan or wok, add sesame oil and keep it on medium-high heat.
Once warm add chopped onions, ginger, and garlic and saute for 3-5 mins till the ginger and garlic start to brown and the onions are translucent.
Add chopped scallions and cook for 2-3 mins.
Add soy sauce, gochujang, vinegar, maple syrup, gochugaru, salt, pepper, Ajinomoto, corn starch, and 1/3 cup of water. Mix everything together till the corn starch has dissolved well.
Cook and let it simmer till it thickens slightly. Let it cook for 4-6 mins. If it thickens too much, add more water as needed.
Once it thickens, add the deep-fried paneer cubes.
Give it a toss and coat the cubes well. Let it cook for 1-2 mins.
Garnish with the greens of the scallions.
Serve hot and enjoy!
Notes/Tips:
Make sure your paneer cubes do not have too much water in them. If they are wrap the paneer block in a paper towel. If it’s a thin paper towel, double-wrap it. Place something that is a little heavy on it that presses it down slightly. Let it sit for 10-20 mins.
Use chili vinegar or rice vinegar or red wine vinegar.
To make this dish vegan swap with tofu instead of paneer. Be sure to press the tofu cubes as mentioned in the notes for the paneer cubes.
Cooking on a high flame helps to keep the onions crispy and not get too soft.
Be sure to coat the paneer cubes well so the flavor soaks through.
You can skip the ajinomoto if you want. It enhaces the flavor a lot so I recommend using it.
