- 1 package of venison kidneys
- 1/2 cup milk
- 2 heads lettuce, leaves removed
- 8 stalks cilantro, chopped (optional)
- 1/4 bunch of green onions, sliced
- 1/2 cup jarred or homemade pickled radish
- Crispy shallots
- Crispy garlic
- 3/4 cup soy
- 1/2 cup water
- 3/4 cup sugar
- 2 garlic cloves, smashed
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 egg, beaten
- Dipping Sauce (see recipe below)
Cut kidneys in thirds lengthwise and remove white artery from the center.
Place kidneys in milk and allow to soak for 24 hours in the refrigerator.
After 24 hours, rinse well in cold water and pat dry with a paper towel.
In a bowl mix together, soy sauce, water, sugar, and garlic. Place kidneys in the marinade and allow them to marinate in the refrigerator for 2 days.
After the second day, remove kidneys from the marinade and pat dry with a paper towel.
Dredge kidneys in flour and then in the beaten egg. Shallow fry in vegetable oil for about 2 minutes on each side, until golden brown.
Place on a plate lined with a paper towel to drain excess oil.
In a small bowl, mix dipping sauce ingredients together and set aside.
Place fried kidneys in lettuce leaves and garnish with toppings. Serve with sauce. Enjoy!
- 2 Tbsp Kochujang
- 1 tsp sugar
- 1 tsp soy sauce
- 1 Tbsp rice vinegar
- 3 drops of sesame oil