Remove the pulp from the main core by feeling off the heart’s skin.

Rinsed with warm water and air dry.

In a mixing bowl, combine water, gochujang, and chopped nori; mix well until fully incorporated.

Add in the air-dried banana pulps, soy sauce, and mix well to coat properly. Let it marinate for 5-10 minutes.

In another bowl, add the cornstarch and add the marinated banana pulps. Coat well with the cornstarch.

Fry the coated banana pulp in a heated oil until golden and crisp.

Serve together with spiced vinegar and a choice of rice.