Recipes - Korean

Yache Twigim (Korean Vegetable Tempura)
R00821_Yache-Twigim-KoreanVegTempura


There is really not much to dislike about crispy deep-fried stuff! The Korean vegetable tempura is a very popular snack and street food in Korea. It is made from a variety of different vegetables, that’s coated in a thick Korean tempura batter and deep fried until it becomes wonderfully crunchy but delightfully tasty.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Korean









Ingredients:

1 cup twigim mix (Korean tempura flour)
½ - 2/3 cup water
1 purple sweet potato or potato (thick julienne)
1 carrot (thick julienne)
1 onion (sliced)
½ orange sweet potato (sliced)
Oil for frying

Dipping sauce

2 tbsp soya sauce
1 tbsp rice vinegar
A pinch of salt




Steps:
  1. Add water to the twigim mix. Mix lightly using chopsticks.
  2. Add the vegetable ingredients to the batter and mix.
  3. Heat oil in a wok or saucepan and fry the battered vegetables in small batches, dropping about 2 tbsp of mixture at a time. Take twigim (Korean tempura) out of the oil when they turn pale gold or when the vegetables have started to soften. This should take about 2 mins.
  4. Drain fried vegetables on paper towel. Leave it to cool. Re-fry twigim or tempura in moderately hot oil, until it turns golden and crisp. Drain well on paper towel before serving with dipping sauce.
    Note: If not using the Korean tempura flour, substitute with ¾ cup flour, ¼ cup of cornflour, 1-2 tbsp rice flour, 1 egg and ½ tsp salt. You can substitute sweet potatoes or potatoes with other root vegetables.

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Yache Twigim (Korean Vegetable Tempura)

Yache Twigim (Korean Vegetable Tempura)

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There is really not much to dislike about crispy deep-fried stuff! The Korean vegetable tempura is a very popular snack and street food in Korea. It is made from a variety of different vegetables, that’s coated in a thick Korean tempura batter and deep fried until it becomes wonderfully crunchy but delightfully tasty.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Korean
Ingredients

1 cup twigim mix (Korean tempura flour)
½ - 2/3 cup water
1 purple sweet potato or potato (thick julienne)
1 carrot (thick julienne)
1 onion (sliced)
½ orange sweet potato (sliced)
Oil for frying

Dipping sauce

2 tbsp soya sauce
1 tbsp rice vinegar
A pinch of salt

Instructions
  1. Add water to the twigim mix. Mix lightly using chopsticks.
  2. Add the vegetable ingredients to the batter and mix.
  3. Heat oil in a wok or saucepan and fry the battered vegetables in small batches, dropping about 2 tbsp of mixture at a time. Take twigim (Korean tempura) out of the oil when they turn pale gold or when the vegetables have started to soften. This should take about 2 mins.
  4. Drain fried vegetables on paper towel. Leave it to cool. Re-fry twigim or tempura in moderately hot oil, until it turns golden and crisp. Drain well on paper towel before serving with dipping sauce.
    Note: If not using the Korean tempura flour, substitute with ¾ cup flour, ¼ cup of cornflour, 1-2 tbsp rice flour, 1 egg and ½ tsp salt. You can substitute sweet potatoes or potatoes with other root vegetables.

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