Root Vegetable Tempura (Yachae Twigim)
User Reviews
5
3 reviews
Excellent
Root Vegetable Tempura (Yachae Twigim)
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Yachae Twigim (Korean vegetable tempura) is a crispy winter snack made with root vegetables like potatoes, sweet potatoes, carrots, parsnips, and onions. Coated in Korean frying mix (twigim garu) and fried to golden perfection, it’s a delicious way to enjoy winter veggies!
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Ingredients
- 1 potato sliced into 1/8-inch matchsticks, medium
- 1 sweet potato sliced into 1/8-inch matchsticks, medium
- 1 parsnip sliced into 1/8-inch matchsticks
- 1 carrot sliced into 1/8-inch matchsticks
- 9 oz pumpkin sliced into 1/8-inch matchsticks
- 1 onion thinly sliced
- 2/3 cup frying mix See note below, Korean style tempura
- 4 tbsp cornstarch
- 5-6 tbsp water ice cold
- pinch kosher salt
- peanut oil for deep frying, or other oil
Instructions
- Combine all the vegetables in a large mixing bowl. Sprinkle a pinch of salt and mix well.
- Add the Korean frying mix, cornstarch, and ice water, toss with a tong or chopsticks to coat evenly. Adjust amount of water for the batter to get slightly wet and vegetables stick together.
- Heat oil to 350ºF (175ºC). Grab a small bunch of vegetables with a tong or chopsticks and drop in the hot oil.
- Fry for about 1-2 minutes on each side or until it gets golden. It might take longer if your cut is thicker. Transfer them to a wire rack to rest.
- Sprinkle more salt on top if you desire. Serve immediately.
Equipments used:
Notes
- To substitute Korean frying mix (tempura): mix 2/3 cup cake flour with 1/8 tsp baking powder and 1/8 tsp onion powder
- mix 2/3 cup cake flour with 1/8 tsp baking powder and 1/8 tsp onion powder
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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