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5.0 from 3 votes

Root Vegetable Tempura (Yachae Twigim)

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!

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 people
Course: Appetizer , Snacks
Cuisine: Korean

Ingredients

  • 1 medium potato sliced into 1/8-inch matchsticks
  • 1 medium sweet potato sliced into 1/8-inch matchsticks
  • 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 Korean frying mix (tempura) See note below
  • 4 tbsp cornstarch
  • 5-6 tbsp ice cold water
  • pinch kosher salt
  • peanut oil or other oil for deep frying

Instructions

    Cup of Yum
  1. Combine all the vegetables in a large mixing bowl. Sprinkle a pinch of salt and mix well.
  2. 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.
  3. Heat oil to 350ºF (175ºC). Grab a small bunch of vegetables with a tong or chopsticks and drop in the hot oil.
  4. 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.
  5. Sprinkle more salt on top if you desire. Serve immediately.

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