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Twigim (vegetable and egg)
튀김: Korean street tempura of sweet potato, vegetable fritters and boiled eggs in a thick, crunchy batter
Twigim is the fried side of Seoul's bunsik stalls: a glass case of sweet potato, vegetable fritters, boiled eggs and squid in a thicker, crunchier batter than Japanese tempura. Around the student bars of Sinchon and in Tongin Market, people order a mixed plate in the evening and have the pieces snipped and drowned in tteokbokki sauce. Squid is the other classic; this version keeps it vegetarian. It contains egg and wheat. Chef's tip: fry everything twice, the second time hotter, the way the stalls do; it is the secret to batter that stays crisp under sauce.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the vegetables
- 4 eggs
- 7 oz sweet potatopeeled, cut into 7 mm slices
- 1 onionthinly sliced
- 1 carrotcut into matchsticks
- 6 perilla leaves or spinach leaves (optional)
For the batter
- 4 oz plain flour
- 1 oz potato starch
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup ice-cold water
- 2 tbsp plain flourfor dusting
- 4 ¼ cups vegetable oilfor deep-frying
To serve
- 3 tbsp soy sauce mixed with a little rice vinegar (optional)
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Method
0/7 doneStep 1: Boil 4 eggs for 10 minutes, until the yolks are completely set, then cool in cold water and peel.
12 minStep 2: Whisk 4 oz plain flour, 1 oz potato starch, ½ tsp baking powder and ½ tsp salt, then stir in ¾ cup ice-cold water with chopsticks until just combined. A few lumps are fine. Common mistake: beating it smooth; the gluten develops and the batter turns heavy and bready.
2 minStep 3: Toss 1 onion, 1 carrot and 6 perilla leaves or spinach leaves if using with 3 tbsp of the batter so they cling together.
2 minStep 4: Roll the boiled eggs and 7 oz sweet potato slices in 2 tbsp plain flour.
2 minStep 5: Pour 4 ¼ cups vegetable oil into a deep, heavy pan or wok so it comes no more than a third of the way up the sides, and heat it to 350°F. Use a thermometer, or test with a cube of bread: it should brown in about 60 seconds. Never leave the hot oil unattended.
5 minStep 6: Dip the egg and sweet potato in the batter and fry in batches for 3–4 minutes, until lightly golden and the sweet potato is tender when pierced. Drop tablespoons of the vegetable mix into the oil and fry for 3 minutes, until set. Drain on a rack.
12 minStep 7: Raise the oil to 350°F and fry everything again for 1 minute, until deep golden and loud when tapped. Drain, halve the eggs and serve with 3 tbsp soy sauce mixed with a little rice vinegar.
4 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 10 g
- Carbs
- 42 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does twigim (vegetable and egg) take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of sweet potato?
- Sweet potato, same weight (sweeter, cooks a little faster).
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