📝 About This Recipe
A beloved staple of Korean 'Bunsik' (snack food) culture, Yachae-twigim transforms humble root vegetables into a spectacular, golden-shredded nest of crunch. Unlike heavy Western fritters, these are light, airy, and showcase the natural sweetness of sweet potatoes and carrots bound in a lace-like tempura batter. They are traditionally enjoyed dipped in a tangy soy-vinegar sauce or dunked directly into spicy Tteokbokki gravy for the ultimate textural contrast.
🥗 Ingredients
The Vegetables
- 1 large Korean Sweet Potato (Goguma) (peeled and cut into matchsticks)
- 1 medium Carrot (peeled and cut into matchsticks)
- 1/2 large Yellow Onion (thinly sliced)
- 4-5 stalks Scallions (cut into 2-inch lengths)
- 5 pieces Perilla Leaves (optional) (thinly sliced for a herbal aroma)
The Crispy Batter
- 1.5 cups Korean Fritter Mix (Twigim-garu) (substitute with all-purpose flour plus 2 tbsp cornstarch if unavailable)
- 1 cup Ice Cold Water (must be very cold to ensure crispness)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 3-4 cups Vegetable Oil (for deep frying)
Choganjang Dipping Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Water
- 1/2 teaspoon Sugar
- 1/2 teaspoon Gochugaru (Korean red pepper flakes)
- 1/2 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Prepare all vegetables by cutting them into uniform matchsticks (julienne), roughly 2 inches long and 1/8 inch thick. Uniformity ensures they cook evenly.
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2
Place the julienned sweet potato in a bowl of cold water for 10 minutes to remove excess starch. Drain and pat very dry with paper towels.
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3
In a large mixing bowl, combine the sweet potato, carrot, onion, scallions, and perilla leaves. Toss them together until well mixed.
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4
Sprinkle 1/4 cup of the dry fritter mix (or flour) over the vegetables and toss until every piece is lightly coated. This 'dusting' helps the batter stick to the vegetables.
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5
In a separate medium bowl, whisk together the remaining fritter mix, garlic powder, salt, and black pepper.
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6
Slowly pour the ice-cold water into the dry mix. Use a pair of chopsticks or a fork to mix gently. Do not overmix; a few lumps are perfectly fine and actually help create a crispier texture.
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7
Pour the batter over the dusted vegetables. Gently fold everything together until the vegetables are just bound by a thin layer of batter.
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8
Heat 2 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 340°F (170°C). Test the heat by dropping a bit of batter in; it should sizzle and rise immediately.
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9
Using a large slotted spoon or a spider strainer, scoop up a portion of the vegetable mixture (about 3-4 inches wide) and carefully slide it into the hot oil.
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10
Fry 2-3 fritters at a time to avoid crowding the pot. Fry for 2-3 minutes on the first side until the bottom is set and golden.
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11
Flip carefully and fry for another 2 minutes until both sides are a deep golden brown and the sweet potato is tender.
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12
Remove the fritters and place them on a wire cooling rack or a paper-towel-lined plate to drain excess oil.
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13
While the fritters are draining, whisk together all the 'Choganjang' sauce ingredients in a small ramekin.
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14
Serve the Yachae-twigim immediately while hot and shattering-crisp, with the dipping sauce on the side.
💡 Chef's Tips
For the ultimate crunch, use ice-cold carbonated water or light beer instead of regular water. Do not overwork the batter—over-mixing develops gluten, which leads to a chewy rather than crispy fritter. Ensure the vegetables are dried thoroughly after washing; excess moisture will cause the oil to splatter and make the fritters soggy. If you want them extra crispy, you can double-fry them: fry once until pale gold, let rest for 2 minutes, then fry again for 1 minute at a slightly higher temperature.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Tteokbokki (spicy rice cakes); dipping the fritters into the spicy sauce is the traditional way to eat them. Pair with a cold glass of Korean Barley Tea (Boricha) or a crisp Lager to cut through the richness of the fried food. Include other 'twigim' varieties like fried squid or seaweed rolls (Gimmari) for a full Korean street food platter. Add a side of Danmuji (yellow pickled radish) to provide a refreshing, acidic crunch between bites.