Korean cuisine: Crispy Vegetable Fritters (Yachae-twigim) Recipe

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Crispy Korean Vegetable Fritters (Yachae-twigim) Recipe These Korean vegetable fritters are a delightful mix of crispy textures and sweet vegetables. Ingredients: 1 sweet potato 1 potato 1/2 onion 1/4 carrot 1 cup all-purpose flour 3/4 cup ice water A pinch of salt Vegetable oil for frying Instructions: Prepare the Vegetables: Wash and peel the sweet potato, potato, onion, and carrot. Cut all the vegetables into thin matchsticks (julienne). Make the Batter: In a bowl, combine the all-purpose flour and salt. Gradually add the ice water, mixing lightly with chopsticks or a fork. Do not overmix; a few lumps are okay. Coat the Vegetables: Place the julienned vegetables in the batter and mix gently to coat them evenly. Fry the Fritters: Heat vegetable oil in a deep fryer or large pot to 340-350°F (170-180°C). Carefully drop small clusters of the vegetable mixture into the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove the fritters with ...

Korean cuisine: Carrot Kimchi Recipe



Here's a recipe for Carrot Kimchi, tailored for an international audience:

Carrot Kimchi Recipe

Carrot kimchi is a crunchy and slightly sweet kimchi that offers a refreshing twist on traditional kimchi.

Ingredients:

  • 1kg carrots
  • 1/2 onion
  • 1/2 bunch green onions
  • 5 cloves garlic
  • 1 thumb-sized piece ginger
  • 3 tablespoons fish sauce
  • 3 tablespoons Korean chili powder (gochugaru)
  • 1 tablespoon sugar
  • Salt to taste

Instructions:

  1. Prepare the Vegetables:
    • Wash the carrots thoroughly and julienne them.
    • Finely chop the onion, green onions, garlic, and ginger.
  2. Salt the Carrots:
    • Place the julienned carrots in a bowl and sprinkle with salt.
    • Let them sit for about 30 minutes, then squeeze out any excess water.
  3. Make the Seasoning Paste:
    • In a bowl, combine the chopped onion, green onions, garlic, ginger, fish sauce, Korean chili powder, and sugar.
    • Mix well to form the seasoning paste.
  4. Combine and Mix:
    • Add the seasoning paste to the salted carrots and mix thoroughly until the carrots are evenly coated.
  5. Ferment:
    • Pack the kimchi into an airtight container.
    • Let it ferment at room temperature for about 1 day, then transfer it to the refrigerator to continue fermenting.
    • The fermentation time can be adjusted to your preference.

Tips:

  • Julienne the carrots thinly for better seasoning absorption.
  • Adjust the salting time to control the crunchiness of the carrots.
  • You can add other vegetables like chives or radish for added flavor.
  • For a spicier kimchi, add chopped green chili peppers.
  • Carrot kimchi can be eaten fresh like a salad, or used as an ingredient in fried rice or kimbap.