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: Chicken Hot Pot (Dakhanmari) Recipe



Korean Chicken Hot Pot (Dakhanmari) with Cut-up Chicken

This recipe uses cut-up chicken pieces, which can shorten cooking time and make it easier to serve.

Ingredients (Serves 4)

  • 2 lbs cut-up chicken pieces (bone-in, skin-on preferred)
  • 2 potatoes, cut into large chunks
  • 1 onion, cut into large chunks
  • 2 green onions, sliced diagonally
  • 1 cup tteokbokki (Korean rice cakes)
  • 1 cup shiitake mushrooms, sliced
  • 5 cloves garlic, minced
  • 1 inch ginger, thinly sliced
  • 8 cups water (or chicken broth)
  • Salt and pepper to taste

Dipping Sauce Ingredients

  • 3 tablespoons Korean chili powder (gochugaru)
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon minced garlic
  • 1/2 tablespoon Korean mustard (or Dijon mustard) (optional)

Instructions

  1. Prepare the Chicken:
    • Rinse the chicken pieces.
    • Place the chicken in a large pot with water (or chicken broth), minced garlic, and sliced ginger.
    • Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the chicken is cooked through.
    • Remove any foam that rises to the surface.
  2. Cook the Vegetables:
    • Add the potatoes, onion, and tteokbokki to the pot.
    • Cook until the potatoes are tender.
    • Add the shiitake mushrooms and green onions.
    • Bring to a simmer and cook for a few more minutes.
    • Season with salt and pepper to taste.
  3. Make the Dipping Sauce:
    • In a small bowl, combine all the dipping sauce ingredients.
    • Mix well.
  4. Serve:
    • Ladle the chicken hot pot into bowls.
    • Serve with the dipping sauce.
    • Optionally add Kalguksu noodles to the remaining broth, after most of the chicken and vegetables have been eaten.

Tips

  • Using chicken broth instead of water will add more flavor to the dish.
  • You can adjust the amount of Korean chili powder in the dipping sauce to your taste.
  • Serve with kimchi and other Korean side dishes.

Key Changes:

  • Instead of a whole chicken, the recipe specifies "cut-up chicken pieces."
  • The chicken cooking time is reduced to 20-25 minutes.
  • Added that Kalguksu noodles can be added to the remaining broth.

I hope this helps!