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

Image
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: Doenjang Jjigae (Korean Soybean Paste Stew) Recipe

 



Doenjang Jjigae (Korean Soybean Paste Stew) Recipe


Doenjang Jjigae is a hearty and flavorful Korean stew made with soybean paste, vegetables, and often tofu or meat. It's a staple in Korean cuisine and a comforting dish perfect for any occasion.

Ingredients (Serves 2-3):

  • 2 tablespoons Doenjang (Korean soybean paste)
  • 1/2 block Tofu, cubed
  • 1/2 Zucchini, cubed
  • 1/2 Onion, diced
  • 1/2 Green onion, diagonally sliced
  • 1 Green chili pepper (optional), diagonally sliced
  • 1 tablespoon minced garlic
  • 4 cups anchovy-kelp broth or rice water
  • 1 tablespoon Korean chili powder (gochugaru) (optional)
  • Mushrooms (enoki, shiitake, etc.) (optional)
  • 1/2 Potato, cubed (optional)

Instructions:

  1. Prepare the Ingredients:
    • Cube the tofu, zucchini, and potato (if using).
    • Dice the onion.
    • Slice the green onion and chili pepper diagonally.
    • Prepare the mushrooms as desired.
  2. Prepare the Broth:
    • Prepare anchovy-kelp broth or use rice water.
  3. Dissolve the Doenjang:
    • In a pot, dissolve the doenjang in the broth or rice water.
    • For a smoother broth, strain the doenjang through a sieve.
  4. Add Vegetables and Simmer:
    • Add the potato (if using), zucchini, onion, and mushrooms (if using) to the pot.
    • Bring to a boil, then reduce to medium heat and simmer for 5 minutes.
    • Add minced garlic.
  5. Add Tofu and Green Onion:
    • Add the tofu, green onion, and chili pepper (if using).
    • Simmer for a few more minutes.
  6. Season and Serve:
    • Add Korean chili powder (gochugaru) (optional) for a spicy kick.
    • Add a small amount of Korean chili paste(gochujang) if you want a deeper richer flavor.
    • Important: Add seasoning little by little and adjust to your taste.
    • Adjust the seasoning with Korean soy sauce or salt if needed.
    • Serve hot with rice.

Tips and Variations:

  • Broth: Rice water adds a nutty flavor to the stew.
  • Doenjang: Straining the doenjang creates a cleaner broth.
  • Vegetables: Feel free to add other vegetables like bell peppers or spinach.
  • Spice: Add more chili powder or chili peppers for a spicier stew.
  • Seafood: Add clams, mussels, or crab for a seafood doenjang jjigae.

Storage:

  • Store leftover doenjang jjigae in an airtight container in the refrigerator and consume it as soon as possible.

Enjoy your delicious homemade Doenjang Jjigae!