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: Gamja-chaejeon (Crispy Shredded Potato Pancakes) Recipe



Here's a recipe for Gamja-chaejeon (Crispy Shredded Potato Pancakes), tailored for an international audience:

Gamja-chaejeon (Crispy Shredded Potato Pancakes) Recipe

Gamja-chaejeon is a delicious Korean pancake made with shredded potatoes, offering a crispy texture with a tender interior.

Ingredients:

  • 3 medium potatoes
  • 1/4 onion (optional)
  • A small amount of carrot (optional)
  • Salt to taste
  • Pepper to taste (optional)
  • Cooking oil

Instructions:

  1. Prepare the Ingredients:
    • Peel and wash the potatoes.
    • Shred the potatoes thinly.
    • Finely shred the onion and carrot (if using).
  2. Remove Excess Water:
    • Soak the shredded potatoes in cold water for about 5 minutes to remove excess starch.
    • Squeeze out the water thoroughly.
  3. Make the Batter:
    • In a bowl, combine the shredded potatoes, onion, carrot, salt, and pepper (if using).
    • Mix well.
  4. Cook the Pancakes:
    • Heat some cooking oil in a skillet over medium-low heat.
    • Place a thin layer of the potato mixture onto the skillet.
    • Cook until golden brown and crispy on the bottom.
    • Flip and cook the other side until golden brown and crispy.
  5. Serve:
    • Serve the gamja-chaejeon hot with a dipping sauce (soy sauce mixed with vinegar, and optionally, a pinch of chili flakes).

Tips:

  • Shred the potatoes thinly for even cooking and crispiness.
  • Soaking the potatoes in cold water helps to remove excess starch, resulting in crispier pancakes.
  • Cook the pancakes over medium-low heat to prevent burning.
  • You can add other ingredients like bacon, ham, or kimchi for variations.
  • For the dipping sauce, combine soy sauce, vinegar, sugar, chili flakes, minced green onion, and minced garlic.
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