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: Kimchi Jjigae (Kimchi Stew) Recipe

 


Kimchi Jjigae (Kimchi Stew) Recipe

Kimchi Jjigae is a classic Korean stew that's loved for its spicy, savory, and comforting flavors. This recipe is designed to be easy to follow, even if you're new to Korean cooking.

Ingredients (Serves 2-3):

  • 1/4 head (about 300g) of well-fermented kimchi, cut into bite-sized pieces
  • 200g pork belly or pork shoulder, cut into bite-sized pieces
  • 1/2 block of tofu, cut into cubes
  • 1/2 onion, thinly sliced
  • 1/2 green onion, diagonally sliced
  • 1 green chili pepper (optional), diagonally sliced
  • 1/2 cup kimchi juice
  • 3 cups water or rice water
  • 1 tablespoon minced garlic
  • 1 tablespoon Korean chili powder (gochugaru)
  • 1 tablespoon Korean soy sauce (gukganjang)
  • 1/2 tablespoon sugar (optional)
  • A pinch of black pepper

Instructions:

  1. Prepare the Ingredients:
    • Cut the kimchi, pork, tofu, onion, green onion, and chili pepper as directed.
  2. Sauté the Pork:
    • In a pot, sauté the pork over medium heat until the outside is lightly browned.
  3. Sauté the Kimchi:
    • Add the kimchi to the pot and sauté with the pork for 2-3 minutes.
    • Adding kimchi juice while sauteing kimchi gives deeper flavor.
  4. Simmer the Stew:
    • Pour in the water or rice water, minced garlic, chili powder, and soy sauce.
    • Bring to a boil over high heat, then reduce to medium-low heat and simmer for 10 minutes.
  5. Add Vegetables and Tofu:
    • Add the onion, green onion, and chili pepper (if using) and simmer for another 5 minutes.
    • Add the tofu and simmer for a few more minutes.
  6. Season and Serve:
    • Add sugar (if using) and black pepper to taste.
    • Add salt to taste if needed.
    • Important: Add seasoning little by little and adjust to your taste.
    • Serve hot with rice.

Tips and Variations:

  • Kimchi Juice: Using kimchi juice adds a deeper, more authentic flavor.
  • Rice Water: Rice water makes the broth richer and more flavorful.
  • Other Proteins: You can substitute pork with canned tuna or mackerel.
  • Spice Level: Adjust the amount of chili powder to control the spiciness.
  • Vegetables: Feel free to add other vegetables like mushrooms or zucchini.
  • If you want deeper flavor, add 1 table spoon of mirin when you add kimchi.

Storage:

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

Enjoy your delicious homemade Kimchi Jjigae!