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: Samgyetang (Korean Ginseng Chicken Soup)


 

Here’s the Samgyetang recipe in English, with optional ingredients marked as "optional" for those who may not have access to them:

Ingredients:

  • 1 whole young chicken (about 1 to 1.5 kg)
  • 10 to 15 ginseng roots (fresh or dried)
  • 1/4 cup sweet rice (also called glutinous rice)
  • 3-4 cloves garlic (peeled)
  • 2-3 jujube fruits (dried red dates)
  • 1 small piece of Korean angelica root (optional)
  • Salt to taste
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds (for garnish)
  • 2-3 spring onions (for garnish)

Instructions:

  1. Prep the Chicken:

    • Clean and remove any feathers or excess fat from the chicken.
    • Rinse the chicken under cold water.
    • Stuff the chicken’s cavity with the sweet rice, garlic cloves, jujube fruits, and ginseng roots. (Make sure to leave some space inside the chicken to avoid the rice expanding too much when it cooks.)

  2. Cook the Soup:

    • Place the stuffed chicken in a large pot.
    • Add enough water to cover the chicken completely.
    • Bring the water to a boil, then reduce the heat to medium-low.
    • Let it simmer for about 1.5 to 2 hours, until the chicken is tender and the broth is rich and flavorful. Skim off any scum that rises to the surface.

  3. Finish the Dish:

    • Once the chicken is tender, carefully remove it from the pot.
    • Add salt to taste and mix well.
    • Drizzle sesame oil over the chicken and sprinkle sesame seeds for added flavor.
    • Serve hot, garnished with chopped spring onions.

Serving:

Serve the soup with a side of kimchi and steamed rice. Samgyetang is often enjoyed during the hot summer months to rejuvenate energy and is believed to help maintain strength and health.

Optional ingredients to skip if not available:

  • Korean angelica root (optional)
  • Jujube fruits (dried red dates) (optional)

Enjoy your Samgyetang!