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: Tteokbokki recipe (Spicy Rice cakes)



Korean food: Tteokbokki recipe

Ingredients:

  • 300g tteok (rice cakes) (soak in water if hard)
  • 100g fish cakes (sliced)
  • 1 stalk green onion (sliced)
  • 1/4 cabbage (optional, shredded)
  • 500ml water
  • 3 tbsp gochujang (Korean red chili paste)
  • 1-2 tbsp gochugaru (Korean chili flakes, adjust to desired spice level)
  • 2 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp minced garlic
  • 1 tbsp sesame oil
  • Sesame seeds (optional, for garnish)

Instructions:

  1. Prepare the Rice Cakes:

    • Soak the rice cakes in water for a few minutes if they are hard. If using fresh, you can skip this step.

  2. Make the Sauce:

    • In a pan, combine gochujang, gochugaru, sugar, soy sauce, and minced garlic. Mix well.
    • Add 500ml of water and stir to combine. Heat the sauce mixture over medium heat until it starts to boil.

  3. Cook the Tteokbokki:

    • Once the sauce starts boiling, add the soaked rice cakes. Stir and cook for about 10 minutes over medium heat, allowing the rice cakes to absorb the sauce and become soft.
    • Stir occasionally to prevent the rice cakes from sticking to the bottom of the pan.

  4. Add Fish Cakes and Green Onion:

    • Add the sliced fish cakes and green onions. Cook for an additional 5 minutes until everything is heated through and well combined.

  5. Finish:

    • Once the tteokbokki has thickened and the rice cakes are tender, add sesame oil and stir to combine.
    • Optionally, sprinkle sesame seeds on top for garnish.

Serving:

Tteokbokki is best served hot. It’s commonly enjoyed with side dishes like kimbap (Korean sushi rolls) or fried foods.

Enjoy your Tteokbokki!