introduction
Twigim is a well-love Korean street food that showcases the perfection of fried foods. And although the components may vary and whether it’s vegetables or seafood like deep fried squid (ojingeo-twigim), this is a popular dish typically found on the street vendors, local restaurants to neighborhood pubs all throughout Korea. And this batter, whether you use Korean Frying mix flour or the trusty homemade version is where all of that crispy yet light magic happens.
Flavor and Texture
Twigim is enjoyed for a deep, umami flavor and satisfying crunch. A joy with every crispy morsel coated in a light batter just holding together tender veg or juicy seafood. Chef John pairs them with various dipping sauces to create a selection of gourmet snacks suitable for any type of party, from casual get-togethers to more formal events.
Personal Experience
Twigim was a treasure for my generation; something to have on family picnics or as an after-school snack. A smell of deep fried goodness coming from street vendors brings back memories of eating hot, freshly made twigim with friends. Every bite is a morsel of Korean street food culture, but that hit from the green chiller sauce for the fried squid would have your tastebuds tingling and jerking with each piece.tight.
INGREDIENTS
- 2-3 cups neutral oil for frying
Twigim batter
- 3/4 cup ice cold club soda or ice cold water
- 1 beaten egg
- 3/4 cup cake flour or all purpose flour
- 3 tbsp corn starch
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp garlic powder
- 1/8 tsp white pepper
Vegetables
- 4 large Korean peppers
- 1 Korean sweet potato
- 4 perilla leaves
Squid
- 1/2 lb whole squid
- 2 tbsp cake flour or all purpose flour
Instruction
To prepare squid for twigim, start by removing the innards and skin. Next, slice the body into thin long strips and ensure each piece of the tentacles is cut into 2 or 3 parts. If you’re unsure how to clean the squid thoroughly, you can refer to an ojingeo bokkeum recipe for detailed steps (steps 2-4).
Peel and slice the Korean sweet potato into discs approximately 1 cm thick. Once prepared, pat the squid dry using paper towels to remove excess moisture. Then, lightly coat the squid in either cake flour or all-purpose flour (ap flour). This step ensures the wet batter adheres properly during frying.