This is the crispiest Korean frying mix recipe ever. The homemade frying mix is very versatile and can be used in many different types of fried foods.

I used this homemade frying mix to make vegetable twigim (Korean deep fried vegetables) and gimmari (crispy seaweed noodle rolls). Both are very popular Korean street foods and are most commonly eaten with tteokbokki (Korean spicy rice cakes). Click here for the best vegan tteokbokki recipe.

Please watch my YouTube video below where I share all my tips and tricks to making the crispiest twigim and gimmari.

Print Recipe

THE CRISPIEST KOREAN FRYING MIX RECIPE + VEGETABLE TWIGIM & GIMMARI RECIPE

Course: Appetizer, Side Dish

Cuisine: Korean

Keyword: gimmari, Korean frying mix, vegan twigim, vegetable twigim

Ingredients

Korean Frying Mix

2 cups all-purpose flour 300g
1 cup rice flour 168g
1 cup corn starch potato starch, or sweet potato starch (140g)
4 teaspoons baking powder
1 teaspoon salt

Vegetables for Twigim (These are the ones that I used)

Sweet potatoes, sliced 1/4" thick
King oyster mushrooms, sliced 1/4" thick
Shiitake mushrooms, stems removed
Perilla leaves

Other Optional Vegetables for Twigim

Oyster mushrooms
Potatoes
Kale
Eggplants
Asparagus
Carrots

Gimmari

75 g Korean sweet potato vermicelli/glass noodles (aka Dangmyeon)
70 g carrots, finely diced
2 teaspoons soy sauce/tamari, to taste
1 teaspoon toasted/roasted sesame oil
1 teaspoon toasted/roasted sesame oil
Black pepper, to taste
2-3 Nori sheets

Dipping Sauce

1 tablespoon soy sauce/tamari
1 tablespoon rice vinegar or apple cider vinegar or white vinegar
½ tablespoon gochugaru (Korean red pepper powder)
½ tablespoon sugar, agave, or maple syrup

Twigim & Gimmari Batter

1 cup frying mix (homemade or store bought)
¾ cups cold water (177mL) or cold club soda

Other Ingredients for Frying

Additional frying mix (homemade or store bought)
Frying oil (I used vegetable oil)
Salt