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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