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