Friday, October 26, 2012

Sweet Potato Twigim 고구마 튀김 Goguma Twigim

Hey guys, so it has been a really LONG time since I last posted up a recipe. But I have been having my MAJOR exams, and my last exams ever for high school for the past couple of weeks so I've been studying  I'm currently on a one week break from exams so I though that I might post up a couple of recipes this week. Maybe two or three.

I thought that I would keep it simple since it is my first post in a a while.

Sweet potato twigim or 고구마 튀김 (Goguma Twigim) is fried sweet potato pieces. Very much the sweet potato version of chips or fries.

Twigim is just batter-dipped items that include various vegetables, meat, seafood and kimbap - just about anything that with have batter stick to. It is the same concept as tempura, expect Korean.

The recipe is extremely easy to follow and in the end you get fluffy sweet potato encased in a crisp batter. Here is the recipe:

1 lb Korean Sweet Potato
⅔ Cup Frying Mix (Batter)
½ Cup Water
¼ Cup Frying Mix (Coating)
3 Tbsp Potato Starch (or Cornstarch)
1 tsp Sugar (Optional)
⅛ Generous tsp Salt 

1. Wash the sweet potato and remove any bad parts on the skin. Cut it into ¼-inch slices. You will get about 25 pieces. Korean sweet potatoes have a different taste and texture than American sweet potatoes. They are sweeter and have a firm texture. So please use Korean sweet potatoes for this recipe.
 2. Sprinkle salt evenly on top of the sweet potato slices. Set them aside what you are preparing the batter. This will help boost the sweetness of sweet potato later. Preheat your oil on medium-high.
3. Combine frying mix, cold (or ice) water, potato starch, and sugar. Mix everything together. Cold water is one of the secrets for getting crispy food. You can skip the sugar if you want.
4. Put frying mix in a plastic bag and add the sweet potatoes. Shake the bag to coat the sweet potatoes with the frying mix. This will help the batter stick to the sweet potatoes better.
5. Dip the floured sweet potatoes into the batter. Cover both side of the sweet potatoes with the batter.
6. Drop a little bit of batter into the heated oil to check if the oil is hot enough. When the batter floats right away, the oil is ready. Put the battered sweet potatoes into the hot oil. Deep-fry them on medium or medium-high, depending on your stove’s power.
7. Fry them for 5-6 minutes, or until the sweet potato slices are completely cooked, and the outside is golden brown. The easy way to check if a slice is cooked is to poke the center of it with a folk or chopstick. If your chopstick go through smoothly, it is done.
8. Place some paper towels on a tray and put the fried sweet potato slices there to cool and loose some of the grease.

And there you have it, super simple sweet potato twigim that will be ready in minutes. The fluffy centre and crisp coating is perfect to eat right now in the Autumn and Spring weather.

I hope that you guys liked that recipe, and I will try to post again on the weekend. Until then please stay healthy, safe and happy!!

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