Twigim Gimbap

It has seriously been a really long time since I have last posted on here, and even without posting for a while I have still managed to rise with my blog views and I am extremely thankful for all the views. I'll continue to work hard in 2013 to ensure that you too get to cook awesome food.

And with that today I'm going to be posting a simple recipe, honestly it is not difficult at all and I have no idea whether or not it has been covered by another blogger.

Anyways here goes, I'm pretty sure that this is something that is commonly found in street food stalls in korea and it is an awesome snack: twigim gimbap. It is basically just mini rolls of gimbap that has been dipped in batter and then deep fried so that it has a nice and crispy edge.

I'm going to show you how to make mini gimbap rolls today, and I will also link you to my recipe for full sized gimbap. The full sized gimbap can be cut into smaller pieces before being deep fried.

Ingredients
Kim (dried laver) cut in half
Pickled radish cut into small strips
Carrot julienned
2 eggs
2 cups of cooked rice
Optional:
Meat of some kind
Batter:
⅔ Cup Frying Mix (Batter)
½ Cup Water
¼ Cup Frying Mix (Coating)
3 Tbsp Potato Starch (or Cornstarch)
Salt

Method
1. Saute the carrots in a pan with sesame oil, salt and pepper until it is soft.
2. Beat the eggs and fry them in a pan to form a thin omelette. When cooked flip it out and then cut into thin strips similar to the size of the radish.
3. Cut both the egg and radish so that it will fit with the half sized laver.
4. Spread a bit of cooked rice on one sheet of the laver (half sized).
5. Put a bit of all the ingredients along the centre of the rice and then roll the laver to form a roll.

And there you go, mini rolls of gimbap.

However if you also want to have even smaller rolls of gimbap you can just use one filling and then roll the laver so that you form a cigar.

Or you can make normal sized gimbap and then cut it into pieces. The recipe is HERE.

To FRY:
1. Combine frying mix, cold (or ice) water, potato starch, and salt, and COLD water is the secret to getting crispy food.
2. When the gimbap is ready you can coat the gimbap in some frying mix first to help the batter adhere.
3. Dip the gimbap into the batter.
4. Make sure the oil is hot enough for frying and then deep fry the battered gimbap until it is golden brown, there is no need to wait too long because the gimbap is already cooked and you just want there to be a nice coating of crispy batter.
5. And there you have it, twigim gimbap.

I hope that you all enjoy this recipe and I will post something soon.

Until next time remember to stay happy, safe and healthy!!!!

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:

Ingredients 
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 

Method
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!!