Deep-Fried Pork Rolls (Dwaegi Gogi Mari Twiguim)

Method6 steps · about 35 min

1. 1

   Step 1: Season the thin pork slices (8) with 1 tsp grated fresh ginger or 1/2 tsp ground ginger, plus salt (to taste) and pepper to taste. Set aside while preparing the vegetables. Wash and pat dry the 8 perilla leaves. Julienne the selected peppers into strips about 4 inches long: use 3–4 green chilies or 1 green bell pepper, and 3–4 red chilies or 1 red bell pepper.

   Uses 8 thin pork slices, about 1/8 inch thick · 1 tsp grated fresh ginger, or 1/2 tsp ground ginger · 1/2 tsp ground ginger, only instead of fresh ginger · Salt, to taste for pork seasoning · Black pepper, to taste for pork seasoning · 8 Korean perilla leaves (available in Korean markets) · 3–4 green chili peppers, or 1 green bell pepper · 3–4 red chili peppers, or 1 red bell pepper

2. 2

   Step 2: Use some of the shared 1/4 cup dredging flour to lightly coat a pork slice and place it flat. Lay one perilla leaf on top with 4–5 strips of each selected pepper colour. Fold in the sides and roll the pork and leaf tightly around the peppers into a finger-shaped roll. Repeat for all 8 rolls. Keep the remaining dredging flour for the later coating step; set the rolls aside while preparing the oil and batter.

   Uses Seasoned pork slices and prepared perilla leaves and selected peppers · Some of the shared 1/4 cup dredging flour; reserve the remainder

   
3. 3

   Step 3: Heat the canola or vegetable oil to 375°F (190°C), checking with a frying thermometer. Choose one batter route: briefly mix 1 cup premade twiguim garu with the 3/4 cup ice water, or beat the 1 egg yolk with that same 3/4 cup ice water and mix in the 1 cup all-purpose flour for homemade batter. Mix only until combined; some lumps are fine. Do not use both batter routes or double the water.

   Uses canola or vegetable oil for deep frying · 1 cup twiguim garu (premade tempura batter mix*) · 3/4 cup ice water · 1 egg yolk, only for homemade batter instead of premade mix · 1 cup all-purpose flour, only for homemade batter instead of premade mix

4. 4

   Step 4: Lightly coat the assembled pork rolls with the remaining dredging flour, shaking off excess. Dip each roll in the prepared batter to coat well.

   Uses Assembled pork rolls · Remaining dredging flour from the shared 1/4 cup · Prepared chosen batter

5. 5

   Step 5: Carefully lower the battered rolls into the oil at 375°F (190°C). Fry in uncrowded batches, about 4 rolls at a time if your fryer permits. Turn and cook until golden on both sides and the thin pork inside is cooked through, about 3 minutes as a guide. Transfer to a wire rack. Let the oil return to 375°F before frying the next batch.

   Deep Fry Rolls · 3 minUses Battered pork rolls · Hot frying oil

6. 6

   Step 6: Stir together the dipping sauce: 1 tbsp soy sauce, 1 tsp vinegar, 1 tbsp water, 1/2 tsp sugar, a pinch of black pepper and a pinch of gochugaru. Serve the fried pork rolls immediately with the sauce.

   Uses Fried pork rolls · 1 tbsp soy sauce for linked dipping sauce · 1 tsp vinegar for dipping sauce · 1 tbsp water for dipping sauce · 1/2 tsp sugar for dipping sauce · 1 pinch black pepper for dipping sauce · 1 pinch gochugaru for dipping sauce