Root Vegetable Tempura (Yachae Twigim)

Method5 steps · about 40 min

1. 1

   Step 1: Combine all the vegetables in a large mixing bowl. Sprinkle a pinch of salt and mix well.

   Uses 1 medium potato (sliced into 1/8-inch matchsticks) · 1 medium sweet potato (sliced into 1/8-inch matchsticks) · 1 parsnip (sliced into 1/8-inch matchsticks) · 1 carrot (sliced into 1/8-inch matchsticks) · 9 oz pumpkin (sliced into 1/8-inch matchsticks) · 1 onion (thinly sliced) · pinch kosher salt

2. 2

   Step 2: Add the Korean frying mix (2/3 cup), cornstarch (4 tbsp), and ice water (5-6 tbsp), toss with a tong or chopsticks to coat evenly. Adjust amount of water for the batter to get slightly wet and vegetables stick together.

   Uses 2/3 cup Korean frying mix (tempura) (See note below) · 4 tbsp cornstarch · 5-6 tbsp ice cold water · mixed and lightly salted vegetable matchsticks

3. 3

   Step 3: Heat oil to 350ºF (175ºC). Grab a small bunch of vegetables with a tong or chopsticks and drop in the hot oil.

   Uses peanut oil or other oil (for deep frying) · vegetables coated with frying-mix batter

4. 4

   Step 4: Fry for about 1-2 minutes on each side or until it gets golden. It might take longer if your cut is thicker. Transfer them to a wire rack to rest.

   Fry 1-2 minutes each side · 4 minUses battered vegetable bundles frying in hot oil

5. 5

   Step 5: Sprinkle more salt on top if you desire. Serve immediately.

   Uses extra salt only if desired for finishing · golden fried vegetable tempura