Root Vegetable Tempura (Yachae Twigim)
Yachae Twigim (Korean vegetable tempura) is a crispy winter snack made with root vegetables like potatoes, sweet potatoes, carrots, parsnips, and onions. Coated in Korean frying mix (twigim garu) and fried to golden perfection, it’s a delicious way to enjoy winter veggies!
- Prep time
- 25 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- 2/3 cup Korean frying mix (tempura) (See note below)
- 4 tbsp cornstarch
- 5-6 tbsp ice cold water
- pinch kosher salt
- peanut oil or other oil (for deep frying)
Instructions
- 1
Combine all the vegetables in a large mixing bowl. Sprinkle a pinch of salt and mix well.
- 2
Add the Korean frying mix, cornstarch, and ice water, toss with a tong or chopsticks to coat evenly. Adjust amount of water for the batter to get slightly wet and vegetables stick together.
- 3
Heat oil to 350ºF (175ºC). Grab a small bunch of vegetables with a tong or chopsticks and drop in the hot oil.
- 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.
- 5
Sprinkle more salt on top if you desire. Serve immediately.