Root Vegetable Tempura (Yachae Twigim)

Ingredients

• 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. 1

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

2. 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. 3

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

4. 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. 5

   Sprinkle more salt on top if you desire. Serve immediately.