Goguma Twigim (Korean Sweet Potato Tempura Fritters)
Korean market-stall sweet potato tempura. Thin rounds dusted in flour, dipped in ice-cold batter, and fried crisp, served with a sharp soy vinegar dip.
Servings 4 servings
Ingredients
For the Twigim
- 1 ¼ pounds Korean sweet potatoes (goguma) peeled and sliced into ¼-inch rounds
- 4 cups neutral oil for frying
- 2 tablespoons all-purpose flour for dusting
For the Batter
- ¾ cup Korean frying mix (twigim garu) or ½ cup all-purpose flour plus ¼ cup potato starch, ½ teaspoon baking powder and ½ teaspoon salt
- ¾ cup ice-cold water or club soda
- 3 ice cubes
- 1 large egg optional
For the Dipping Sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 2 tablespoons onion finely chopped
- 1 green onion chopped
- 1 pinch gochugaru Korean chili flakes
Instructions
Prep and Batter
- Peel the sweet potatoes and slice them into ¼-inch rounds. Soak in cold water for 10 minutes, drain, and pat completely dry on both sides.
- Stir the dipping sauce ingredients together in a small bowl and set aside so the onion softens.
- Combine the frying mix with the ice-cold water, the ice cubes and the egg if using. Stir about ten strokes only. The batter should be the consistency of heavy cream and still lumpy.
- Toss the dried rounds in the 2 tablespoons of plain flour until each wears a thin pale coat, then shake off the excess. This is what keeps the batter from sliding off in the oil.
Fry and Serve
- Heat 2 to 3 inches of oil to 340F. Test with a bead of batter: it should sink halfway and rise immediately with a steady sizzle.
- Dip each floured round in the batter, let the excess run off, and slide it into the oil away from you. Fry 5 or 6 pieces at a time for 3 to 4 minutes, turning once, until pale gold and firm.
- Lift onto a wire rack, never onto paper towels, and salt lightly while hot. Let the oil recover for 1 minute between batches.
- For extra crispness, fry everything a second time at 375F for 45 seconds after it has cooled for 10 minutes. Serve with the soy vinegar dip.
Notes
- Dust with dry flour first: the single most important step. Dry flour grips the damp sweet potato and gives the wet batter something to hold onto.
- Keep the batter ice cold and lumpy: stir about ten strokes and stop. Overmixing builds gluten and fries into a chewy jacket.
- Small batches: six pieces at a time holds the oil near 340F. Crowding drops it and gives you greasy, pale fritters.
- Korean frying mix: twigim garu is what most Korean home cooks use and it is the normal choice, not a shortcut.
- Do not air fry raw battered slices: wet batter needs hot oil around it to set. Toss dry rounds in oil and frying mix instead.