Spring Vegetable Twigim (Namul Twigim) [Vegan] – GWC Mag

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Namul twigim is a dish mainly eaten in spring, when wild spring vegetables are abundant. Due to the ephemeral nature and fragrance of the springtime namul, this twigim dish is always a delicacy to have.

 

 

Excerpted from The Korean Cookbook © 2023 by Junghyun Park and Jungyoon Choi. Photography © 2023 by Jinju Kang. Reproduced by permission of Phaidon. All rights reserved.

Spring Vegetable Twigim (Namul Twigim) [Vegan]

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Ingredients You Need for Spring Vegetable Twigim (Namul Twigim) [Vegan]

For the Cho-Ganjang:

  • 3 tablespoons ganjang (Korean soy sauce)
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar

For the Twigim:

  • Neutral cooking oil for deep-frying (about 3 cups/24 fl oz/700 ml)
  • 3 1/2 oz (100 g) shepherd’s purse
  • 3 1/2 oz (100 g) cham namul
  • 3 1/2 oz (100 g) Korean chrysanthemum
  • 3 tablespoons potato starch
  • 1 2/3 cups (200 g) Korean frying mix

How to Prepare Spring Vegetable Twigim (Namul Twigim) [Vegan]

For the Cho-Ganjang:

  1. In a bowl, stir together 1/2 cup (4 fl oz/120 ml) water, the soy sauce, vinegar, and sugar until the sugar dissolves.

For the Twigim:

  1. Pour 3–4 inches (7.5–10 cm) of neutral oil into a large deep pot or deep fryer and heat to 355°F (180°C).
  2. Rinse all the vegetables under cold running water and set in a sieve to dry. In individual plastic bags, add the well-dried vegetables and 1 tablespoon of potato starch to each bag and shake vigorously until the vegetables are evenly coated with potato starch.
  3. In a bowl, combine the frying mix and 1 cup (8 fl oz/240 ml) cold water and mix well until uniform.
  4. Line a tray with paper towels. Working in batches of one vegetable at a time, use chopsticks to dip each of the starch-coated vegetables into the batter and drop into the heated oil. Cook for about 2 minutes and transfer to the paper towels to drain.
  5. Serve hot with the cho-ganjang.

$2.99

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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