34For the Cho-Ganjang:
For the Cho-Ganjang:
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]
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:
- 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:
- 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).
- 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.
- In a bowl, combine the frying mix and 1 cup (8 fl oz/240 ml) cold water and mix well until uniform.
- 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.
- Serve hot with the cho-ganjang.
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