Chef Jung Ho-young's Golden Recipe: Assorted Fritters and Sp
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This recipe presents Chef Jung Ho-young's secret technique for crispy assorted vegetable fritters, deep-fried with a beer and ice batter, along with Gimmari (김말이) rolls filled with Mandu (만두) stuffing, and a spicy braised rockfish recipe, deeply flavored with rice water.
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A delightful assortment of vegetables fried in a crispy batter.
📝 Editor's Notes
Assorted Vegetable Tempura, featuring a delightful harmony of various vegetable flavors and a crispy coating, is a fantastic delicacy that can be elegantly completed in about 30 minutes without special ingredients.
It's great for utilizing leftover vegetables in your fridge, and thanks to the cold beer and ice batter, you can enjoy a dish that's crispy on the outside and moist on the inside.
It's perfect for a rainy day, a weekend snack, or even a dish for guests.
The sweet freshness of the vegetables combined with the savory fried taste makes it a dish everyone, regardless of age, will love.
🛒 Ingredient Tips
The key to delicious Assorted Vegetable Tempura lies in selecting fresh vegetables.
For sweet potatoes, choose ones with smooth, firm skin that feel heavy.
For carrots, select those with vibrant color and no blemishes.
Perilla leaves (깻잎) should be deep green and fragrant, indicating freshness, while onions with dry, firm outer skins will store longer.
Using seasonal vegetables enhances the flavor; for instance, sweet potatoes are especially good in autumn, and carrots and onions in winter.
Make sure to slice the vegetables not too thick, so they cook through evenly and achieve a crispy texture.
🔄 Substitution Guide
If sweet potatoes are unavailable, you can substitute them with potatoes or kabocha squash (단호박).
Potatoes offer a less sweet but savory and fluffy texture compared to sweet potatoes, while kabocha squash provides a similar sweet and soft taste.
Instead of perilla leaves (깻잎), you can use water celery (미나리) or chives (부추) for an aromatic flavor.
However, water celery can be tougher than perilla leaves, so it's best to blanch it slightly or chop it finely.
If you don't have tempura flour, you can mix a little starch with Korean pancake mix (부침가루) to achieve a similar crispiness, though it might not be as light as tempura flour.
Sparkling water can also be used instead of beer to achieve crispiness, but the unique flavor of beer will be lost.
🥘 Ingredients
👨🍳 Cooking Points
There are three key cooking points in this recipe.
First, lightly dust the vegetables with tempura flour before coating them with batter.
This ensures the batter adheres well to the vegetables, preventing the coating from peeling off and creating a beautiful finish.
Second, prepare the batter with cold beer and ice.
The carbonation and alcohol in the beer create bubbles for added crispiness, while the ice suppresses gluten formation, preventing the batter from becoming soggy.
It's important to mix the batter lightly, as over-mixing can develop gluten and make it tough.
Third, strictly maintain the frying oil temperature at 170°C (338°F).
If the temperature is too low, the tempura will absorb too much oil, making it greasy; if it's too high, the exterior might burn while the interior remains uncooked.
Do not add too many ingredients to the batter at once; instead, batter and fry small portions as needed to maintain crispiness for longer.
👨🍳 Directions
Evenly mix the prepared vegetables such as sweet potato, carrot, perilla leaves (깻잎), and onion.
First, sprinkle tempura flour over the mixed vegetables and toss to coat. (Coating the vegetables with flour before adding the batter helps the batter adhere better.)
Prepare the batter by adding cold beer and ice to the tempura flour instead of water. (The carbonation and alcohol in the beer rapidly vaporize to create bubbles, and the ice suppresses gluten formation, both contributing to a crispy batter.)
Divide the vegetables into smaller portions for frying, then pour the batter over them and mix well. (Over-mixing too many vegetables at once will result in a less crispy texture.)
Carefully drop the battered vegetables, shaping them as you go, into oil preheated to the optimal temperature of 170°C (338°F). (Beginners should avoid putting their hands near hot oil.)
Remove the golden-brown and crispy assorted vegetable tempura from the oil.
💡 Tips
Using cold beer and ice in the batter helps create a crispier coating. (It suppresses gluten formation).
Before coating the vegetables with batter, dust them lightly with tempura flour to help the batter adhere better.
Do not mix all the frying ingredients with batter at once; batter only small portions as you fry to maintain crispiness.
Maintain an optimal oil temperature of 170°C (338°F) as a temperature too low can result in a soggy batter.
📦 Storage & Reuse
Store any leftover assorted vegetable tempura in an airtight container in the refrigerator; it will retain some crispness for 2-3 days.
To reheat, air fry at 180°C (350°F) for 5-7 minutes, or quickly refry in oil preheated to 170°C (338°F) to restore its freshly fried crispiness.
Avoid reheating in a microwave as it can make them soggy.
Leftover raw vegetables can be used in doenjang-jjigae (된장찌개) or curry, or julienned and made into jeon (전) (savory pancakes).
🥢 Who This Is For
Assorted Vegetable Tempura is perfect for enjoying with warm makgeolli (막걸리) on a rainy day, or as a weekend snack for children.
Its crispy texture also makes it an excellent beer snack.
It can be even more delicious when served with a savory soy sauce dip.
When served as a side dish for a meal, it pairs wonderfully with spicy tteokbokki (떡볶이) or kimchi-jjigae (김치찌개) as these dishes help cut through the richness.
🔥 Nutrition Info
One serving of Assorted Vegetable Tempura (approximately 200g or 7 oz) is estimated to be around 350-450 calories.
This can vary depending on the types of vegetables used, the amount of tempura flour, and oil absorption.
It is expected to contain approximately 40-50g of carbohydrates, 20-30g of fat, and 5-10g of protein.
Thanks to various vegetables like sweet potato and carrot, it's rich in Vitamin A, Vitamin C, and dietary fiber, which can contribute to eye health and gut health.
However, due to the higher fat content from frying, it's best to enjoy it in moderation rather than consuming excessive amounts.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Chef Jung Ho-young's Golden Recipe: Assorted Fritters and Spicy Braised Rockfish with Crispy Beer and Ice Batter?
- Main ingredients include Vegetables (sweet potato, carrot, perilla leaves (깻잎), onion, etc.), Frying powder, Beer, Ice. The key ingredients for this recipe are fresh vegetables and rockfish. For fritter vegetables like sweet potato, carrot, perilla leaves (깻잎), and onion, choose firm ones with vibrant colors and no blemishes. For sweet potatoes, choose between 'Bam Goguma' (밤고구마) or 'Hobak Goguma' (호박고구마) according to your preference, ensuring they have moderate moisture for a crispier and sweeter fry. For rockfish, choose one with clear eyes, firmly attached scales, and bright red gills for freshness. It's best to cook it immediately after purchase, or buy it pre-cleaned with entrails removed for convenience. For the beer, using a fresh lager with good carbonation helps maximize the crispiness of the fritter coating.
- Q. What are the key tips for making Chef Jung Ho-young's Golden Recipe: Assorted Fritters and Spicy Braised Rockfish with Crispy Beer and Ice Batter?
- There are three crucial cooking points in this recipe. First, make the frying batter very cold by adding beer and ice. The carbonation and alcohol in the beer rapidly evaporate during frying, creating bubbles, while the ice inhibits gluten formation, making the coating even crispier. Second, lightly dust the vegetables with frying powder before coating them with batter. This helps the batter adhere well to the vegetables, preventing the coating from peeling off. Third, it's essential to maintain an accurate oil temperature of 340°F (170°C). If the temperature is too low, the coating will absorb too much oil and become soggy; if too high, the outside will burn while the inside remains uncooked. Do not overcrowd the fryer; fry the ingredients in small batches to maintain the oil temperature and ensure lasting crispiness.
- Q. How should I store leftover Chef Jung Ho-young's Golden Recipe: Assorted Fritters and Spicy Braised Rockfish with Crispy Beer and Ice Batter?
- Assorted fritters are best enjoyed immediately while warm and crispy. Leftover fritters can be stored in an airtight container in the refrigerator and are best consumed within 1-2 days. To restore crispiness, reheat them in an air fryer or oven at 350°F (180°C) for 5-7 minutes. Avoid reheating in the microwave, as it can make them soggy. Braised rockfish can be refrigerated for up to 3 days. To reheat, warm slowly over low heat to allow the sauce to permeate thoroughly. You can also mix rice into the leftover braised rockfish sauce or add cooked somyeon (소면) (thin wheat noodles) to enjoy it like a mixed noodle dish.
- Q. How many calories are in Chef Jung Ho-young's Golden Recipe: Assorted Fritters and Spicy Braised Rockfish with Crispy Beer and Ice Batter?
- This recipe for assorted fritters and braised rockfish contains various vegetables and fish, offering good nutritional balance, but the caloric content can be somewhat high due to deep-frying. For a single serving, the estimated calories are about 600-750 kcal, with approximately 30-40g of protein, 40-50g of fat, and 30-40g of carbohydrates. Rockfish is a low-fat, high-protein food rich in B vitamins, calcium, and phosphorus, aiding in fatigue recovery and bone health. Vegetables like sweet potato and carrot are abundant in dietary fiber and vitamins A and C, promoting gut health and boosting immunity. However, nutritional content may vary depending on the type and amount of frying oil used.
- Q. Can I substitute ingredients in Chef Jung Ho-young's Golden Recipe: Assorted Fritters and Spicy Braised Rockfish with Crispy Beer and Ice Batter?
- If rockfish, a key ingredient in this recipe, is difficult to find or too expensive, you can substitute it with other white fish such as dongtae (동태) (frozen pollock), daegu (대구) (cod), or myeongtae (명태) (pollock). White fish offer a similar mild flavor that pairs well with the braising sauce. However, their flesh is softer than rockfish, so handle them carefully. For the fritter vegetables, feel free to use various vegetables you have at home. For example, eggplant, mushrooms, or kabocha squash also work well. While sparkling water can create some crispiness instead of beer, remember that the unique flavor created by the alcohol evaporating from beer may be reduced.
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