AI-generated imageCrispy Ginseng Fritters with Rice Syrup (3 Servings)
Korean fritters made by coating fresh food-grade ginseng in a light batter and frying twice briefly, with rice syrup on the side.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Scrub soil from ginseng, halve thick roots lengthwise and dry thoroughly.
- 02
Dust with 20 g frying mix; mix remaining 100 g with 150 ml cold water into a thin batter.
- 03
Fill a deep saucepan less than halfway with oil and heat to about 170°C using a thermometer.
- 04
Coat thinly and fry small batches for 2–3 minutes; do not crowd the pan.
- 05
Drain briefly, return oil to about 170°C and fry again 30–60 seconds until light golden.
- 06
Drain on a rack; serve 30 g rice syrup separately. Keep children away from hot oil and fritters.
Helpful source links
Before you cook
Dry roots to limit splashing, keep oil below half the pan and check wheat/other allergens. Never pour water on an oil fire. Refrigerate leftovers within 2 hours. No health-effect claims.
Allergens: 밀(튀김가루) / Wheat (frying mix) / 小麦（天ぷら粉）, 시판 튀김가루의 달걀·대두 교차접촉 확인 / Check egg/soy cross-contact / 卵・大豆の交差接触を確認
Image & source credits
AI-generated image.
Easy meals, made simple
Mini Gimbap with Perilla, Fish Cake and Rinsed Kimchi (8 Rolls, 2 Servings)
A small-batch home adaptation of Korean market-style mini gimbap. Fill with perilla, cooked fish cake, fully cooked egg strips and rinsed kimchi; serve with mustard-soy dip. Unlike the usual carrot-spinach-pickled radish filling.
Korean Air-Fryer Bread-Wrapped Sausage Hot Dogs (4 Rolls)
A Korean-style quick snack wrapping cheese and sausages in flattened bread, then crisping them in an air fryer instead of deep-frying dough.
