Step 1

Heat 2 cups of oil in a shallow pot over medium-high heat.

Step 2

Meanwhile, prepare everything else. Let’s make the batter first. In a medium bowl, whisk together the following: 1½ cups Korean Frying Mix (150g), ½ cup COLD water + 3 ice cubes (the batter needs to be very COLD at all times!) Whisk until you get a a runny texture that is not too thin nor too thick. Refrigerate, as we slice up the vegetables next (10 minutes).

Step 3

Chop and slice the following vegetables into strips: 2 small potatoes, peeled (keep it submerged in water until it’s ready to be dunked in the batter, otherwise it’ll brown), 1 medium carrot, 1 brown onion (save 2 Tbsp of chopped onions for the dip), 4-5 green onions (save 1.5 Tbsp of chopped green onions for the dip)

Step 4

Take the batter out of the refrigerator. Strain your sliced potatoes out of the water. Add your sliced vegetables to the batter (not all at once), and thoroughly mix and add more until all vegetables are all coated in the batter. Do this by handfuls— you want to make sure there is enough batter to cover all vegetables. Add in ½ tsp white sugar and salt. Mix.

Step 5

- Pinch of salt Fry it up now! Using a tong, pick up a variety of all the veggies you sliced. Carefully drop it into the oil. Don’t overcrowd your frying pot. We added 3-4 bunches at a time, but it varies on how big your pot is. Let it fry for 3-4 minutes, giving it a flip when it turns just golden and crispy on one side. Once crispy on both sides, let the oils drain a bit on a cooling rack with a paper towel underneath.

Step 6

In a small bowl, add the following: 2 Tbsp soy sauce, 1 Tbsp vinegar (if you are not crazy about vinegar, use ½ Tbsp, but vinegar is key), 2 Tbsp brown onion, chopped, and 1.5 Tbsp green onion, chopped

Step 7

Serve immediately and enjoy!