Korean Kabocha Tempura (Hobak-twigim)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 3 servings
- Ingredients
- 6
About this dish
Raw kabocha cut into thin crescents cooks through to a soft, fluffy center before the batter has a chance to darken.
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The batter is equal parts flour and potato starch mixed with ice water, so the coating stays thin. Eat them warm with vinegar soy sauce.
Ingredients
Instructions
- 1
Halve the kabocha and scrape out the seeds and stringy fibers with a spoon.
Rinse it, then cut it into 0.5-0.7 cm crescents.
- 2
Pat the squash dry with paper towels.
Reserve 10 g of the 70 g flour, dust both sides of each slice lightly, and shake off the excess.
- 3
Combine the remaining 60 g flour, 60 g potato starch, and 0.5 teaspoon salt.
Add 150 ml ice water and stir briefly with chopsticks, stopping while a few dry streaks remain.
- 4
Heat 800 ml cooking oil in a pot to 170-180 degrees Celsius.
The oil is ready when a drop of batter sinks briefly and rises with bubbles within 1-2 seconds.
- 5
Dip the dusted squash into the cold batter for a thin coating.
Lower the pieces into the oil without crowding and fry for 3-4 minutes, turning once or twice, until pale golden.
- 6
Drain the fried squash in a single layer on a wire rack so oil and steam can escape.
Serve warm while the coating is crisp.
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