Korean Twisted Doughnuts (Chewy Double-Proofed Spiral Fried Doughnuts)
Flour dough enriched with egg, milk, and butter is kneaded, proofed for one hour, twisted into spiral shapes, proofed again for 30 minutes, then deep-fried at 170 degrees Celsius. The double proofing creates a chewy interior with enough air pockets to keep the texture light, and the sugar coating must be applied immediately after frying while the surface is still hot so it adheres firmly. The addition of butter gives these twisted doughnuts a richer, more fragrant taste compared to plain flour fritters. Fresh from the oil, the contrast between the thin, crisp exterior and the springy inside is what makes kkwabaegi worth eating on the spot.
Adjust Servings
Instructions
- 1
Mix flour, yeast, sugar, salt, egg, milk into dough.
- 2
Add butter and knead until smooth.
- 3
Proof 1 hour, shape into long strips and twist.
- 4
Proof 30 more minutes.
- 5
Deep-fry at 170C until golden, coat in sugar immediately.
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Tips
Nutrition (per serving)
Goes Well With
Korean Dalgona Coffee (Whipped Instant Coffee Foam Milk)
Dalgona coffee is made by whipping equal parts instant coffee, sugar, and hot water with a hand mixer for three to five minutes until stiff, caramel-colored peaks form, then spooning the foam over iced milk. The whipped layer carries a concentrated, bittersweet coffee flavor that gradually blends into the cold, neutral milk below as you stir. A light dusting of cocoa powder on top introduces a faint chocolate note, and increasing the sugar slightly helps the whipped cream hold its stiff structure longer.
Cinnamon Rice Cake (Layered Korean Steamed Rice Cake)
Gyepi-tteok is a layered Korean steamed rice cake made from non-glutinous and glutinous rice flours combined in the same batch. Water is added gradually and the mixture is rubbed by hand until it reaches a fine, damp-sand texture. Half the batch is mixed with cinnamon powder, and the plain and cinnamon portions are layered alternately in a steamer tray. Sieving the flour twice before steaming is the step that ensures even moisture distribution and a smooth, fine grain in the finished cake. High heat for twenty minutes, followed by a five-minute rest off the heat, cooks the cake all the way through. Julienned jujubes and whole pine nuts pressed into the top surface add color, a gentle date-like sweetness, and a resinous, fatty aroma. The non-glutinous rice keeps the crumb light, and the glutinous rice adds a soft, resilient chew.
Korean Rolled Omelette (Layered Vegetable Egg Roll)
Gyeran-mari - Korean rolled omelette - is a staple of Korean lunchboxes and dinner tables, a dish every Korean home cook masters early. Finely diced carrot, onion, and scallion are mixed into beaten eggs and poured in a thin stream across a lightly oiled rectangular pan. When the egg layer is half-set, it is rolled from one side to the other, then more egg mixture is poured beside the roll and the process repeats three to four times, building concentric yellow layers visible when sliced. Air trapped between the thin sheets gives the omelette its characteristic pillowy softness. Temperature control is critical - too hot and the egg browns; too cool and the layers will not bond. After cooking, wrapping the roll in a bamboo mat or kitchen towel for two minutes sets its shape into a clean cylinder. Found in school cafeterias, picnic bento boxes, and family dinners across Korea.
Korean Instant Ramen (Spicy Chewy Noodles in Five Minutes)
Ramyeon is Korea's iconic instant noodle dish, ready in under five minutes by boiling chewy wheat noodles with seasoning packets in water. Common additions include egg, scallion, kimchi, sliced rice cakes, and cheese, each customizing the bowl to personal taste. Cooking the noodles one minute less than the package suggests lets residual heat finish them at the right chewiness. Using slightly less water than directed concentrates the broth into a more intense flavor.
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