Korean Crispy Fried Sundae
Soondae-twigim is deep-fried Korean blood sausage, sliced thick and coated in a batter of frying mix blended with potato starch for extra crunch. A double-frying method is used: the first round at 170 degrees Celsius cooks the inside through, followed by a brief second fry at 185 degrees that hardens the crust to a shattering crispness while the interior stays chewy and moist. Patting the sundae surface dry before battering is essential so the coating adheres evenly and does not peel off in the oil. A light dusting of chili powder and a side of mustard add heat and a sharp tang that cuts through the richness.
Adjust Servings
Instructions
- 1
Slice sundae into 1.5 cm pieces and pat dry with paper towels.
- 2
Mix frying mix, potato starch, and salt with cold water into a thick batter.
- 3
At 170C oil, fry battered sundae for about 3 minutes.
- 4
Rest for 1 minute, then refry at 185C for 1.5 minutes for extra crispness.
- 5
Dust lightly with chili powder and serve immediately with mustard.
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