Korean Crispy Fried Sundae
Quick answer
- Total time
- 27 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
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.
Read more
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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Slice 300 g soondae into 1.5 cm rounds.
Press paper towels over the cut sides and outer surface until dry, so the batter can grip evenly and will not slide off in the oil.
- 2Season
In a bowl, combine 120 g frying mix, 2 tablespoons potato starch, and 1/4 teaspoon salt.
Add 150 ml cold water and stir just until thick, stopping before the batter becomes gluey.
- 3Heat
Pour 700 ml frying oil into a deep pan and heat it to 170C.
Coat each soondae slice right before frying, then let excess batter drip off so the crust stays thin and even.
- 4Heat
Fry the battered slices in small batches for 3 minutes.
Leave them untouched for the first 30 seconds so the coating sets, then turn gently when the outside firms and turns lightly golden.
- 5Heat
Lift the soondae out and rest it for 1 minute to release steam from the crust.
Raise the oil to 185C and fry again for 1 minute 30 seconds, until bubbling slows.
- 6Finish
Drain the fried soondae briefly, then dust it evenly with 1/2 teaspoon chili powder while hot.
Serve at once with 1 tablespoon mustard, before the crust softens from trapped steam.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sliced soondae coated in potato starch batter and double-fried results in a glass-crisp crust.
- Finish cue
- Leave them untouched for the first 30 seconds so the coating sets, then turn gently when the outside firms and turns lightly golden.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
27min, 8 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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