🇰🇷 Korean

Eggs Twigim

Name: Eggs Twigim
Prep time: 18 min
Cook time: 10 min
Total time: 28 min
Yield: 4 servings
Cuisine: Korean
Ingredients: for deep-frying Vegetable Oil; 6 Eggs; 100 g All-Purpose Flour; 150 g Breadcrumbs; 60 g Potato Starch; 1 tsp Gochugaru

🇰🇷 Korean

Korean tempura-style fried eggs — airy, crackly batter, dipping soy on the side. About 28 minutes from fridge to table.

Prep 18 min Cook 10 min Serves 4 Easy

Ingredients

Vegetable Oilfor deep-frying
Eggs6
All-Purpose Flour100 g
Breadcrumbs150 g
Potato Starch60 g
Gochugaru1 tsp

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Pat the eggs dry and season with the gochugaru and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the eggs in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with spring onions scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

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Watch how it's made

Video: Korean Steamed Eggs Side (계란찜, GyeRanJjim) | Aeri's Kitchen · on YouTube