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Korean cuisine: Crispy Vegetable Fritters (Yachae-twigim) Recipe

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Crispy Korean Vegetable Fritters (Yachae-twigim) Recipe These Korean vegetable fritters are a delightful mix of crispy textures and sweet vegetables. Ingredients: 1 sweet potato 1 potato 1/2 onion 1/4 carrot 1 cup all-purpose flour 3/4 cup ice water A pinch of salt Vegetable oil for frying Instructions: Prepare the Vegetables: Wash and peel the sweet potato, potato, onion, and carrot. Cut all the vegetables into thin matchsticks (julienne). Make the Batter: In a bowl, combine the all-purpose flour and salt. Gradually add the ice water, mixing lightly with chopsticks or a fork. Do not overmix; a few lumps are okay. Coat the Vegetables: Place the julienned vegetables in the batter and mix gently to coat them evenly. Fry the Fritters: Heat vegetable oil in a deep fryer or large pot to 340-350°F (170-180°C). Carefully drop small clusters of the vegetable mixture into the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove the fritters with ...
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Korean cuisine: Pork Bone Soup (Korean-Style Dwaeji Gomtang)

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  Pork Bone Soup (Korean-Style Dwaeji Gomtang) Ingredients: 1 kg pork bones (neck bones or ribs) 300g pork meat (shoulder or belly, optional) 1 onion, halved 5 cloves garlic 1 green onion (whole) 1 small piece ginger (about 5cm) 1 tsp whole black pepper 2 liters water (adjust as needed) 1 tbsp salt (or to taste) 1/2 tsp ground black pepper Chopped green onions (for garnish) Cooked rice or noodles (optional, for serving) Instructions: Blanch the Pork Bones Place the pork bones in a large pot and cover with cold water. Bring to a boil and cook for 5-10 minutes to remove impurities. Drain the water and rinse the bones under cold running water. Make the Broth In a clean pot, add the blanched pork bones, onion, garlic, green onion, ginger, and whole black pepper. Pour in 2 liters of water and bring to a boil. Reduce the heat to low and simmer for 3-4 hours (longer for a richer broth). If using pork meat, add it during the last hour of cooking. Strain...
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Korean cuisine: Kongguksu (Cold Soybean Noodle Soup) Recipe

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Here's a recipe for Kongguksu ( Cold Soybean Noodle Soup ), tailored for an international audience: Kongguksu (Cold Soybean Noodle Soup) Recipe Kongguksu is a refreshing and nutritious Korean noodle dish with a creamy soybean broth. It's a popular summer meal. Ingredients (Serves 2): Soybean Broth : 2 cups cooked soybeans ( white soybeans ) 4 cups water 1/4 cup peanuts or pine nuts (optional) Salt to taste Noodles: 2 servings thin wheat noodles ( somen ) or medium wheat noodles Toppings: 1/2 cucumber, julienned 1/2 tomato, sliced (optional) 1 hard-boiled egg, halved (optional) Black sesame seeds (optional) Instructions: Soak and Cook the Soybeans: Rinse the soybeans and soak them in water for at least 5 hours, or overnight. Drain the soybeans and place them in a pot with fresh water, enough to cover them. Boil the soybeans until they are tender. Rinse the cooked soybeans with cold water and peel off the skins. Make the Soybean Broth: In a bl...
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