Baek Jong-won's Basic Recipe for Festival Mixed Tempura

• eggs enough
• flour moderate amount
• vegetable oil generous amount
• cabbage leaves moderate amount
• zucchini 1/2 piece
• white button mushroom 1 piece
• oyster mushroom 1 pack
• shiitake mushroom handful
• beef (thin cut for bulgogi) moderate amount
• codfish flakes moderate amount
• boiled shrimp moderate amount
• salt to taste
• black pepper to taste
• quick dipping sauce: soy sauce 3 tablespoons, vinegar 1 tablespoon, chopped green onion to taste, minced garlic to taste, sesame seeds to taste

Recipe 🍳

Cooking tips 💡

• Avoid cooking vegetable tempura over low heat for too long, as it will absorb excess oil and become soggy due to released moisture—always sear quickly over high heat for crisp texture and better flavor.
• Never skip marinating meat or codfish tempura with salt and pepper, as omitting this step may result in a fishy or off-putting odor—ensure proper seasoning before frying.
• For small or scattered ingredients like oyster mushrooms or boiled shrimp, mix them directly into the egg wash and shape them into desired forms on the pan—this makes preparation much easier.
• Meat tempura may show blood marks on the reverse side after flipping, which can look messy—when plating, always arrange it so the nicely browned front side faces upward.