Hwang Jin-sun Sagwa Ppaseu

1. Peel the peanuts cleanly, then crush them by pressing firmly with the side of a knife to prepare crushed peanut garnish.
2. In a large bowl, pour 2 cups of water and mix in 2 tablespoons of sugar and 1 teaspoon of vinegar to prevent browning, and set aside.
3. Remove the peel and seeds from the apple, cut it into bite-sized angular pieces, and then soak them in the prepared sugar-vinegar water to coat.
4. With the apple pieces still slightly damp, evenly dust them with flour to create a thin, transparent batter.
5. Fry the apples in heated oil until the outside is crispy and light yellow, then remove and drain the oil.
6. In a dry pan, add one spoonful of cooking oil and spread the sugar evenly over it. Without stirring, melt it over low heat until transparent and syrupy.
7. Once the sugar is completely melted into a transparent yellowish syrup, reduce or turn off the heat, add the fried apples, and quickly toss to coat them in the sugar.
8. As sugar threads form and the apples are evenly coated, sprinkle the crushed peanuts, mix gently, then separate the pieces and let them cool to harden into a crispy coating.

Cooking tips 💡

• Soaking sliced apples in sugar-vinegar water not only perfectly prevents browning but also enhances the apple's natural tartness and sweetness.
• When melting sugar, stirring with a spatula can cause crystallization and prevent a clear syrup, so leave it alone or gently swirl the pan, melting it solely with heat.
• Right after sugar-coating, dipping briefly in cold water or working near ice water instantly sets the syrup coating, making it even crispier.
• Instead of peanut powder, you can use black sesame seeds or whole sesame seeds to achieve a wonderful nutty flavor and visual effect.