Lee Yeon-bok's Glutinous Rice-Free Kkwabarou
A traditional Kkwabarou made without a single grain of glutinous rice flour, achieving a crispy exterior and chewy interior solely through the secret combination of starch and oil.
Ingredients needed 3 servings
Recipe
Cooking tips
- Adding oil to the batter creates tiny air pockets as the oil seeps out during frying, achieving a crispy outside and tender inside without glutinous rice.
- Since Kkwabarou batter contains no egg, the pieces stick easily. Be sure to drop them one by one into the oil separately.
- Unlike typical tangsuyuk (sweet and sour pork), Kkwabarou sauce should not be poured generously; instead, toss the fried pieces lightly so the sauce coats them thinly and moistly, like Korean gangjeong.
Recommended for
- Those who want to make authentic Kkwabarou at home that is as chewy and crispy as what you get at Chinese restaurants.
- Those curious about a master's traditional deep-frying technique using only starch sediment without glutinous rice flour.
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