Shin Dong-min's Crispy Dureup Tempura
A refined tempura made by marinating dureup, Korean angelica-tree shoots, in a katsuobushi-based suiji broth for deep umami before frying it in a light, crisp batter.
Ingredients needed 2 servings
Recipe
Cooking tips
- Because the dureup is marinated in suiji broth first, it stays pleasantly firm while carrying a deep umami flavor that keeps each bite lively.
- Do not overmix the tempura batter. Using ice-cold or chilled water helps limit gluten development and gives the fritters a lighter Japanese-style texture.
- A small pinch of fine salt works better than soy sauce here because it lets the natural aroma of the dureup come through clearly.
Recommended for
- Anyone who enjoys crisp Japanese-style tempura and wants a more distinctive spring vegetable version.
- Home cooks looking for a polished appetizer that pairs well with beer or a light drink.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Maeil Matna Crispy Tofu Gangjeong
- Shin Dong-min's Fragrant Dureup So-myeon
- Seonkyoung Longest Crispy Potato Pancake
- Aha Bujang's Crispy Seafood Minari Jeon
- Maeil Matna Crispy Waffles
- This Man's Cook Crispy Cereal French Toast
- Seonkyoung Longest Crispy Tangsuyuk
- Striker Chef's Crispy Seaweed Chips with Aged Pickled Vegetables and Beef Tartare
- Jung Ho-young's Bittergourd and Black Tiger Shrimp Tempura
- Striker Chef's Crispy Bossam Nacho Fry
