Ttukdak Hyung's Chilge-twigim
A combination of Chilge-twigim, boasting extreme crispiness from being fried twice, and a spicy and savory sriracha mayo sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Since chilge shells are naturally hard, the batter must be applied very thinly and loosely to ensure a crispy, not tough, texture.
- If you don't strain out crumbs when frying twice, burnt bits can stick to the fried chilge, making them look messy.
Recommended for
- Those who want a crispy, high-end Japanese-style snack that pairs perfectly with beer.
- Those who want to create a home party menu with unique fried dishes.
- Those who enjoy the combination of spicy and savory sriracha mayo sauce.
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
- Ttukdak Hyung's Stir-fried Small Crabs
- Ttukdak Hyung's Cheese Fried Squid
- Striker Chef's Tuna and Corn Fritters
- Seungwoo Dad's Yangnyeom Chicken-flavored Kkanpung Gaji Twigim
- Kim Dae-seok's Crispy Cucumber Pepper Fritters
- Aha Bujang's Whole Squid Fry
- Sung Si-kyung's Rice Paper Shrimp Fritters
- Solo Cooking God Rice Paper Chicken Breast Fritters
- Raymon Kim's Pickle Fritters
- Striker Chef's Spam Kimchi Rice Ball Fritters
