Homemade Gwangju-Style Sangchu Twigim (Lettuce Wrap Fritters)
Mastering Gwangju’s Famous Sangchu Twigim: A Detailed Recipe Inspired by ‘Wednesday Food Tour’
Today, we’re making a delightful Korean street food classic: Sangchu Twigim! Ever heard of it? For those unfamiliar, this isn’t about frying lettuce itself. Instead, it’s about enjoying perfectly crispy fritters, often filled with seafood and vegetables, by wrapping them in fresh lettuce leaves and dipping them in a savory soy-based sauce. This dish is a beloved specialty from Gwangju. I first encountered it through my husband, who grew up there, and I was intrigued by the name! Making it at home, even from afar (I’m in New Zealand!), turned out to be surprisingly straightforward. This recipe packs a generous amount of squid and fresh vegetables into the fritters, making them incredibly flavorful and satisfying. It’s a fantastic alternative to typical fried snacks and a wonderful way to experience a unique regional Korean dish. Let’s dive in and create these delicious bites!
Fritter Ingredients- 3 squid (approx. 1100g): Cleaned and prepared.
- 60g carrot: Finely chopped or julienned.
- 180g onion: Finely chopped or julienned.
- 200g pancake mix (or tempura flour) (12 Tbsp): For a crispy coating.
- 1 cup (200ml) ice-cold water: To achieve the right batter consistency.
- 2 eggs: Adds richness and helps bind the batter.
- 2.5L cooking oil: For deep-frying.
Soy Dipping Sauce Ingredients- 1 onion: Thinly sliced.
- 3 chili peppers (green or red): Seeds removed and thinly sliced. Adjust quantity to your spice preference.
- 6 Tbsp soy sauce: The savory base of the sauce.
- 2 Tbsp vinegar: Adds a bright, tangy flavor.
- 4 Tbsp mirin (cooking sake): Helps tenderize and adds a subtle sweetness.
- 6 Tbsp water: To adjust the sauce consistency.
- 1 onion: Thinly sliced.
- 3 chili peppers (green or red): Seeds removed and thinly sliced. Adjust quantity to your spice preference.
- 6 Tbsp soy sauce: The savory base of the sauce.
- 2 Tbsp vinegar: Adds a bright, tangy flavor.
- 4 Tbsp mirin (cooking sake): Helps tenderize and adds a subtle sweetness.
- 6 Tbsp water: To adjust the sauce consistency.
Cooking Instructions
Step 1
First, let’s prepare the squid. After cleaning the squid thoroughly, remove the skin. To ensure a pleasant chewy texture, dice the squid into roughly 0.5cm pieces. (If you chop it too finely, the texture might be less pronounced.)
Step 2
Next, prepare the vegetables. Finely chop the carrot for color and sweetness, and the onion for its savory notes. Aim for pieces similar in size to the diced squid. (You can also add finely chopped green onions for extra flavor if you like.)
Step 3
Now, let’s make the batter. In a large bowl, combine the pancake mix (or tempura flour) and the ice-cold water. Whisk until smooth, ensuring there are no lumps. Then, crack in the two eggs and mix well to create a rich, cohesive batter.
Step 4
Add the prepared diced squid and vegetables to the batter. Stir everything together until the ingredients are evenly coated. The pancake mix usually contains seasoning, so there’s no need to add extra salt or pepper.
Step 5
Heat the cooking oil in a deep pot or Dutch oven to 180°C (350°F). Maintaining a consistent oil temperature is key to achieving crispy fritters. You can test the temperature by dropping a small piece of batter into the oil; it should sizzle and float immediately.
Step 6
Once the oil is at the correct temperature, use two spoons to scoop portions of the batter and carefully drop them into the hot oil. Avoid overcrowding the pot, as this can lower the oil temperature and result in greasy fritters.
Step 7
Deep-fry the fritters for about 3-4 minutes, or until they are golden brown and crispy. Ensure they are cooked through, with a delightful contrast between the crispy exterior and tender interior. Doesn’t this batch of freshly fried Sangchu Twigim (or rather, squid and vegetable fritters) look appetizing?
Step 8
Now, let’s prepare the complementary soy dipping sauce. In a small bowl, combine the soy sauce, vinegar, mirin, and water.
Step 9
Add the thinly sliced onion and chili peppers to the sauce mixture. The onions will add a mild sweetness and crunch, while the chilies provide a pleasant kick.
Step 10
Your tangy and savory dipping sauce is now ready to complement the crispy fritters!
Step 11
Arrange the beautifully golden-brown fritters on a serving plate. While they might not look as uniformly perfect as store-bought versions, the homemade taste is unparalleled! My husband even raved that they were better than those he had in Gwangju. The advantage of making them at home is you can be generous with the amount of squid you include for an even richer flavor.
Step 12
It’s time to enjoy! Take a fresh lettuce leaf, place a crispy fritter on top, and add some of the pickled onion and chili from the dipping sauce. Wrap it all up and take a big bite! The explosion of flavors and textures is simply divine. It truly highlights the incredible and diverse culinary landscape of the Jeolla region.
