Crispy and Delicious Spring Delicacy: Korean Angelica Tree Sprout Tempura Recipe
Crispy and Delicious Spring Delicacy: Korean Angelica Tree Sprout Tempura Recipe
Make Nutritious and Crispy Angelica Tree Sprout Tempura Easily with Seasonal Sprouts – Simple Golden Recipe Revealed!
Enjoy the fragrant taste of spring with seasonal Angelica tree sprouts (Dureup)! While delicious boiled and dipped in chojang (spicy vinegar sauce), today we’re making them into crispy tempura. With a crunchy exterior and fragrant interior, Dureup tempura is perfect as a snack for kids or as an accompaniment with drinks for adults. From preparing the sprouts to the golden ratio for the batter, here’s a Dureup tempura recipe that anyone can easily follow.
Ingredients- 1 cup potato starch (or cornstarch)
- 1 cup tempura flour
- Cooking oil (like soybean oil or other vegetable oil), for deep frying
- A small amount of water
- Fresh Angelica tree sprouts (approx. 10,000 KRW worth)
Cooking Instructions
Step 1
01. Coat Dureup with Starch: Gently coat the thoroughly cleaned Angelica tree sprouts with potato starch. Aim to create a thin layer, as if giving the sprouts a light coating. This step helps the tempura batter adhere better and prevents impurities from escaping into the frying oil, resulting in a cleaner and crispier tempura.
Step 2
02. Apply Tempura Flour: Sprinkle tempura flour over the starch-coated Dureup. The amount of tempura flour needed will vary depending on the quantity of sprouts, but generously dust them as if tucking them under a warm blanket of batter.
Step 3
03. Prepare Frying Oil: Soybean oil is often used for tempura due to its relatively low cost and ability to produce delicious results. However, you can substitute it with any cooking oil you have at home.
Step 4
TIP. Using a smaller frying pan filled halfway with oil can help conserve oil and maintain a consistent frying temperature, leading to crispier results.
Step 5
04. Adjust Batter Consistency: Gradually add water to the tempura flour-coated Dureup while stirring repeatedly to achieve the desired batter consistency. The batter should be thick enough to coat the sprouts but not overly stiff.
Step 6
05. Fry the Dureup: Coat the prepared sprouts evenly with the batter, then carefully place them into preheated oil at about 170-180°C (340-350°F).
Step 7
Since the stems of the Dureup can be thick, fry them for about 4-5 minutes, ensuring they cook through completely. Once fried to a golden brown, remove the tempura and place them on paper towels or a wire rack to drain excess oil for maximum crispiness.
Step 8
Arrange the perfectly fried Dureup tempura on a serving plate for a delightful spring meal that’s as beautiful as it is delicious! This dish is a wonderful way to enjoy the season’s bounty with relative ease.
Step 9
Dureup tempura is excellent dipped in soy sauce, but the tempura flour itself provides enough seasoning for them to be enjoyed on their own. Make the most of the Dureup season by enjoying them boiled or fried – a truly tasty and healthy treat!
Step 10
Angelica tree sprouts are known to support kidney function. Nourish your body with this vital organ-boosting seasonal food and embrace a healthier spring season.
Step 11
This recipe yields approximately 3-4 servings. Any leftover tempura can be stored in an airtight container in the freezer. To reheat, simply microwave for 1-2 minutes until crispy again.
