I suddenly craved vegetable tempura and whipped up this quick batch using ingredients I had at home. With sweet purple sweet potatoes, fragrant onions, aromatic perilla leaves, and crisp carrots, it’s a breeze to make! Oh, wait, I actually forgot to add the carrots because I don’t particularly like them. My mental recipe definitely included carrots! I didn’t even realize I’d missed them while frying, only remembering after everything was done – I had a good laugh at my own silliness! Thankfully, I remembered to add curry powder to the tempura batter, which gave it a lovely, subtle curry aroma. I was glad I didn’t forget at least one key element! Perhaps I was in a hurry because my daughter was hungry after I’d finished steaming sundae and making tteokbokki. Nevertheless, I managed to quickly set up a ‘snack trio’ of tteokbokki, sundae, and tempura, just like a street food stall. Freshly fried tempura is just so delicious! I rarely buy vegetable tempura from snack shops, but why is it always so much tastier when I make it at home? I personally prefer dipping mine in plain soy sauce without any seasoning, but the kids enjoyed dipping theirs in the tteokbokki broth. Knowing that all the ingredients were fresh and fried in clean oil made me feel proud of serving a healthy snack. ^^