Introduction

Twigim garu (튀김가루) is Korean frying mix, a ready-to-use powder for making the light, crunchy batter on twigim, Korea’s version of tempura. Walk past any Korean street-food stall and you will see trays of fried squid, sweet potato, seaweed rolls and boiled eggs, all coated in this batter and waiting to be dunked in tteokbokki sauce. A bag of twigim garu takes the guesswork out of the batter: just add cold water and fry.

Twigim Garu at a Glance

Quick facts

• What it is: a seasoned flour mix for crispy Korean fried foods
• Main ingredients: wheat flour, corn or potato starch, leavening, salt and seasonings (varies by brand)
• Taste: neutral and lightly salty; texture is crisp and airy
• Main uses: twigim (vegetables, squid, shrimp), fried chicken, croquettes, fried dumplings

What is Twigim Garu Made Of?

Most brands, such as CJ Beksul and Ottogi, blend wheat flour with starch for crunch, a little baking powder so the batter puffs, and salt plus seasonings such as garlic or onion powder. Always check the label, because recipes differ. Compared with buchim garu (pancake mix), twigim garu is designed to fry up crisper and less chewy.

Types of Korean frying mix

• Twigim garu: all-purpose frying mix for vegetables and seafood.
• Chicken frying mix (chikin pawoodeo): seasoned for Korean fried chicken.
• Bread crumbs (ppang-garu): used for cutlets like donkkaseu, not a batter mix.
• Homemade mix: flour, potato starch, baking powder and salt.

What Does Twigim Garu Taste Like?

On its own it tastes like mildly salted flour. Once fried, it gives a thin, golden shell that is crunchy rather than bready, letting the flavor of the vegetable or seafood come through. Many brands add a light garlic or onion note.

Popular Korean Dishes That Use Twigim Garu

Goguma twigim

Fried sweet potato slices, a street-food favorite. Recipe below.

Ojingeo twigim

Fried squid strips, often dipped in tteokbokki sauce.

Gimmari

Seaweed rolls stuffed with glass noodles, battered and fried.

Korean fried chicken

Some home cooks use frying mix for a shortcut yangnyeom chicken batter.

Easy Goguma Twigim Recipe (Serves 2–3)

Ingredients

• 1 large Korean or Japanese sweet potato (about 12 oz / 340 g)
• 1 cup twigim garu, plus 2 tbsp for dusting
• About 3/4 cup ice-cold water (follow the bag ratio)
• Neutral oil for frying (about 4 cups)
• Pinch of salt, or tteokbokki sauce for dipping

Instructions

1. Peel or scrub the sweet potato and cut it into slices about 1/4 inch (6 mm) thick. Soak in cold water for 10 minutes, then drain and pat completely dry.
2. Toss the slices with 2 tbsp of dry twigim garu so the batter sticks.
3. Stir 1 cup of twigim garu with the ice-cold water just until combined. A few lumps are fine; overmixing makes the batter heavy.
4. Heat the oil in a heavy, deep pot to about 340°F (170°C). Fill the pot no more than halfway, keep children and pets away and never leave hot oil unattended. Keep a lid nearby; never put water on an oil fire.
5. Dip the slices in batter, let the excess drip off and fry a few at a time for 3–4 minutes until light golden and the potato is tender.
6. Drain on a rack, then fry again for 1 minute at 360°F (180°C) for extra crunch.
7. Sprinkle with a little salt and serve hot, or dip in tteokbokki sauce.

Tip: Keep the batter cold by setting the bowl over ice. Cold batter hitting hot oil gives the lightest, crispiest crust.

Where to Buy Twigim Garu

United States

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Amazon
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H-Mart
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Canada

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Europe

Search Korean frying mix on Amazon.co.uk

How to Store Twigim Garu

Fold the bag tightly, clip it or move the powder to an airtight container, and keep it in a cool, dry pantry away from humidity and pests. Use it by the date on the package. Mixed batter should be used right away and not saved.

Twigim Garu FAQ

What is the difference between twigim garu and buchim garu?

Buchim garu is made for pan-fried pancakes and gives a softer, chewier result. Twigim garu is made for deep frying and gives a crisp, airy crust.

Is twigim the same as tempura?

They are similar. Korean twigim batter is usually a little thicker and crunchier, and twigim is often eaten with tteokbokki sauce rather than a soy dipping broth.

Can I make twigim garu at home?

Yes. Mix 3/4 cup flour, 1/4 cup potato starch, 1 tsp baking powder and 1/2 tsp salt, then add ice-cold water.

Is twigim garu gluten-free?

No. Most brands are based on wheat flour, so they contain gluten.

Conclusion

Twigim garu is the easiest way to get Korean street-food crunch at home. Fry sweet potatoes, squid or vegetables, then dunk them in spicy tteokbokki sauce. For pan-fried Korean pancakes, see our guide to buchim garu.