Looks like you mix 200g with 320ml. Dip your food in it and fry at 160°C
PaymentHaunting9752
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fullmetalasian
Basically just add 320 ml of water to 200 grams of tempura flour. Have a separate plate of tempura flour and use to coat shrimp. Then coat shrimp and batter and fry
RecordingBig3528
Google translation doesn’t work well for Korean. Try Papago, it’s a lot better than Google, though it may have some inaccuracies.
Basically, it’s saying to make a batter with cold water and flour(check the pic for measurements. Someone earlier posted a pic. I’m unable to post pics for some reason)without any lumps(using ice water will make it crispier) and then coat the food(make sure it is dry, not wet) that needs to be fried with dry flour. Then coat it with a thin layer of batter and fry it in oil(different temperatures mentioned for vegetables and fish/shrimp). If you want it crispier, coat with bread crumbs after you dip it in batter. *
papyrus-vestibule
I won’t give you a direct translation, but I can tell you how to do it.
Begin preheating oil/deep fryer to 160c (320f or you can just bump it up to 350). Be sure to use a neutral oil (corn, canola, vegetable, avocado, etc)
Sift any of the tempura mix that you will be using until there are no clumps. This recipe calls for 200g (1 1/4 cups), but you will still need some set to the side for the initial coating. How much is dependent on how much you need.
Mix 200g (1 1/4 cups) tempura mix with 320ml (1 1/3 cups) cold water. Use ice water for a crispier texture. Whisk until smooth with no lumps.
Pat dry moisture from meat/vegetables.
Lightly coat meat/vegetables with the sifted dry mix you set aside earlier.
Then, coat the meat/vegetables in the prepared batter.
Fry immediately after coating, but make sure the oil is at temp.
When ready, pull meat/vegetables from the deep fryer and allow the excess oil to drain on a wire rack set into a baking sheet. You can just place it on paper towels, but the texture is much better using the former method. You want them to be slightly golden in color and an internal temp of at least 65c (145f).
Enjoy!
[deleted]
[deleted]
FunnyLittlePlanet
This is a package of Korean frying mix (튀김가루), which is often used for making batter for fried foods like tempura. Here’s a general breakdown of the instructions on the package:
Top Section
It explains that this frying mix, made from high-quality flour and various seasonings, is designed to help you make crispy and delicious fried foods.
Recipe Instructions
1. Step 1: Mix 200g of the frying mix with 320ml of cold water and stir well until there are no lumps. • Tip: Use cold water for an even crispier texture. 2. Step 2: Prepare the ingredients by thoroughly removing any moisture, then coat them lightly in the frying mix. 3. Step 3: Dip the coated ingredients into the batter, making sure they are evenly covered. 4. Step 4: Heat oil in a deep pan to 160°C (for vegetables) or 180°C (for seafood, meat). Fry the battered ingredients for 3-4 minutes until golden and crispy. • Tip: Maintain the oil temperature for best results and avoid overcrowding the pan.
Let me know if you need a more detailed translation of any specific part!
moneylagoon
It says to use cold water and stir just enough to make the batter not lumpy but don’t over do it.
Pristine_Yam6332
Mix 200g powder + 320ml water.
Dip shrimp in dry power to absorbed moisture. Shake off.
Dip in batter.
Cook at 160 Celsius for veggies. 180 Celsius for fish or land meat. 3-4 min or until done.
Tip: Don’t do too many at once or the heat will get lost from oil.
EK_Mama
I bought something similar from Hmart and I just end up eyeballing it and it turned out good
troyniss
When I first lived in Korea I realized pictures were a valuable lesson when cooking. Basically find numbers and pictures and follow them.
After a while I learned Korean you really only need a few words to get the meaning in a sentence, especially with ingredients or recipes.
This basically says the amount of water and weight of the frying mix to use. If you’ve never fried anything I could see it being a little confusing but it just says to mix the specified amount and fry for 3-4 minutes.
aimless_wanderer33
Papago
trx0x
That’s strange, I just translated it with google, and it was perfectly fine. Then again, I’m translating to English, so maybe you’re not? I did focus on one part at a time, instead of the whole thing at once, because it might be difficult scanning the type.
15 Comments
Nice Korean Food Picture.
https://preview.redd.it/fpa5xdaxsiyd1.jpeg?width=1080&format=pjpg&auto=webp&s=f3444d1d332e39d93f597f26b371f9ff2f1edea3
Just crawl until the lump disappears
Looks like you mix 200g with 320ml. Dip your food in it and fry at 160°C
Download Papago
Basically just add 320 ml of water to 200 grams of tempura flour. Have a separate plate of tempura flour and use to coat shrimp. Then coat shrimp and batter and fry
Google translation doesn’t work well for Korean. Try Papago, it’s a lot better than Google, though it may have some inaccuracies.
Basically, it’s saying to make a batter with cold water and flour(check the pic for measurements. Someone earlier posted a pic. I’m unable to post pics for some reason)without any lumps(using ice water will make it crispier) and then coat the food(make sure it is dry, not wet) that needs to be fried with dry flour. Then coat it with a thin layer of batter and fry it in oil(different temperatures mentioned for vegetables and fish/shrimp). If you want it crispier, coat with bread crumbs after you dip it in batter.
*
I won’t give you a direct translation, but I can tell you how to do it.
Begin preheating oil/deep fryer to 160c (320f or you can just bump it up to 350). Be sure to use a neutral oil (corn, canola, vegetable, avocado, etc)
Sift any of the tempura mix that you will be using until there are no clumps. This recipe calls for 200g (1 1/4 cups), but you will still need some set to the side for the initial coating. How much is dependent on how much you need.
Mix 200g (1 1/4 cups) tempura mix with 320ml (1 1/3 cups) cold water. Use ice water for a crispier texture. Whisk until smooth with no lumps.
Pat dry moisture from meat/vegetables.
Lightly coat meat/vegetables with the sifted dry mix you set aside earlier.
Then, coat the meat/vegetables in the prepared batter.
Fry immediately after coating, but make sure the oil is at temp.
When ready, pull meat/vegetables from the deep fryer and allow the excess oil to drain on a wire rack set into a baking sheet. You can just place it on paper towels, but the texture is much better using the former method. You want them to be slightly golden in color and an internal temp of at least 65c (145f).
Enjoy!
[deleted]
This is a package of Korean frying mix (튀김가루), which is often used for making batter for fried foods like tempura. Here’s a general breakdown of the instructions on the package:
Top Section
It explains that this frying mix, made from high-quality flour and various seasonings, is designed to help you make crispy and delicious fried foods.
Recipe Instructions
1. Step 1: Mix 200g of the frying mix with 320ml of cold water and stir well until there are no lumps.
• Tip: Use cold water for an even crispier texture.
2. Step 2: Prepare the ingredients by thoroughly removing any moisture, then coat them lightly in the frying mix.
3. Step 3: Dip the coated ingredients into the batter, making sure they are evenly covered.
4. Step 4: Heat oil in a deep pan to 160°C (for vegetables) or 180°C (for seafood, meat). Fry the battered ingredients for 3-4 minutes until golden and crispy.
• Tip: Maintain the oil temperature for best results and avoid overcrowding the pan.
Let me know if you need a more detailed translation of any specific part!
It says to use cold water and stir just enough to make the batter not lumpy but don’t over do it.
Mix 200g powder + 320ml water.
Dip shrimp in dry power to absorbed moisture. Shake off.
Dip in batter.
Cook at 160 Celsius for veggies. 180 Celsius for fish or land meat. 3-4 min or until done.
Tip: Don’t do too many at once or the heat will get lost from oil.
I bought something similar from Hmart and I just end up eyeballing it and it turned out good
When I first lived in Korea I realized pictures were a valuable lesson when cooking. Basically find numbers and pictures and follow them.
After a while I learned Korean you really only need a few words to get the meaning in a sentence, especially with ingredients or recipes.
This basically says the amount of water and weight of the frying mix to use. If you’ve never fried anything I could see it being a little confusing but it just says to mix the specified amount and fry for 3-4 minutes.
Papago
That’s strange, I just translated it with google, and it was perfectly fine. Then again, I’m translating to English, so maybe you’re not? I did focus on one part at a time, instead of the whole thing at once, because it might be difficult scanning the type.