Maangchi: solidified potato starch soaked in water (poured out), mixed with egg white, fried twice
What causes Paik's tyk to be so white? Is it the oil type, or temp? Chilled batter? Rice flour mixed in? What is the secret!?
by addiconda
In Korean Food
5 Comments
I watched some Paik’s cooking videos, but I think he uses a different technique from his restaurant. Protecting chef’s secret maybe
Can you post Paik’s recipe? My initial thoughts are the type of oil, and the number of fries. What type of oil does Paik use? Does he do a double fry?
The browning is just how hot you are frying it. It’s the caramelization of the starch sugars in the batter. Restaurants have big fryers that have a very stable temp so its easier to not brown. Maangchi is frying it on the countertop and its easy for the oil to get hotter.
He’s a piece of trash
I wonder if he uses 찹쌀가루 to coat it? Restaurants near me use that method and they look white like the photo.