Korean Tempura Batter Mix 500gr

To prepare a full 500-gram package of tempura flour or Korean frying mix ( Twigim-garu / 튀김가루), the exact ratio is 500g of flour to 700ml of very cold water.

• The Liquid Mixture : In a large bowl, pour 700 ml of ice water (you can substitute some with sparkling water for an even crispier finish). Add the 500 g of Korean mix and stir lightly with a whisk or chopsticks. Unlike Japanese tempura, the Korean mix contains garlic, onion, and rice starch, so you can whisk it a little longer, but don’t overdo it to avoid activating the gluten. 
• Double Coating (Korean Secret) : Place a handful of leftover dry flour (or take a couple of tablespoons from the package before mixing) on ​​a flat plate. Coat your ingredients (such as vegetables, squid, or prawns) first in the dry flour , shake off the excess, and then dip them into the wet batter . This ensures the coating won’t come off when frying.