Korean Twigim (Fried Mixed Bites)
Crispy fried strips of fish cake, potato, and mushroom tossed in a sweet-spicy gochujang glaze. Ready in 20 minutes—a TikTok-viral Korean street snack that tastes like a restaurant made it.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 12g
Ingredients
- 6 oz fish cake (eomuk), store-bought
- 1 whole potato, medium
- 4 oz shiitake mushrooms
- 2 tbsp gochujang (Korean red chili paste)
- 2 cups neutral cooking oil
- 1 tbsp granulated sugar
Instructions
- 1
Cut fish cake into 3-inch sticks, then cut potato lengthwise into 1/4-inch fries. Halve mushrooms.
- 2
Mix gochujang with 2 tbsp water and 1 tbsp sugar until smooth; set aside.
- 3
Heat oil in a medium pot over medium-high until a chopstick dipped in sizzles immediately, ~3 minutes.
- 4
Working in two batches, fry fish cake, potato, and mushrooms until golden and crispy, ~4 minutes per batch.
- 5
Transfer all fried pieces to a bowl. Pour off most oil, leaving ~1 tbsp in the pot.
- 6
Add gochujang glaze to pot, warm 30 seconds, then toss fried bites to coat. Serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- medium pot or deep skillet
- cooking thermometer or chopstick
- slotted spoon or wire strainer
- small bowl
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