Root Vegetable Tempura (Yachae Twigim)

Yachae Twigim (Korean vegetable tempura) is a crispy winter snack made with root vegetables like potatoes, sweet potatoes, carrots, parsnips, onions, and pumpkin. Coated in Korean frying mix (twigim garu) and fried to golden perfection, it’s a delicious way to enjoy winter veggies!

Every winter, I find myself craving a special snack from my childhood in Korea: yachae twigim (야채튀김), or Korean-style vegetable tempura. Made with thinly sliced winter root vegetables and lightly coated in batter, this deep-fried snack is irresistibly crispy, crunchy, and perfect for the colder months.

What sets this Korean vegetable tempura apart is its light, crispy batter and the variety of thinly sliced root vegetables used. The key to achieving that perfect crunch lies in slicing the vegetables very thinly. You can do this manually or save time by using a mandolin slicer.

For an easy and authentic twist, I recommend using Korean frying mix (twigim-garu or tempura). This store-bought mix simplifies the process and ensures the right texture every time.

Can’t find twigim-garu? No problem! You can make your own batter with a mix of cake flour, baking powder, and onion powder—check out the details in the recipe card below.

Root Vegetables for Deep-Frying

Here I am presenting a wonderful root vegetables, except the pumpkin, that are common in winter season. We mostly roast them to serve as a side dish, but I am going to deep-fry to eat as a snack. Choosing the right oil to deep-fry is critically important to get the best result.

Use an oil with a high smoke point, such as peanut, safflower, sunflower, or coconut oil, for deep-frying at home. Unlike restaurant frying, where oil is often reused, frying at home allows for fresher, cleaner oil.

Remember, moderation is key with any food, especially deep-fried dishes. Enjoy your meal as part of a balanced diet and make mindful choices to suit your needs.

How to make Yachae Twigim

Slice the root veggies

Slice potatoes and sweet potatoes into thin matchsticks, about 1/8-inch thick. Or use a mandoline slicer if you are not comfortable using a knife.

Rinse the potatoes in water to remove excess starch for a crisp texture and to prevent browning due to oxidation. Drain and set aside.

Slice pumpkin, carrot, and parsnip into 1/8-inch matchstick. Cut onion into thin strips as well. Don’t miss out the onion. It adds the savoriness to the tempura snack.

Put them all in a bowl, sprinkle some salt and toss well to mix them.

Make Tempura batter

Here is the Korean frying mix (tuigim-garu or tempura) and cornstarch. If you cant get a frying mix, substitute with a mixture of cake flour, baking powder, and onion powder. (Recipe is in the recipe card below)

Add the flour mix and cornstarch to the vegetables and add the ice water.

Toss the vegetables thoroughly to coat them evenly. Tongs work perfectly for this, or you can use chopsticks. This recipe requires only a small amount of batter, just enough to act as a glue to hold the vegetables together.

Fry the Yachae Twigim

Use tongs to grab a small handful of the vegetables and carefully drop them into the hot oil. For the best results, ensure the oil is at 350ºF (170ºC).

Fry each side for about 1-2 minutes until golden and crispy. Thicker cuts may require a bit more time to cook through.

Just look at these beautiful golden nests! Take a bite—if they need a bit more seasoning, sprinkle a pinch of kosher or sea salt on top.

Crispy, crunchy, and soft all at once, they’re naturally sweet and absolutely irresistible. I couldn’t stop myself from snacking on these golden beauties!

Even my 8-year-old, who usually avoids pumpkin, sweet potato, and especially parsnips (he’d even skip dessert to avoid them!), devoured five of these nests—with two enthusiastic thumbs up!

I think that says it all better than I ever could!

For more winter veggie snacks like this, try my Swiss chard fritters or Korean spinach pancakes. Both are simple to make, hearty, and delicious!