Hyangwi Sangchu-twigim

Hyangwi Sangchu-twigim is a Korean dish that brings together the delicate flavors of lightly battered and fried fragrant greens. Rooted in Korean temple and home cooking traditions, this dish is simple yet profound, capturing the essence of Korean culinary philosophy—freshness, seasonality, and balance. The dish is emblematic of Korea's approach to vegetarian cuisine, often seen in Buddhist temple food, emphasizing natural flavors enhanced through careful preparation.

Origins and History

The term "Sangchu" refers to lettuce, while "Twigim" means deep-fried. Hyangwi means fragrant greens, a nod to the dish's unique use of aromatic herbs and greens. Traditionally, this might have included locally foraged greens like perilla leaves and other native herbs, depending on seasonal availability. In Korean temples, which often abstain from meat, dishes like Hyangwi Sangchu-twigim are treasured for their umami and satisfying textures, replacing the umami usually derived from meat with mushrooms, fermented beans, and seaweeds.

Temple cuisine is renowned for its commitment to balancing flavor profiles and promoting spiritual and physical well-being. The avoidance of the 'five pungent vegetables'—garlic, onion, green onion, chives, and leeks—typically shape the recipes although modern adaptations may include them according to personal preference. Through periods of austerity, dishes such as these have afforded Koreans a way to honor nature's bounty and enjoy palatable, healthful meals.

Ingredients

Embracing the seasonality and freshness is crucial when preparing Hyangwi Sangchu-twigim. Below is a list of ingredients that could fluctuate based on the season and your local availability, but generally these ingredients form the basis of this revered dish.

1. Fragrant greens (such as Perilla leaves or lettuce)
2. Flour
3. Cornstarch
4. Salt
5. Baking powder
6. Egg (for batter)
7. Cold water
8. Vegetable oil (for frying)
9. Soy sauce (for dipping sauce)
10. Rice vinegar
11. Sesame seeds
12. Sugar
13. Sesame oil

Preparation Steps

The Batter

To achieve that perfect light and crispy texture, the batter must be prepared with precision. Using a batter mixture that is cold is essential to creating the desired crispiness.

1. In a bowl, mix flour, cornstarch, and a pinch of salt. Add a teaspoon of baking powder to the mix. This will help lift the batter when frying leading to a crispier surface.
2. In a separate small bowl, beat the egg and combine it with cold water just before folding into the dry mixture. The cold temperature is important to create a shock effect when frying.
3. Slowly pour the egg mixture into the dry ingredients while whisking. Consider using ice cubes to keep the mixture particularly cold.
4. The batter should run off the spoon easily but not be too runny. Adjust with more flour or water as needed.

Preparation of Fragrant Greens

The selection and preparation of fragrant greens are integral to the dish's success.

1. Choose fresh and undamaged fragrant greens such as perilla leaves or larger lettuce leaves, and ensure they are washed thoroughly and dried completely to avoid splattering when frying.
2. You might gently pat them dry with a paper towel, ensuring no residual water remains.
3. Set the prepared greens on a dry cloth.

Cooking Process

1. Heat vegetable oil in a deep pan to approximately 175°C (350°F). Use a cooking timer if necessary to ensure the oil is sufficiently heated.
2. Dip each leaf fully into the batter, ensuring a light, even coating. You don’t want a thick layer as it prevents the delicate greens from crisping properly.
3. Gently place into the hot oil, careful not to overcrowd the pan which can lead to uneven frying.
4. Let each side cook for about 2-3 minutes. Adjust using the cooking timer if needed for a precise cook time.
5. Once beautifully golden and crisp, remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.

Dipping Sauce

A simple sauce to accompany this dish enhances its flavors and provides a complementary seasoning.

1. In a small bowl, mix two tablespoons of soy sauce with one tablespoon of rice vinegar.
2. Add a teaspoon of sugar for a balanced sweetness, a dash of sesame oil, and sprinkle with roasted sesame seeds.
3. Whisk together until the sugar dissolves completely forming a cohesive dipping sauce.

Serving and Enjoyment

Hyangwi Sangchu-twigim is best enjoyed fresh off the fryer, guaranteeing crisp edges and a soft center. Traditionally, it is served as a side dish or appetizer. Arrange the fried fragrant greens on a platter alongside a small bowl of dipping sauce.

Appreciating this dish involves more than taste—it’s about celebrating the balance of crispy and soft, fresh and fried, humble and aromatic. Pair this dish with a light, refreshing Korean soju, or serve it with a just-steamed bowl of rice to balance the textures and offer a mainstream experience of Korean simple yet heartwarming cuisine. Indulge, chew slowly, and appreciate the beautiful simplicity of these fragrant fried morsels.