Fried SundaeTwigim Sundae

Korean street food stalls — pojangmacha tents and tteokbokki carts — typically offer a selection of fried items alongside tteokbokki. The combo is ordered together: a portion of tteokbokki for the spicy sauce, and a selection of twigim (fried things) for dipping into it or eating alongside. Sundae twigim — fried blood sausage — is one of the standard items on that list.

The first time I tried to make twigim sundae at home, I made the batter too thick. I mixed the flour, cornstarch, and water without using ice water, and the batter sat for ten minutes while I prepared the sundae. By the time I started frying, the batter had thickened further from the cornstarch absorbing liquid, and the coating came out doughy and pale rather than thin and crispy.

Ice water is the fix for both problems. Cold liquid slows gluten development in the flour, which keeps the batter thin and light, and it means the batter won't thicken as quickly if you let it sit. Mix the batter just until combined — lumps are fine — and use it immediately. The iciness means the coating stays cool until it hits the hot oil, which promotes crispiness.

The sundae slices should be about a half-inch thick — thin enough to heat through quickly in the brief frying time, thick enough to hold together when dipped and handled. If working with frozen sundae, steam first and let cool before slicing and dipping.

Serve immediately. Fried batter loses its crispness within minutes.