Chef Jeong-sun
Gochu-twigim (Stuffed Fried Chili)
Mild green chilies split and packed with a careful pork-tofu filling, then battered and fried until crisp at the edges, the kind of market snack that belongs beside friends and cold drinks.
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Chef Jeong-sun
Dak-ttongjip-twigim (Fried Chicken Gizzards)
Cleaned chicken gizzards, parboiled with aromatics, dried well, and fried until crisp outside and pleasantly chewy inside, the late-night pocha plate that rewards careful hands.
Chef Jeong-sun
Dak-kkeopjil-twigim (Fried Chicken Skin)
Cheap chicken skin treated properly: scraped, salted, dried until firm, dusted with potato starch, and fried twice until each piece lies flat and crisp enough for a late-night anju plate.
Chef Jeong-sun
Jwipo-twigim (Fried Dried Filefish)
Chewy dried filefish cut into narrow strips, dragged through a thin ice-cold beer batter, and fried fast so the edges crisp while the fish keeps its sweet sea chew.
Chef Jeong-sun
Ojingeo-twigim (Korean Fried Squid)
Squid cut into rings or strips, dried carefully and fried in cold batter until the outside crackles and the inside stays sweet and chewy, the way a proper Korean snack table expects.
Chef Jeong-sun
Saeu-twigim (Fried Shrimp)
Whole shrimp fried light and straight, the market-stall way: scored underneath, dried well, dipped in cold batter, and served with a clean soy-vinegar sauce.
Chef Jeong-sun
Sausage Chijeu-mari (Sausage and Cheese Rolls)
A late-night pojangmacha bite made at home: sausage and cold mozzarella sealed in thin wrappers, pan-fried until the outside crackles and served with just enough gochujang-ketchup dip to wake it up.
Chef Jeong-sun
Gim-bugak (Fried Seaweed Crisps)
Plain gim brushed with salted glutinous rice paste, dried until stiff, then fried for a few seconds into light, crackling crisps that belong beside tea, makgeolli, or a rice table.
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