Twigim

Fritters — vegetables, seafood, stuffed seaweed — picked one piece at a time.

Twigim covers whatever can go through a light batter: sweet potato rounds, squid, prawn, green chilli, a dumpling of glass noodles, a rolled sheet of seaweed. The batter is thin and the frying aims at brittleness rather than fluff. Pieces are chosen individually from a display case rather than sold as a set portion.

A fritter is eaten hot, within minutes of leaving the oil, held in a paper napkin. Convention says to dip it in the tteokbokki sauce, or to submerge it entirely so it goes soft, and the two schools genuinely disagree. A light soy dip is sometimes offered alongside.

Spice: Not spicy
Format: For sharing
Beginner-friendly: 3/3
Main ingredients: Wheat · Vegetables · Seafood

Editorial scale — actual heat varies from one kitchen to another. Editorial assessment.

We don't list allergens: recipes vary from one restaurant to another. For any allergy or dietary restriction, ask the restaurant directly.