Korean Twigim — The Deep-Fried Street Food That Defines Pojangmacha Culture

Before Korean fried chicken became internationally famous, there was twigim — the everyday fried food of Korean pojangmacha (street food stalls and covered food tents) that has been part of Korean street culture for decades.

Twigim (튀김) simply means "deep-fried things." At pojangmacha stalls, various items are battered and fried to order, then served in a paper cone or on a skewer. The typical stall displays already-fried items that can be reheated, or fries fresh to order.

What Gets Fried

Twigim encompasses a wide range — no single ingredient defines it:

Ojingeo twigim (오징어튀김) — squid: The most iconic. Whole squid scored and cut into rings, or the body left whole and scored. Battered and fried until golden with crispy tentacles. The squid cooks fast — overcooking makes it rubbery.

Goguma twigim (고구마튀김) — sweet potato: Thick slices of sweet potato in a thin batter. The sweetness of the potato works exceptionally well against the neutral batter. Very popular.

Pa twigim (파튀김) — scallion/green onion bundles: Bunches of scallions held together, battered, and fried as a bundle. The green onion softens and sweetens inside the crust.

Saeu twigim (새우튀김) — shrimp: Whole shrimp, tail-on, battered and fried. Similar to Japanese tempura shrimp but with a more substantial batter.

Kimchi twigim (김치튀김) — kimchi: Kimchi battered and fried — the heat mellows the sourness of the kimchi while the batter creates a crunchy exterior. Old kimchi is preferred.

Mandu twigim (만두튀김) — fried dumplings: Korean-style dumplings, battered and deep-fried. More substantial than the other twigim items.

Gim twigim (김튀김) — seaweed: Sheets of dried gim (nori/dried seaweed) sandwiched around fillings and fried — a lighter, crispier item.

The Batter

Twigim batter is simpler than Japanese tempura — a basic thin batter of flour + water (or flour + egg + water), mixed just enough to combine. The goal is a light coating that crisps without overwhelming the ingredient.

Standard ratio:

• 100g all-purpose flour
• 150-170ml cold water
• 1 egg (optional — adds a bit of richness and color)
• Pinch of salt

Mix minimally — lumps are fine. Cold water slows gluten development, keeping the batter light.

Frying temperature: 170-180°C. Most street vendors maintain oil at a constant temperature and fry continuously throughout their operating hours.

The Sauce and Accompaniments

Twigim at pojangmacha is never eaten alone:

Tteokbokki gochujang sauce: The most traditional pairing. Tteokbokki (spicy rice cakes) and twigim are almost always sold together at the same stall. The red gochujang sauce from the tteokbokki is used as a dipping sauce for the twigim. The contrast of crispy fried batter and sticky spiced sauce is the defining pojangmacha combination.

Soy dipping sauce: At some stalls, a simple soy sauce + sesame oil dip is offered for more delicate items like the sweet potato or seaweed twigim.

Makgeolli (막걸리): Unfiltered rice wine. The classic pojangmacha drink, served in metal bowls. The slight sourness and effervescence of makgeolli pairs naturally with fried food.

Soju: Also common, especially in the evening.

Pojangmacha Culture

Pojangmacha (포장마차) are the covered street food tents of Korea — distinctive for their plastic tarps, narrow bench seating, and the condensation-fogged warmth they create in winter. They are both a food venue and a social institution.

The pojangmacha tradition is specifically urban Korean — clustered near office buildings, subway exits, markets, and universities. They operate from late afternoon through late night. The food is fast, inexpensive, and designed to be eaten standing or on a low bench.

The combination of tteokbokki + twigim + odeng (fish cake skewers in broth) + makgeolli represents the most complete pojangmacha experience. It is not fine dining. It is one of the most satisfying ways to eat in Korea.

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Twigim's role in Korean food culture is specific: it is the category of everyday fried food that exists in public space, made to order, eaten outside or under a tarp, without plates. Korean fried chicken (yangnyeom and soy garlic) became internationally famous. Twigim remained local, uncelebrated outside Korea, and completely essential to the experience of eating in a Korean city.