Specimen No. 01
Original
오리지널 꽈배기
The baseline twist — hand-shaped dough, fried to a deep gold, and rolled in fine sugar the moment it leaves the oil.
[ KB-P003-2026 ]
◇ File 003 · Ongoing Research · Phase I
The Twist
Project.
A study in Korean kkwabaegi — hand-twisted, fried fresh, sugared warm.
Hand-twisted dough, fried fresh until golden, and rolled in sugar while still warm — the way kkwabaegi is meant to be eaten, minutes out of the oil.손으로 꼬아 갓 튀겨낸 정통 꽈배기.
Dough
Enriched · Chewy
Shape
Hand-Twisted
Fry Temp
170 °C
Sugared
While Warm
◇ Core Value
Hand-twisted.
Fried fresh. Sugared warm.
Kkwabaegi is a street pastry built on timing. The dough must be chewy, the twist must hold its shape, and the sugar has to meet the oil at exactly the right moment — too soon and it melts, too late and it falls off.
Project 003 studies that window. Each twist is shaped by hand, fried to order, and sugared the instant it leaves the fryer. Crisp shell, soft chew, sweet finish — in that order.
1×1
Hand Twisted
170°
Fry Temp
0
Pre-Sugared
◇ The Process · 연구 기록
Five steps. One twist.
Step 01
[ PRC-001 ]
Dough · 반죽의 균형
A soft, enriched dough with milk, egg, and a touch of glutinous rice flour for the signature chew. Rested cold overnight for flavor depth.
Step 02
[ PRC-002 ]
Roll & Twist · 손으로 꼬기
Each piece is hand-rolled into a long rope, folded, and self-twisted on a floured bench. No mold, no machine — the spiral is shaped by hand, one at a time.
Step 03
[ PRC-003 ]
Proof · 2nd Rise
A short, controlled proof at room temperature. Long enough to lift, short enough to keep the bite — the twist should hold its shape in the fryer.
Step 04
[ PRC-004 ]
Fry · 170 °C
Fried in clean canola oil at 170 °C ± 2°, turned by hand until evenly golden on every face of the twist. Drained on rack, never paper.
Step 05
[ PRC-005 ]
Sugar · While Still Warm
Tossed in fine sugar and a whisper of cinnamon the moment they come out of the oil — warm enough for the sugar to cling, cool enough not to melt.
◇ Specimens · 시식 기록
Three twists. One craft.
Specimen No. 02
Chocolate
초콜릿 꽈배기
Finished with a glossy dark chocolate drizzle. Bitter cocoa against warm, chewy dough — sweet but never flat.
Specimen No. 03
Matcha
맛차 꽈배기
Dusted in stone-ground matcha sugar. Grassy, slightly bitter, and bright — a quiet finish on a warm twist.
◇ End of File · KB-P003-2026
More studies — on the bench.
New projects are in development. Until then, return to the archive.
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