Fried kimchi captures every last drop of flavor with the essence of kimchi infused directly into the batter. Every piece of kimchi gets an even coating that clings with the utmost tenacity, no pre-dredge needed! You’ll experience a satisfying crunch followed by a happy mmmm with every bite. Experiment with dipping other favorites into any leftover batter to see what surprises await your taste buds.
Ingredients
- 150g (1¼ cup) Flour
- 100g (1 cup) Batter Bind S
- 100g (1 cup) Cornstarch
- 5g (1 tsp) Baking Powder
- 1g (¼ tsp) Baking Soda
- 395g (1¾ cup) Kimchi Brine
- 10g (2 tsp) Salt
- 1 Recipe; Kimchi
- 2000g (½ gallon) Neutral Flavored Oil
Equipment
- Heavy bottom large sauce pot
- High temp thermometer
- Whisk
Timing
Active Time: 5 Minutes
Total Time: 30Minutes
Yield
1 Quart Batter
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Heat Oil
Pre-heat a pot of neutral flavored oil to 375°F.
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Mix Batter
In a medium sized bowl, mix the flour, cornstarch, Batter Bind S, baking powder, baking soda, and salt.
Whisk in the kimchi brine until the mixture is smooth and uniform. If you don’t have enough kimchi brine you can add soda water to bring it up to 395g. Set aside until trying.
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Fry
To fry, dip the pieces of kimchi into the batter. Briefly allow them to drip any excess batter off.
Place each piece of kimchi in the oil and hold for 3 seconds before releasing. This will keep the batter from sticking to the bottom of the pan.
Fry for 1 minute on each side before removing. Remove from the oil and blot dry on paper towels. Do not salt before serving.
Based on 2 Review(s)
2 Comments.
Very interesting. For Fried Pickles can we substitute pickle brine for the kimchi brine and fry in a similar manner?
Yup it absolutely will work just the same for fried pickles!