🇰🇷 Korean

Kimchi Twigim

Name: Kimchi Twigim
Prep time: 18 min
Cook time: 5 min
Total time: 23 min
Yield: 4 servings
Cuisine: Korean
Ingredients: for deep-frying Vegetable Oil; 2, beaten Eggs; 100 g All-Purpose Flour; 150 g Breadcrumbs; 60 g Potato Starch; 1 tsp Gochugaru; 400 g, chopped Kimchi

🇰🇷 Korean

Korean tempura-style fried kimchi — airy, crackly batter, dipping soy on the side. 23 minutes of mostly hands-off cooking.

Prep 18 min Cook 5 min Serves 4 Easy

Ingredients

Vegetable Oilfor deep-frying
Eggs2, beaten
All-Purpose Flour100 g
Breadcrumbs150 g
Potato Starch60 g
Gochugaru1 tsp
Kimchi400 g, chopped

Optional extras

Perilla Leaveshandful, to finish

Instructions

1
Pat the kimchi dry and season with the gochugaru and a little salt.
2
Set up a breading line: flour, then beaten egg, then breadcrumbs — press the crumbs on firmly.
3
Heat 4-5 cm of oil to 180°C; a breadcrumb dropped in should sizzle straight away.
4
Fry the kimchi in small batches until deep golden, 3-4 minutes per batch.
5
Drain on a rack, never on paper, and serve hot with spring onions scattered over.

Chef's tip

Keep the oil at a steady 180°C — too cool and the coating goes greasy.

Cook it with your pantry → Share this page: /dish/3804

Video: Kimchi Jjim / Braised Kimchi · on YouTube