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Deep Fried Kimchee

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Appetizer for 4-6 people Easy
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Ingredients (20)

  • 1 qt peanut oil (substitute Canola or other oil. Amount may vary depending upon size of pot or fryer used)
  • 2 c kimchee (most common variety - spicy baechu, or Chinese cabbage)
  • 1/2 cup all-purpose flour (for PRE-EGG-WASH)
  • EGG WASH
  • 2 eggs
  • 1/2 c milk
  • 1/4 c buttermilk
  • 1/4 c kimchee juice (excess liquid in kimchee jar)
  • 1 tsp cayenne pepper
  • BREADING MIXTURE
  • 1//2 c seasoned bread crumbs (store bought or make from scratch by blending following ingredients until fine: 4 ounces Italian bread, cubed and baked at 400°F for 12 minutes, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley flakes, 1 tbsp grated parmesan cheese)
  • 1/4 c corn meal
  • 1/4 c all-purpose flour
  • 2 tsp cayenne pepper
  • 1 tsp lemon pepper
  • 1 tsp Korean red pepper
  • KIMCHEE RANCH DRESSING
  • 3/4 c Ranch dressing
  • 3 T kimchee juice
  • 1 tsp Korean red pepper

Basically a deep fried pickle with an exotic twist. The preparation of the dish greatly reduces the pungency of the kimchee making it a tasty way to introduce this Korean staple to reluctant adults or children alike. Easy to make by following the directions below, or check out the video How to Deep Fry Kimchee ( http://www.youtube.com/watch?v=nvtiD5bBw6s )

Instructions

  1. 1Heat oil to 375°F in pot or deepfryer
  2. 2Remove thin, leafy green parts of kimchee and cut firmer white portions into approximately 1 inch squares
  3. 3Combine 3 tbsp kimchee juice and Korean red pepper with Ranch Dressing. Refrigerate.
  4. 4Beat eggs and combine ingredients for EGG WASH in bowl
  5. 5Combine ingredients for BREADING MIXTURE in bowl.
  6. 6Bread each kimchee square:
    a. first coat in PRE-EGG-WASH
    b. dip in EGG WASH
    c. coat with BREADING MIXTURE thoroughly
    d. set aside each breaded kimchee square on a wax paper covered dish
  7. 7Carefully add kimchee squares to hot oil in batches of 4-6 pieces.
  8. 8Remove when golden brown–approximately 25-35 seconds. Place on paper towel lined plate. Lightly season with a touch of salt.
  9. 9Allow to cool approximately one minute.
  10. 10Garnish with Korean red pepper and serve with Kimchee Ranch Dressing
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