Korean Kimchi Tempura (Crispy Battered Deep-Fried Fermented Kimchi)

Quick answer

Total time: 30 min
Level: Easy
Servings: 4 servings
Ingredients: 4

About this dish

Kimchi twigim is made by cutting well-fermented napa kimchi into large pieces, lightly squeezing out moisture, dipping in a batter of frying mix and cold water, and deep-frying at 170C until crispy.

Cold water in the batter creates a sharper temperature differential in the hot oil, producing a crunchier coating. The kimchi's fermented acidity and spice layer against the batter's mild savoriness, and using deeply aged kimchi intensifies the tang that counterbalances the frying oil. Squeezing the kimchi too dry removes its umami-rich juices, so moderate draining is the key.

Ingredients

servings

IngredientAmountUnit

kimchi200 gg

frying powder120 gg

water120 mlml

cooking oil500 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Cut 200 g kimchi into large, easy-to-eat pieces.

Press it lightly by hand to remove excess liquid, but leave some moisture so the fermented juices and savory flavor stay in the kimchi.
2

Heat

Pour 120 ml cold water into 120 g frying powder and mix only until no dry flour is visible.

Keep the batter cold and slightly loose, because overmixing makes the coating heavy.
3

Control

Pour 500 ml cooking oil into a pot and heat it over medium-high heat to 170C.

A small drop of batter should rise quickly with steady bubbles; lower the heat if the oil smokes.
4

Heat

Dip the kimchi pieces in the batter, then let the excess drip off lightly before adding them to the oil.

Fry in small batches without crowding for about 2 minutes, until the edges begin to set.
5

Heat

Turn each piece once with chopsticks and fry for 1 to 2 minutes more.

Keep the oil around 165C to 175C, and remove the kimchi when the coating is crisp and light golden.
6

Finish

Place the fried kimchi on a rack or paper towel and drain for 1 to 2 minutes.

Spread the pieces out instead of stacking them, because trapped steam softens the coating; serve while warm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: An ice-cold tempura batter coats whole pieces of napa cabbage kimchi before frying at high temperatures to create a thin, pale golden, crisp shell.
Finish cue: Keep the oil around 165C to 175C, and remove the kimchi when the coating is crisp and light golden.