Korean Kimchi Tempura (Crispy Battered Deep-Fried Fermented Kimchi)
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.
Adjust Servings
Instructions
- 1
Cut kimchi into pieces and squeeze out some moisture.
- 2
Mix frying powder with cold water.
- 3
Coat kimchi in batter and deep-fry at 170C until crispy.
- 4
Drain oil and serve.
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Nutrition (per serving)
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