How long can I store leftovers?

Store leftover tempura in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven for best results.

Can I substitute sparkling water?

Yes, you can use club soda or ice-cold water, but the texture may vary.

Is this recipe vegetarian?

It can be, but check that your kimchi is made without fish sauce.

What's the best oil for frying tempura?

Use a neutral oil with a high smoke point, like canola or vegetable oil.

Can I prepare the batter in advance?

For best results, prepare the batter just before frying to maintain its cold temperature and effervescence.

Crunchy Korean Kimchi Tempura with Sesame Dip

Name: Crunchy Korean Kimchi Tempura with Sesame Dip
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Appetizer
Ingredients: 1 cup all-purpose flour; 1 cup ice-cold sparkling water; 1 egg yolk; Pinch of salt; 2 cups kimchi, drained and roughly chopped; 1 tablespoon sesame oil; 1 teaspoon sugar; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon honey; 1 teaspoon toasted sesame seeds; 1 scallion, finely chopped

A crispy twist on traditional Korean flavors

Light and airy tempura-battered kimchi served with a savory sesame dipping sauce.

40 min
4
Intermediate

Ingredients

For the Tempura Batter

1 cup all-purpose flour

1 cup ice-cold sparkling water

1 egg yolk

Pinch of salt

For the Kimchi

2 cups kimchi, drained and roughly chopped

1 tablespoon sesame oil

1 teaspoon sugar

For the Dipping Sauce

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon honey

1 teaspoon toasted sesame seeds

1 scallion, finely chopped

Preparation

Preparing the Tempura Batter

Whisk Egg Yolk

In a large bowl, whisk the egg yolk until smooth.

Combine with Sparkling Water

Add the ice-cold sparkling water into the egg yolk and whisk rapidly.

Add Flour and Salt

Gradually add the flour and salt, stirring until just combined. Do not overmix.

Preparing the Kimchi

Drain and Chop Kimchi

Drain and chop the kimchi.

Mix with Oil and Sugar

In a medium bowl, mix the kimchi with sesame oil and sugar.

Let Flavors Blend

Let it sit for 5 minutes to blend flavors.

Cooking Process

Batter Dunking

Dip the prepared kimchi into the tempura batter, ensuring a light but even coat.

Frying

Heat vegetable oil in a deep fryer or large pot until it reaches 350°F (175°C), then fry the batter-coated kimchi until golden and crisp.

Draining

Remove and drain the fried kimchi on paper towels to remove excess oil.

Plating & Serving