Crunchy Korean Kimchi Tempura with Sesame Dip
Light and airy tempura-battered kimchi served with a savory sesame dipping sauce.
Preparation
Get these tasks done before you start cooking.
Preparing the Tempura Batter
- 1
Whisk Egg Yolk
In a large bowl, whisk the egg yolk until smooth.
- 2
Combine with Sparkling Water
Add the ice-cold sparkling water into the egg yolk and whisk rapidly.
- 3
Add Flour and Salt
Gradually add the flour and salt, stirring until just combined. Do not overmix.
Preparing the Kimchi
- 1
Drain and Chop Kimchi
Drain and chop the kimchi.
- 2
Mix with Oil and Sugar
In a medium bowl, mix the kimchi with sesame oil and sugar.
- 3
Let Flavors Blend
Let it sit for 5 minutes to blend flavors.
How to Make Crunchy Korean Kimchi Tempura with Sesame Dip
Total time: 53 min · Yields 4 servings
- 1
Batter Dunking
Dip the prepared kimchi into the tempura batter, ensuring a light but even coat.
- 2
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.
- 3
Draining
Remove and drain the fried kimchi on paper towels to remove excess oil.
Chef's Tips
Frequently asked questions
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.
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