Ingredients with Measurements:
- 1 cup of Baek-Kimchi (white kimchi)
- 1/2 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of water
- 2 cups of vegetable oil for frying
Special equipment needed:
- Frying pan
- Tongs
Step-by-step instructions:
1. Cut the Baek-Kimchi into bite-sized pieces.
2. In a mixing bowl, combine the flour, cornstarch, salt, and black pepper.
3. Gradually add water to the dry ingredients, stirring until the batter is smooth.
4. Heat the vegetable oil in a frying pan over medium-high heat.
5. Dip each piece of Baek-Kimchi into the batter, making sure it is coated evenly.
6. Carefully place the battered Baek-Kimchi into the hot oil using tongs.
7. Fry the Baek-Kimchi until it is golden brown and crispy, about 3-4 minutes.
8. Remove the fried Baek-Kimchi from the oil and place it on a paper towel to drain excess oil.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 4g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free option.
- Rice flour can be used instead of cornstarch for a lighter texture.
Variations:
- Add chopped scallions or garlic to the batter for extra flavor.
- Serve with a dipping sauce made with soy sauce, vinegar, and sugar.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy texture.
- Do not overcrowd the frying pan to prevent the Baek-Kimchi from sticking together.
- Use tongs to handle the Baek-Kimchi to prevent burns.
Storage instructions:
- Fried Baek-Kimchi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried Baek-Kimchi in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the fried Baek-Kimchi on a platter with a dipping sauce on the side.
Garnishes:
- Garnish with chopped scallions or sesame seeds for extra flavor and texture.
Pairings:
- Serve with steamed rice and a side of pickled vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Pickled vegetables
- Korean-style fried chicken
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the Baek-Kimchi is not crispy enough, increase the heat of the oil or fry for a longer time.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the Baek-Kimchi from absorbing too much oil.
Food history:
- Baek-Kimchi is a type of kimchi that is made without chili pepper flakes. It originated in the northern regions of Korea where chili peppers were not readily available.
Flavor profiles:
- Fried Baek-Kimchi is crispy on the outside and tangy and slightly sweet on the inside.
Serving suggestions:
- Serve as an appetizer or a side dish.
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Region: Korean