Kimchi Karaage – a delicious recipe with peanut oil, potato starch, garlic, mustard powder, cayenne, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat 1-inch of oil in a high sided skillet/pan over med-high heat to about 260u00b0 F.
2
While oil is heating, combine potato starch, garlic, mustard, cayenne, and salt in a medium bowl. Whisk well.
3
Use a fork to scoop the kimchi into the starch mixture. You want the kimchi to be nice and wet, but you don't want all the liquid from the jar in the bowl.
4
Toss with fork until kimchi is thoroughly coated.
5
Carefully transfer the coated kimchi to the hot oil. Keep the kimchi in separate pieces and don't overcrowd the pan. Depending on the diameter of the pan the kimchi may need to be cooked in 2 or more batches. Fry for several minutes, flipping pieces as needed, until lightly browned. Use a spider or similar tool to transfer to a paper towel lined plate. Once all kimchi has been fried transfer to a serving dish.
6
Eat while hot, preferably with chopsticks.
36
kcal
Calories
8
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: peanut oil (or other high smoke point oil) for frying, 3/4 cup potato starch, 3/8 teaspoon granulated garlic, 3/8 teaspoon mustard powder, and more.
Yes, Kimchi Karaage falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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