Ever had one of those days where you're craving something crispy, savory, and just a little bit different? That's exactly how this Kimchi and Vegetable Tempura came about. I was staring into my fridge, saw some leftover kimchi, and thought, 'Why not fry it?' Turns out, it's a brilliant idea! It's like a flavor explosion in every bite, combining the spicy, fermented goodness of kimchi with the light, airy texture of tempura. It's a match made in foodie heaven, honestly. I once had a terrible day, and this saved me!
This recipe isn't just about deep-frying random stuff; it's about creating a harmonious blend of textures and tastes. The slight tanginess of the kimchi complements the mild sweetness of the vegetables, all encased in a perfectly crispy batter. It’s a dish that’s surprisingly easy to make, and it’s guaranteed to impress your friends and family. Trust me, they'll be begging for the recipe. I know mine did! It's also great for clearing out the fridge a little.
Required Equipments
- Large Mixing Bowl
- Small Mixing Bowl
- Whisk
- Deep Fryer or Large Pot
- Slotted Spoon
- Thermometer
- Baking Rack
Kimchi and Vegetable Tempura: A Crispy Flavorful Delight: Frequently Asked Questions
Kimchi and Vegetable Tempura: A Crispy Flavorful Delight
Kimchi and Vegetable Tempura combines the spicy, fermented flavor of kimchi with a light, crispy tempura batter for a unique and delicious dish. Perfect as an appetizer or snack, this recipe is sure to be a crowd-pleaser.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Kimchi and Vegetables: Roughly chop the kimchi into bite-sized pieces. Slice the carrots and onions into thin strips. Cut the scallions into 2-inch lengths. If you're using other vegetables, prepare them similarly. Its ok if they aren't perfect, though!
- Make the Tempura Batter: In a large mixing bowl, whisk together the cold tempura flour, cornstarch, and baking powder. Gradually add the ice-cold water while whisking gently. The batter should be light and slightly lumpy. Avoid over-mixing; a few lumps are perfectly fine! I saw someone once who totally messed this up.
- Combine Ingredients: Gently fold the chopped kimchi and prepared vegetables into the tempura batter. Make sure everything is evenly coated. Do it carefully so you don't break up the veggies too much.
- Heat the Oil: Fill a deep fryer or large pot with about 3 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 325-350°F (160-175°C). Use a thermometer to monitor the temperature. If you don't have one, just flick a little of the batter in, if it sizzles then its ready!
- Fry the Tempura: Carefully drop small clusters of the kimchi and vegetable mixture into the hot oil. Avoid overcrowding the pot to maintain the oil temperature and ensure even frying. Fry for 2-3 minutes, or until the tempura is light golden brown and crispy. Keep your eye on it!
- Drain and Cool: Use a slotted spoon to remove the fried tempura from the oil and place it on a baking rack set over a baking sheet. This allows excess oil to drain and keeps the tempura crispy. Don't skip this step!
- Serve Immediately: Serve the kimchi and vegetable tempura immediately while it's hot and crispy. Offer with your favorite dipping sauce, such as soy sauce mixed with a little rice vinegar and a dash of sesame oil. Enjoy! The best part!
📝 Notes
- For extra flavor, add a pinch of garlic powder or ginger powder to the tempura batter.
- Make sure the oil is hot enough before frying to achieve the best crispy texture.
🍎 Nutrition
Calories: 320 kcal
Protein: 6 g
Fat: 16 g
Carbohydrates: 40 g
Fiber: 3 g
Calcium: 40 mg
