Kimchi Fritters | Old vs. New Kimchi

Kimchi is a living, breathing (technically farting) thing. Much like us humans kimchis physical and personality traits change over the course of life. What start's young, fresh and spicy, overtime, becomes slightly wilty and soured.

The good news, sour kimchi is still fantastic to eat. Matter of fact, sour kimchi is better for cooking applications than fresh due to its pungency and ability to "shine through" some of the most rich ingredients and cooking processes- traditionally, think kimchi stew, shallow frying pancakes, etc.

Today we're doing something a tiny bit different, we're making fritters with a killer sesame oil aioli for dipping. If you have an old neglected jar of kimchi sitting in the back of your fridge, now is the time to utilize it. 🤘🏻Adam

Print

Kimchi Fritters

Ingredients

Kimchi Fritters

• 3/4 cup Whole Milk
• 1 1/2 cups Self-Rising Flour
• 1/2 cup Rice Flour
• ½ cup Cilantro, chopped
• 1 Tbsp toasted Sesame Seeds
• 1 tsp Baking Powder
• 3 cups Kimchi, chopped
• Kosher Salt, to taste

Sesame Aioli

• 1 cup Mayonnaise
• 2 tsp Rice Wine Vinegar
• 1 Garlic clove, minced
• 2 Tbsp toasted Sesame Oil
• ¼ tsp Sugar
• ⅛ tsp MSG (optional)
• Kosher Salt, to taste

Instructions

Kimchi Fritters

1. Mix everything together until a smooth batter forms. Let rest for 10 minutes.
2. Use an ice cream scoop or two spoons and fry in neutral oil until golden brown. Season with salt and serve with sesame aioli.

Sesame Aioli

1. In a large mixing bowl, add in all the ingredients and whisk until smooth. Adjust seasoning as needed.

Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.