Crispy Fried Kimchi recipe - ingredients, nutrition and when to eat it
This side dish is made by brushing aged kimchi with glutinous rice paste, drying it, and frying it until crisp.
This side dish is made by brushing aged kimchi with glutinous rice paste, drying it, and frying it until crisp. Its tangy, salty kimchi flavor goes well with the rich, crispy coating, making it a tasty addition to the table.
Side dishes · 45 minutes to cook
Nutrition (per 240g serving): 1433.8 kcal · protein 1.7g · carbohydrate 10.8g · fat 150.4g · sodium 342.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dry the kimchi thoroughly all the way through, or oil may splatter if it’s still damp.
Tips: Spread the glutinous rice paste in a thin layer so it fries up light and crisp.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Aged kimchi — 2 sheet
- Sweet rice flour — 1 Tbsp
- Water — 2 Tbsp
- Cooking oil — 1 cup