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[Richie111]

Deep Fried Kimchee
Basically a deep fried pickle with an exotic twist. The preparation of the dish greatly reduces the pungency of the kimchee making it a tasty way to introduce this Korean staple to reluctant adults or children alike. Easy to make by following the directions below, or check out the video <a href=" To Deep Fry Kimchee</a>
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• 1 qt peanut oil*
• 2 c kimchee (most common variety - spicy<i> baechu</i>, or Napa cabbage)
• 1/2 c all-purpose flour (for <i>pre- egg wash</i>)

Egg Wash

• 2 eggs
• 1/2 c milk
• 1/4 c buttermilk
• 1/4 c kimchee juice**
• 1 tsp cayenne pepper

Breading Mixture

• 1/2 c seasoned bread crumbs***
• 1/4 c corn meal
• 1/4 c all purpose flour
• 2 tsp cayenne pepper
• 1 tsp lemon pepper
• 1 tsp Korean red pepper

Kimchee Ranch Dressing

• 3/4 c Ranch dressing
• 3 T kimchee juice
• 1 tsp Korean red pepper

* Can substitute Canola or other oil. Amount may vary depending upon size of pot used.
**Kimchee juice is the excess liquid in the kimchee jar
***Seasoned Bread Crumbs - Use store bought or make from scratch by blending following ingredients until fine: 4 ounces Italian bread, cubed and baked at 400°F for 12 minutes, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley flakes, 1 tbsp grated parmesan cheese.

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1. Heat oil to 375°F in pot or deepfryer
2. Remove thin, leafy green parts of kimchee and cut firmer white portions into approximately 1 inch squares
3. Combine 3 tbsp kimchee juice and Korean red pepper with Ranch Dressing. Refrigerate.
4. Beat eggs and combine ingredients for <i>Egg Wash</i> in bowl
5. Combine ingredients for <i>Breading Mixture</i> in bowl.
6. Bread each kimchee square:
<p style=" text-indent:15px; ">a. first coat in <i>pre- egg wash</i> flour</p>
<p style=" text-indent:15px; ">b. dip in <i>Egg Wash</i></p>
<p style=" text-indent:15px; ">c. coat with <i>Breading Mixture</i> thoroughly</p>
<p style=" text-indent:15px; ">d. set aside each breaded kimchee square on a wax paper covered dish
7. Carefully add kimchee squares to hot oil in batches of 4-6 pieces.
8. Remove when golden brown - approximately 25-35 seconds. Place on paper towel lined plate. Lightly season with a touch of salt.
9. Allow to cool approximately one minute.
10. Garnish with Korean red pepper and serve with Kimchee Ranch Dressing

Keywords: Appetizer, Vegetables, Korean, American, Vegetarian, Deep Fryer, Easy

( RG2155 )