Crispy Delight: Transform Leftover Kimbap into Delicious Fried Kimbap
Don’t Throw Away Leftover Kimbap! Enjoy it as ‘Fried Kimbap’ that Kids and Adults Will Love. Simply Better Than Kimbap Pancakes!
Wondering what to do with that leftover kimbap in the fridge? If you’ve ever made kimbap, especially cheesy ones that kids love, and had some left over, you might have tried making kimbap pancakes with an egg batter. But sometimes, they can turn out a bit fishy. Well, worry no more! Introducing ‘Fried Kimbap,’ the ultimate way to transform your leftover kimbap into a wonderfully crispy and irresistible snack that everyone will adore. Once you try this, you’ll never go back to kimbap pancakes! Hehe.
Essential Ingredients- 1 roll of kimbap (leftover from the previous day)
- 1/2 cup tempura flour
- 1/2 cup cold water
- Vegetable oil for frying, as needed
Cooking Instructions
Step 1
First, prepare your leftover kimbap. If it’s been refrigerated, it should be nice and cold. Cold kimbap fries up extra crispy! If your kimbap has fillings that might separate (like cheese kimbap), gently separate each piece individually before coating them in batter.
Step 2
Now, let’s make the delicious batter for frying! Mix the tempura flour and cold water in a 1:1 ratio. The key to a perfectly crispy and light batter is using very cold water. This helps prevent the gluten from developing too much, which can make the coating tough. Just mix gently with chopsticks; a few lumps are perfectly fine. Overmixing can lead to a chewy texture.
Step 3
Next, we’ll get the frying oil to the perfect temperature. Pour a generous amount of vegetable oil into a pan and heat it over medium heat. The easiest way to test the oil temperature is to drop a tiny bit of batter into it. If the batter immediately floats to the surface and sizzles with small bubbles, your oil is ready for frying.
Step 4
Now, carefully coat the prepared kimbap pieces in the tempura batter. Roll each piece of kimbap in the batter, ensuring an even coating all around. Make sure the batter consistency is neither too thick nor too thin.
Step 5
Once the oil is at the right temperature, gently place the battered kimbap pieces into the hot oil. Make sure to leave some space between each piece so they don’t stick together. Fry them over medium heat (not high heat) until they turn a beautiful golden brown, about 2-3 minutes per side. Flip them occasionally for even cooking.
Step 6
Once they’re a lovely golden brown, carefully remove the fried kimbap from the oil and place them on a plate lined with paper towels or a wire rack. This step allows excess oil to drain off, ensuring they stay extra crispy and less greasy. Don’t leave them in the oil too long, or they might become soggy.
Step 7
Arrange your perfectly drained, crispy fried kimbap on a serving plate – and they’re ready to enjoy! Since the kimbap itself is already seasoned, you often won’t need any extra soy sauce or dipping sauce. However, if you like, you can serve them with ketchup or a simple mayonnaise-based sauce for a different twist. They make a fantastic snack for kids or a delightful accompaniment to a cold drink!
