Crispy Ham and Aged Kimchi Cutlets Recipe
A Unique Dish Made with Aged Kimchi: Ham and Aged Kimchi Cutlets
Create a special, unique dish using aged kimchi and ham that you likely have at home! Ham and Aged Kimchi Cutlets, featuring the delightful combination of tangy aged kimchi and savory ham, are a must-try for anyone who enjoys kimchi-based dishes. This recipe is perfect as a side dish for rice or even for special occasions, offering a wonderfully crispy exterior and a moist, flavorful interior. Let’s dive into this appealing recipe!
Cutlet Ingredients- 200g lean pork ham (e.g., Mokwoo-chon)
- 100g well-fermented napa cabbage kimchi (aged kimchi)
- 3 Tbsp potato starch or corn starch
- 1/4 cup all-purpose flour (approx. 30g)
- 1 fresh egg
- 1/2 cup breadcrumbs (approx. 50g)
- 2 cups grapeseed oil or vegetable oil (for deep-frying)
Tartar Sauce Ingredients- 4 Tbsp finely chopped onion (aim for a coarser chop)
- 4 Tbsp mayonnaise
- 1 Tbsp Dijon mustard or whole grain mustard
- 1 Tbsp fresh lemon juice
- 1 Tbsp honey
- 2 Tbsp lemon vinegar or white wine vinegar
- Pinch of black pepper (to taste)
- 4 Tbsp finely chopped onion (aim for a coarser chop)
- 4 Tbsp mayonnaise
- 1 Tbsp Dijon mustard or whole grain mustard
- 1 Tbsp fresh lemon juice
- 1 Tbsp honey
- 2 Tbsp lemon vinegar or white wine vinegar
- Pinch of black pepper (to taste)
Cooking Instructions
Step 1
First, let’s prepare the ham. Cut the 200g of lean pork ham into bite-sized pieces, about 1cm thick and 3cm long. If your aged kimchi is too large, gently shake off excess paste, rinse it lightly in clean water to slightly reduce its tanginess, and then squeeze out as much moisture as possible. This step helps prevent oil splattering during frying and ensures the kimchi melds well with the ham.
Step 2
Now, it’s time to wrap the ham with aged kimchi and coat it for frying. First, thoroughly coat the cut ham pieces with starch. Then, wrap each piece with the prepared aged kimchi. You’ll apply the coating in three stages: first, lightly dust with flour, followed by an even dip in the beaten egg, and finally, coat generously with breadcrumbs. Gently press the breadcrumbs onto the surface to ensure they adhere well for extra crispiness. Deep-fry the ham and aged kimchi cutlets in grapeseed oil preheated to 160°C (320°F) for about 3-4 minutes, until golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 3
Let’s make the tartar sauce to accompany the cutlets. Finely chop the onion; a coarser chop will provide a pleasant texture. Rinse the chopped onion briefly in cold water to remove some of its pungent flavor and squeeze out any excess moisture. In a bowl, combine the chopped onion, mayonnaise, mustard, fresh lemon juice, honey, lemon vinegar, and a pinch of black pepper if desired. Stir everything together until well combined and smooth. Finally, arrange the finished ham and aged kimchi cutlets attractively on a plate, and serve with the homemade tartar sauce. Enjoy them while they are warm for the best flavor and texture!
