Crispy Kim Mari Fritters
Whip up Kim Mari Fritters with Leftover Japchae! The Ultimate Way to Use Them!
Did you make a delicious batch of japchae at home and have some leftovers? Wondering if there’s another way to enjoy it besides just reheating? We discovered that leftover japchae can be transformed into fantastic Kim Mari Fritters! These fritters boast a wonderfully crispy exterior and a moist, flavorful interior. Here’s a detailed recipe on how to easily make these delightful treats with simple ingredients, perfect for a satisfying snack or a delightful appetizer.
Main Ingredients- Gimbap seaweed sheets (as needed)
- 2 Eggs
- 9 Tbsp tempura flour
- 200ml Water
- Leftover Japchae (as needed)
- Cooking oil (for deep-frying, enough to cover)
Cooking Instructions
Step 1
Here are the ingredients you’ll need to make these delicious Kim Mari Fritters: Gimbap seaweed sheets, 2 fresh eggs, 9 tablespoons of tempura flour for a crispy coating, 200ml of water to create a smooth batter, your leftover japchae as the flavorful filling, and cooking oil for deep-frying until golden brown.
Step 2
First, let’s prepare the batter. Crack 2 eggs into a bowl. Whisk them gently until the yolks and whites are well combined.
Step 3
To the bowl with the whisked eggs, add 9 tablespoons of tempura flour. It’s best to measure the tempura flour carefully without packing it down too much for a lighter batter.
Step 4
Now, pour in 200ml of water to help create the batter consistency. The amount of water might need slight adjustments depending on the humidity and the specific tempura flour you’re using.
Step 5
Using a whisk or chopsticks, mix the tempura flour, water, and eggs thoroughly until well combined. You’re aiming for a batter consistency that’s slightly fluid – it should drip smoothly from your whisk or chopsticks. Avoid making it too thick or too thin.
Step 6
Cut your gimbap seaweed sheets in half lengthwise. Place a sheet on your work surface with the rough side facing up.
Step 7
Arrange a generous amount of your leftover japchae along the edge of the seaweed sheet. Be careful not to overfill, as this can cause the roll to burst during frying.
Step 8
Gently fold in the edge of the seaweed sheet over the japchae to tuck in the filling. Then, roll the seaweed tightly and evenly, much like making sushi rolls, ensuring no noodles or ingredients escape. Roll it up snugly.
Step 9
You don’t need to use any adhesive to seal the end of the rolled seaweed. Simply place the rolled kim mari seam-side down on your work surface. This will help keep it from unraveling while you’re preparing to fry it.
Step 10
Hold the bottom of the rolled kim mari and carefully dip it into the prepared tempura batter, ensuring it’s fully coated. Gently shake off any excess batter. Then, carefully lower the batter-coated roll into the preheated oil (around 170-180°C or 340-350°F), making sure the seam-side is down first to prevent it from opening. The japchae inside is already cooked, so you’re just looking for the batter to turn a beautiful golden brown and become crispy. Remove the fritters promptly once they achieve this color to avoid overcooking the filling.
Step 11
Voilà! Your delicious and crispy Kim Mari Fritters are ready! Drain them briefly on paper towels to remove excess oil. Enjoy them while they’re warm for the ultimate crispy experience!
