Deep Fried Kimchee Recipe richie111

• 1 qt peanut oil (substitute Canola or other oil. Amount may vary depending upon size of pot or fryer used)
• 2 c kimchee (most common variety - spicy baechu, or Chinese cabbage)
• 1/2 cup all-purpose flour (for PRE-EGG-WASH)
• EGG WASH
• 2 eggs
• 1/2 c milk
• 1/4 c buttermilk
• 1/4 c kimchee juice (excess liquid in kimchee jar)
• 1 tsp cayenne pepper
• BREADING MIXTURE
• 1//2 c seasoned bread crumbs (store bought or make from scratch by blending following ingredients until fine: 4 ounces Italian bread, cubed and baked at 400 degrees F for 12 minutes, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley flakes, 1 tbsp grated parmesan cheese)
• 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

1. Heat oil to 375 degrees 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.
4. Refrigerate.
5. Beat eggs and combine ingredients for in bowl
6. Combine ingredients for in bowl.
7. Bread each kimchee square: a. first coat in - - b. dip in c. coat with thoroughly d. set aside each breaded kimchee square on a wax paper covered dish
8. Carefully add kimchee squares to hot oil in batches of 4-6 pieces.
9. Remove when golden brownapproximately 25-35 seconds.
10. Place on paper towel lined plate.
11. Lightly season with a touch of salt.
12. Allow to cool approximately one minute.
13. Garnish with Korean red pepper and serve with Kimchee Ranch Dressing

peanut oil, kimchee, allpurpose flour, egg wash, eggs, milk, buttermilk, kimchee juice, cayenne pepper, mixture, bread crumbs, corn meal, flour, cayenne pepper, lemon pepper, red pepper, dressing, t, red pepper

Taken from www.chowhound.com/recipes/deep-fried-kimchee-18649 (may not work)