This is a playful, savory-sweet twist on the classic West African puff puff, where the dough gets a fiery, funky upgrade from finely minced kimchi and a touch of its brine. The “pass translucent” in the name refers to the magical moment when the fried dough puffs up and turns slightly see-through at its thinnest points, signaling a perfectly crisp exterior and a light, airy interior. It’s an addictive, crowd-pleasing snack that balances the tang of fermented cabbage with the comforting warmth of fried dough.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon (5 g) instant yeast
- 1/2 teaspoon (3 g) fine sea salt
- 1/2 cup (120 ml) well-shaken kimchi brine (from the jar)
- 1/2 cup (120 ml) warm water (about 110°F / 43°C)
- 1/2 cup (80 g) very finely minced kimchi (squeezed dry)
- 1 tablespoon (15 ml) neutral oil (like canola or grapeseed), plus more for frying
Instructions
- Make the dough: In a large bowl, whisk together the flour, sugar, yeast, and salt. Add the kimchi brine, warm water, minced kimchi, and 1 tablespoon of oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. The dough will be slightly sticky; add a little flour only if it becomes unmanageable. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
- Shape: Punch down the dough. Lightly oil your hands to prevent sticking. Pinch off small pieces of dough (about 1 heaping teaspoon each) and roll them into smooth balls. Place them on a lightly oiled baking sheet, cover with a clean towel, and let rest for 15 minutes.
- Heat the oil: Pour about 2 inches (5 cm) of neutral oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high until a small piece of dough sizzles immediately when dropped in (about 350°F / 175°C). If you have a thermometer, use it; otherwise, test with a scrap of dough.
- Fry: Carefully drop 4–5 dough balls into the hot oil, making sure not to overcrowd. Fry for 2–3 minutes per side, turning occasionally, until deeply golden brown and puffed. The thinnest parts of the dough may appear slightly translucent as they cook—this is the “pass translucent” moment and means they’re perfectly crisp. Use a slotted spoon to transfer the puffs to a paper towel-lined plate. Repeat with the remaining dough.
- Serve warm: Enjoy immediately while still warm and crispy. They are best eaten within 30 minutes of frying.
Tips
- Kimchi matters: Use well-fermented, sour kimchi for the best flavor. Squeeze out as much liquid as possible before mincing—too much moisture will make the dough sticky and hard to shape.
- No instant yeast? You can use active dry yeast. Dissolve it in the warm water with a pinch of sugar and let it sit for 5–10 minutes until frothy before adding to the dry ingredients.
- Oil temperature: Keep the oil at a steady 350°F (175°C). If it’s too hot, the outside will burn before the inside cooks; if too cool, the puffs will absorb oil and become greasy.
- Spice level: For a milder version, use less kimchi or rinse the kimchi briefly before mincing. For extra heat, add 1/2 teaspoon of gochugaru (Korean red pepper flakes) to the dough.
Serving Suggestions
Serve these kimchi puff puffs as an appetizer with a spicy mayo dip (mix 1/2 cup mayo with 1 tablespoon sriracha) or a tangy soy-vinegar dipping sauce. They also make a fantastic side to grilled meats or a hearty bowl of Korean stew. For a fun brunch idea, split them open and stuff with a fried egg and a slice of cheese.
Variations
- Cheese-stuffed: Insert a small cube of mozzarella or cheddar into the center of each dough ball before frying for a gooey, melty surprise.
- Kimchi bacon: Add 2 tablespoons of cooked, crumbled bacon to the dough along with the kimchi for a smoky, savory twist.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly denser, but still delicious.
- Baked version: For a lighter option, bake the puffs at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden. They won’t be as crispy, but they’re still tasty.
Storage and Reheating
These puff puffs are best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 1 day. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes, or until warmed through and crisp again. Avoid microwaving, as it will make them soggy. For longer storage, freeze the unfried dough balls on a baking sheet, then transfer to a freezer bag for up to 1 month. Fry directly from frozen, adding 1–2 minutes to the cooking time.
Frequently Asked Questions
Can I use gluten-free flour? Yes, a 1:1 gluten-free baking blend works, but the texture will be slightly more cakey and less chewy. Add an extra tablespoon of water if the dough seems dry.
Why did my puff puffs come out dense? This usually happens if the dough wasn’t kneaded enough or if the oil was too hot, causing the outside to set before the inside could puff. Make sure to knead until smooth and elastic, and keep the oil at 350°F (175°C).
Can I make the dough ahead of time? Yes, you can prepare the dough and let it rise in the refrigerator overnight. The next day, let it come to room temperature for about 30 minutes before shaping and frying.
What if I don’t have kimchi brine? You can substitute with an equal amount of water plus 1 teaspoon of rice vinegar and a pinch of salt. The flavor won’t be as complex, but it will still work.
How do I know when the oil is hot enough without a thermometer? Drop a small piece of dough into the oil. If it sizzles immediately and floats to the surface, the oil is ready. If it sinks and sits at the bottom, it’s not hot enough.
Can I use a different type of flour? Bread flour will give a chewier texture, while whole wheat flour will make them denser and nuttier. You may need to adjust the liquid slightly.
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