Kimchi Puff Puff Pass is a playful fusion snack that combines the tangy, spicy kick of fermented kimchi with the light, airy texture of a classic yeast-raised beignet or puff puff. The kimchi adds moisture and flavor to the dough, while the fermentation gives the finished fritters a subtle sour depth that balances the sweetness of the batter. These golden pillows are perfect for parties, game-day spreads, or any time you want a crispy, savory treat with a twist.
Ingredients
- 1 cup (240 ml) warm water (110°F / 43°C)
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1 tbsp (12 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/2 tsp salt
- 1 cup (240 g) well-drained kimchi, finely chopped
- 1/4 cup (60 ml) kimchi juice (from the jar)
- 1 large egg, beaten
- 2 tbsp (28 g) unsalted butter, melted and cooled
- Vegetable oil, for deep frying (about 2 inches / 5 cm in a heavy pot)
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture, kimchi, kimchi juice, beaten egg, and melted butter. Stir with a wooden spoon until a soft, sticky dough forms.
- Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for 1 hour, or until doubled in size.
- Heat 2 inches (5 cm) of oil in a heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain the temperature.
- Drop the dough by rounded tablespoons (about 1.5 tbsp / 22 g each) into the hot oil, frying in batches of 5–6 to avoid crowding. Fry for 2–3 minutes per side, turning once, until golden brown and cooked through (the center should reach 165°F / 74°C when tested with a food thermometer).
- Remove with a slotted spoon and drain on paper towels. Serve warm.
Tips
- Drain the kimchi well: Squeeze out excess liquid before chopping; too much moisture will make the dough soggy and hard to fry.
- Adjust the spice: If you prefer a milder flavor, use a mild kimchi or rinse it briefly under cold water and pat dry.
- No yeast? Use baking powder: For a quicker version, replace the yeast with 2 tsp (8 g) baking powder and skip the rising time. The texture will be denser, but still delicious.
- Don’t overmix: Stir just until the flour is incorporated; overmixing develops gluten and makes the puff puffs tough.
Serving Suggestions
Serve the kimchi puff puffs hot with a dipping sauce made from gochujang (Korean chili paste) mixed with a little rice vinegar and honey. They also pair well with a simple soy-ginger dipping sauce or a cool cucumber salad to balance the heat. For a fun brunch, serve them alongside a fried egg and a drizzle of sriracha mayo.
Variations
- Cheese-stuffed: Place a small cube of mozzarella or cheddar in the center of each dough ball before frying for a gooey surprise.
- Bacon kimchi: Add 1/4 cup (30 g) cooked, crumbled bacon to the dough for a smoky, savory twist.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly more crumbly, but they’ll still be tasty.
- Baked version: Instead of frying, drop spoonfuls onto a parchment-lined baking sheet and bake at 400°F (200°C) for 15–18 minutes, until golden and cooked through.
Storage and Reheating
Store leftover kimchi puff puffs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through and crispy. You can also reheat in an air fryer at 350°F (175°C) for 3–4 minutes. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
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 sit at room temperature for 30 minutes before frying.
Why did my puff puffs come out greasy? This usually happens if the oil temperature is too low. Make sure the oil is at 350°F (175°C) before adding the dough, and don’t overcrowd the pot.
Can I use sourdough discard instead of yeast? You can replace the water and yeast with 1 cup (240 g) of active sourdough starter, but you’ll need to adjust the flour to achieve a soft, sticky dough. The rise time will be longer, and the flavor will be more tangy.
What if I don’t have kimchi juice? If you don’t have juice, just use water and add an extra tablespoon of gochujang or a splash of rice vinegar to the dough to boost the flavor.
Can I make these in a deep fryer? Absolutely. Set the fryer to 350°F (175°C) and fry in batches, following the same timing.
Are these safe for kids? Yes, they’re safe, but the kimchi spice may be strong for young palates. Use a mild kimchi or reduce the amount by half.
Related
- One Chicken Breast Protein: Easy 30-Minute Meal
- One Dish Chicken Breast Recipes: 5 Easy Dinners
- Power XL Air Fryer Grilled Chicken Breast
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).