Kimchi Puff Puff Pass Setting Powder Recipe

Kimchi Puff Puff Pass is a playful, savory twist on the classic West African puff puff, where the sweet, yeasted dough gets a tangy, spicy kick from finely chopped kimchi. The name comes from the “pass” of kimchi juices that get folded into the dough, giving every bite a bright, fermented flavor that balances the pillowy softness. This recipe works because the kimchi adds moisture and acidity, which tenderizes the dough while the gochugaru (Korean chili flakes) brings a warm, lingering heat. Serve them warm as a snack, appetizer, or party bite—they disappear fast.

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 salt
1/2 cup (120 ml) warm water (110°F/43°C)
1/2 cup (120 g) well-drained kimchi, finely chopped (squeeze out excess liquid)
2 tablespoons (30 ml) kimchi juice (reserved from the jar)
1 tablespoon (15 ml) neutral oil (like vegetable or canola), plus more for frying
1 large egg (optional, for richness)
1/4 cup (30 g) gochugaru (Korean chili flakes) or 1 teaspoon (2 g) gochujang (Korean chili paste) for extra heat

Instructions

In a large mixing bowl, whisk together the flour, sugar, yeast, and salt. If using gochugaru, add it now.
Add the warm water, kimchi juice, oil, and egg (if using). Stir with a wooden spoon until a shaggy dough forms.
Fold in the chopped kimchi and gochujang (if using). The dough will be sticky and wet—this is normal.
Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm spot (about 75°F/24°C) for 1 hour, or until doubled in size and bubbly.
After the rise, stir the dough down to release air. It should be very sticky and almost batter-like.
Pour oil into a deep pot or Dutch oven to a depth of about 2 inches (5 cm). Heat over medium-high until it reaches 350°F (175°C). Use a thermometer for accuracy.
Using two spoons or a cookie scoop, drop rounded tablespoons of dough into the hot oil. Do not overcrowd—work in batches of 5-6.
Fry for 2-3 minutes per side, turning occasionally, until deep golden brown and cooked through. The internal temperature of the puff puff should reach 190°F (88°C) for a fully cooked center (this is a fried dough, so it’s safe when golden and puffed).
Remove with a slotted spoon and drain on paper towels. Repeat with remaining dough.
Serve warm. Optionally, dust with a little extra gochugaru or sea salt.

Tips

Drain the kimchi well: Squeeze out as much liquid as possible before chopping, otherwise the dough may become too wet and spread too much in the oil.
Adjust heat: Gochugaru is mild and smoky; gochujang is more intense. Start with 1 teaspoon of gochujang and taste the raw dough (a tiny bit) to gauge heat.
Yeast activation: If your water is too hot, it will kill the yeast; too cold, it won’t activate. Aim for 110°F (43°C) for best results.
Don’t skip the rise: The 1-hour rise is essential for a light, airy texture. If your kitchen is cool, let it rise longer, up to 1.5 hours.

Serving Suggestions

Serve these kimchi puff puffs warm as an appetizer with a dipping sauce of soy sauce, rice vinegar, and a drizzle of sesame oil. They also pair well with a simple gochujang aioli (mix 2 tablespoons mayo with 1 teaspoon gochujang). For a full meal, serve alongside a bowl of miso soup or a fresh cucumber salad.

Variations

Cheese-filled: After the rise, flatten a small piece of dough and place a cube of mozzarella in the center, then seal and fry. The cheese will melt and stretch.
Vegan: Omit the egg and use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water as a substitute. The texture will be slightly denser but still delicious.
Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Add an extra 1/4 teaspoon of xanthan gum if your blend doesn’t include it.
Spicy-sweet: Add 1 tablespoon of honey or brown sugar to the dough for a sweet heat contrast.

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 crisp. You can also reheat in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it makes them soggy. For longer storage, freeze the fried puff puffs in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for 8-10 minutes.

Frequently Asked Questions

Can I use fresh kimchi instead of aged? Yes, but fresh kimchi is less tangy and has more moisture. Be sure to drain it thoroughly and consider adding an extra teaspoon of rice vinegar to the dough to mimic the tang.

Why did my puff puffs come out dense? The most common cause is not letting the dough rise long enough. The dough should be very bubbly and doubled in size. Also, make sure your oil is at the right temperature—if it’s too low, the dough absorbs oil and becomes heavy.

Can I bake these instead of frying? Yes, you can bake them at 375°F (190°C) for 12-15 minutes, but they will be less crispy and more bread-like. Brush with oil before baking to help them brown.

Is gochugaru necessary? No, if you can’t find gochugaru, you can use 1 teaspoon of regular red pepper flakes or omit it entirely. The kimchi itself provides heat, so adjust to your preference.

Can I prepare the dough ahead of time? Yes, you can refrigerate the dough after the rise for up to 24 hours. Let it come to room temperature for 30 minutes before frying.

What if I don’t have kimchi juice? You can substitute with water and an extra teaspoon of rice vinegar or apple cider vinegar. The juice adds acidity, so it’s important to keep that tang.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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