Crispy Kimchi Rice Fritters (Vegan + GF)

Spicy, crispy fries only 30 minutes? Tell us more! These Korean-inspired rice dishes give leftover rice a new lease of life while packing in some tangy, probiotic-rich goodness from the kimchi. And when you top them with a creamy sriracha sauce? Oh my, they are wellFriends!

These fries are final Comfort side with your favorite protein or with other Korean-inspired recipes (including two new ones coming soon!) Show us how it’s done!

Corn, kimchi, flaxseed meal, brown rice flour, cooked brown rice, avocado oil, toasted sesame oil, and tamari

Recipe inspiration

This delicious side dish is a combination of two delicious and timeless Korean dishes: kimchi fried rice (Kimchi-bokkeumbap) and kimchi pancakes (kimchi-jeon)

Kimchi fried rice ( source ) is believed to have originated from the need to create an affordable and tasty dish with minimal ingredients. It is usually made with kimchi, leftover rice and vegetables, and often eggs, meat or fish.

Kimchi pancakes ( source ) are made with kimchi, kimchi brine, flour, and sometimes other vegetables or seafood. Like kimchi fried rice, they are believed to have been created due to their readily available and inexpensive ingredients. And who doesn’t love a pancake?!

What follows is an inspired, plant-based combination of these two concepts.

How to Make Kimchi Rice Fritters

First, for the kimchi pakora that stays in one piece and withstands the sauce (important!), we start with a flax egg. They do not disappoint us!

Stir the flaxseed meal and water in a bowl to make a flax egg

Then chopped kimchi (tangy Probiotic goodness!), corn kernels (for sweetness), and brown or white rice (we love the hearty texture of brown). brown rice flour Adds extra texture while tamari and toasted sesame oil add moisture and flavor.

Use a measuring cup to scoop the kimchi rice mixture from a bowl

Once the batter is assembled, it’s time to fry! Scoop and smoosh is the name of the game here. We like to cook our fries in a hot, oiled cast iron skillet Crisp exterior!

Cooking kimchi rice in a cast iron skillet

While cooking the fries, you can make an optional Sauce for serving Uses vegan mayonnaise or sour cream, toasted sesame oil, and a squeeze of Sriracha for seasoning. YUM Yes, it’s an optional sauce, but we extremely Recommend it!

A bowl of kimchi rice with sriracha sour yogurt and a side

We hope you like this kimchi stir-fry! They are:

Rich in probiotics
Fast and easy
& very tasty!

They’re a flavorful side perfect with your favorite protein and other Korean-inspired dishes. We recommend our Gochujong Stir-Fried Brussels Sprouts, Crispy skin salmon (perfect every time!).Cabbage slaw, and/or tofu (recipe coming soon!).

More recipes with kimchi

Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!

A pile of fried kimchi rice topped with sriracha sour cream, green onions and cilantro

Q. Time 15 minutes

cooking time 15 minutes

total time 30 minutes

serving 8 (fried)

course the side

cuisine Gluten-free, Korean-inspired, vegan

Freezer friendly 1 month

Does it keep? 2-3 days

Prevent your screen from going dark


  • 1 table spoon Ground flaxseed (To make one flax egg // or 1 chicken egg)
  • 2 ½ table spoon the water (To make hemp eggs // Omit chicken eggs if sub)
  • 1 the cup kimchi (Drain and finely chop // Make sure it’s vegan-friendly as needed // For store-bought we prefer Wildbrain or Mother in Law’s brand)
  • 1/2 the cup Corn kernels, canned and drained or frozen and thawed
  • 1 teaspoon Toasted sesame oil
  • 1 ½ teaspoon Tamari (or soy sauce // make sure gluten-free if needed)
  • 1 the cup Cooked and cooled brown or white rice (We prefer brown for texture)
  • 1/4 the cup Brown Rice Flour*
  • 2-3 teaspoon Avocado oil, for cooking

to serve optional

  • Thinly sliced ​​green onion
  • If you don’t have leftover rice, prepare some using these instructions for white or brown rice (or use your favorite method!).
  • In a large mixing bowl, prepare the flax eggs by combining the flaxseed and water. Let sit 5 minutes to thicken.

  • After 5 minutes, add chopped kimchi, dried corn, sesame oil and tamari to the flax mixture. Toss to combine evenly, then add cooked and cooled rice and brown rice flour. Toss one more time – it should be a thick and gooey mixture.

  • Coat a large skillet (we used a 10-inch cast iron) with a thin layer of oil (~1 tsp) over medium-high heat. Once the oil is hot (test by dropping a small dollop of batter – it should sizzle), drop in 1/4 cup portions of the batter and press it into the back of your measuring cup. Cook for 3-4 minutes per side until deep golden brown. Flip and cook on the other side for 2-3 minutes. Remove from skillet and repeat with remaining batter, adding more oil if necessary.
  • Optional dipping sauce: While the fries are cooking, combine vegan sour cream or mayo with sriracha and sesame oil. Stir to combine. If the sauce is too thick, add a splash of kimchi liquid to reach your desired consistency.

  • Serve immediately, garnished with chopped green onions if desired. Store leftovers in the fridge for 2-3 days or in the freezer for up to 1 month. They reheat well on the stove top or in the microwave.

*We think all-purpose flour or a gluten-free flour blend would work in place of the brown rice flour but haven’t tested it. Let us know in the comments if you do!
*Nutrition information is a rough estimate calculated with 2 tablespoons of avocado oil and without optional ingredients.

Worship: 1 Fritter without sauce Calories: 86 Sugars: 13 g Protein: 1.6 g Fat: 2.5 g Saturated Fat: 0.3 g Polyunsaturated Fats: 0.5 g Monounsaturated fats: 1.1 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 345 mg Potassium: 59 mg Fiber: 1 g Sugar: 0.6 g Vitamin A: 101 IU Vitamin C: 9.2 mg Calcium: 3 mg Iron: 0.3 mg

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