Kimchi Patty Recipe

Prepare kimchi

Squeeze excess liquid from chopped kimchi using a sieve or clean towel until mostly drained (reserve no more than 1-2 tbsp liquid). Finely chop kimchi so it's easy to bind into the patties.

In a large bowl, combine the drained chopped kimchi, ground pork, finely chopped green onions, 1/2 cup panko, 1 whole egg, minced garlic, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp gochujang (if using), 1/4 tsp black pepper, and 1/4 tsp salt. Mix with your hands or a spatula until just combined — avoid overworking to keep patties tender.

Taste a small raw bit by lightly pan-frying a teaspoon of the mixture (optional) and adjust seasoning if needed: add a pinch more salt, soy, or gochujang to achieve desired savory/spicy level.

Divide the mixture into 6 equal portions (about 80-90 g / 3 oz each for 6 patties). Shape each portion into a round patty about 3.5-4 inches (9-10 cm) wide and 1/2 inch (1.2 cm) thick, pressing gently to compact.

Set up a breading station: shallow bowl with 1/2 cup flour, a bowl with the beaten egg, and a plate with 3/4 cup panko for coating.

Lightly dust each patty on both sides with flour, tap off excess, dip into the beaten egg to coat, then press into the panko so both sides are evenly coated. Shake off loose crumbs.

Heat a large nonstick or cast-iron skillet over medium heat and add 2-3 tablespoons neutral oil. When oil shimmers (but not smoking), add patties in a single layer without crowding (work in batches if needed).

Fry patties for about 3-4 minutes per side until golden brown and crisp. Reduce heat to medium-low if outsides brown too fast before interior cooks. For thicker patties, cover pan for the last 1-2 minutes of cooking to help cook through, or finish in a 350°F (175°C) oven for 6-8 minutes.

Transfer cooked patties to a wire rack or paper towels to drain. Keep warm in a low oven if cooking in batches.

Make a quick dipping sauce: whisk together 2 tbs soy sauce, 1 tsp rice vinegar, and 1 tsp sesame seeds. Adjust acidity or sweetness by adding a pinch of sugar or a drop of sesame oil if desired.

Serve kimchi patties hot with sliced cucumber or lettuce leaves. They can be eaten as-is, placed in lettuce wraps, or served with steamed rice. Garnish with additional sesame seeds and thinly sliced green onion if desired.