Kimchi Croquette Recipe

Cook potatoes

Place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender, about 15–18 minutes.

Drain and steam dry

Drain potatoes thoroughly in a colander and return to the hot pot. Off the heat, let them steam for 2 minutes to remove excess moisture.

Mash and finish

Mash potatoes with a potato masher or ricer until smooth. Add butter, warmed milk, 1 teaspoon kosher salt (adjust to taste), and black pepper. Stir until creamy. Chill slightly (10 minutes) so filling is easier to shape.

Prepare kimchi: squeeze or press chopped kimchi in a sieve or between paper towels to remove excess liquid; reserve up to 2 tablespoons kimchi juice for flavor. Heat 1 tablespoon neutral oil in a small skillet over medium heat, add minced garlic and the white parts of the scallions, and sauté for 30–45 seconds until fragrant.

Add kimchi and season: Add the chopped, drained kimchi to the skillet and cook, stirring, for 2–3 minutes to mellow raw bite. Stir in soy sauce, reserved kimchi juice, and toasted sesame oil. Remove from heat and fold in the green parts of the scallions. Let cool to room temperature.

Combine filling

In a large bowl, gently fold the slightly cooled mashed potatoes with the cooled kimchi mixture. Add the egg yolks, 1/2 cup fine panko, 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until evenly combined but not gummy — a light, cohesive mixture that holds shape when formed. If mixture is too wet, add additional panko, 1 tablespoon at a time, until manageable.

Shape croquettes

Divide mixture into 12 equal portions (about 70–80 g each). With lightly floured hands, form each portion into an oblong croquette or round patty about 2–2.5 inches across. Place shaped croquettes on a parchment-lined tray.

Chill

Refrigerate formed croquettes for at least 20 minutes (or up to 1 hour) to firm. This helps them hold together during frying.

Set up dredging station

Place 3 shallow bowls: one with 3/4 cup flour for coating, one with the 2 beaten whole eggs, and one with 2 cups panko breadcrumbs. Lightly season flour with a pinch of salt so coating has flavor.

Coat croquettes

One at a time, dust a croquette in flour, shake off excess, dip into beaten eggs, then press into panko breadcrumbs until evenly coated. For a thicker crust, double-dip: egg again and re-coat with panko. Place finished croquettes back on the tray and chill 10 minutes before frying to set the coating.

Heat oil: Pour frying oil into a heavy-bottomed pot or deep fryer to a depth of about 2.5 inches (use enough oil to fully submerge croquettes). Heat oil to 170–175°C (340–350°F). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown gently within 30–45 seconds.

Fry croquettes: Fry croquettes in batches (do not overcrowd) for 3–4 minutes, turning as needed, until golden brown and heated through. Maintain oil temperature; adjust heat between batches so crust browns evenly without burning.

Drain: Using a slotted spoon or spider, transfer croquettes to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 90°C (200°F) oven if frying in multiple batches.

Sauce: For a quick dipping sauce, mix Kewpie mayonnaise with gochujang to taste (start with 1 teaspoon gochujang to 1/2 cup mayo) and thin with a little lemon juice or water if desired.

Serve: Arrange kimchi croquettes on a platter, sprinkle with shredded nori or toasted sesame seeds, garnish with sliced scallions, and serve with gochujang mayo and lemon wedges on the side.